Easy Lemon Garlic Chicken and Veggie One-Pan Dinner
Ready in under 30 minutes, this easy recipe for dinner brings tender lemon garlic chicken and crisp veggies straight from one pan to your table. A healthy twist on classic roasted chicken, this meal is bright, balanced, loaded with colorful veggies, and fuss-free.
Ingredients
- 1½ pounds boneless skin-on chicken thighs or chicken breasts, trimmed of extra fat
- 2 cups baby potatoes halved (try Cal-Organic or Yukon Gold; thin-skinned is best)
- 1 medium red bell pepper sliced into strips
- 1 medium zucchini cut into half-moons
- 1 medium yellow squash cut into half-moons
- 3 tablespoons extra-virgin olive oil
- 1 lemon juice and zest of 1 lemon
- 3 garlic cloves minced (or 1½ teaspoons store-bought, if you’re in a rush)
- 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
- 1 teaspoon kosher salt (adjust to taste)
- ½ teaspoon black pepper freshly ground
- handful fresh parsley chopped, for garnish
Instructions
- Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or a thin layer of nonstick spray.
- In a big mixing bowl, whisk together olive oil, lemon juice, zest, garlic, oregano, salt, and pepper. Coat chicken and veggies in the mix.
- Spread the chicken skin-side up in the center of the sheet, nestling potatoes and squash around it in a single layer.
- Bake for 20–25 minutes until chicken is cooked and veggies are tender. Broil for extra crisp if desired.
- Let the pan rest for 5 minutes, then garnish with parsley and black pepper before serving.
Notes
Choose uniform-sized veggies for even cooking. Let chicken rest before baking. Add red pepper flakes for extra zing.
Nutrition
Calories: 350kcal
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