If you’re looking for a quick, delicious meal that’s packed with flavor, my one pan 20 minute lemon herb chicken veggies is just what you need! This recipe is all about simplicity—just toss everything together, pop it in the oven, and voila! You’ve got a mouthwatering dish that’s ready in no time. The bright zing of lemon combined with fragrant herbs brings the chicken to life, while the colorful veggies add a beautiful crunch. Honestly, it’s perfect for busy weeknights or when you want to impress without the fuss. Trust me, you’re going to love how easy this is to whip up, and the clean-up is just as simple since it’s all made in one pan!
Ingredients List
- 2 boneless, skinless chicken breasts
- 1 lemon, juice and zest
- 2 cups mixed vegetables (I love using bell peppers, zucchini, and carrots, but feel free to mix it up!)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
How to Prepare One Pan 20 Minute Lemon Herb Chicken Veggies
Step 1: Preheat the Oven
First things first, you’ll want to preheat your oven to 400°F (200°C). This step is super important because it ensures that the chicken cooks evenly and gets that beautiful, golden finish. While the oven heats up, you can get everything else ready!
Step 2: Prepare the Marinade
Now, grab a medium-sized bowl and mix together the olive oil, lemon juice, lemon zest, oregano, garlic powder, salt, and pepper. I love this part because the lemon and herbs create such a fresh aroma! Make sure to whisk it all together until it’s well combined. This marinade is the secret to infusing your chicken with flavor, so don’t skip this step!
Step 3: Coat the Chicken
Next, take your chicken breasts and place them in the bowl with the marinade. Use your hands or a spatula to coat them thoroughly; you want every inch covered! This will make sure the chicken is juicy and full of flavor. If you have a bit of extra marinade, don’t worry—we’ll use that later!
Step 4: Arrange on Baking Sheet
Time to transfer the chicken to a baking sheet! Lay the chicken breasts down in the center, giving them a little space to breathe. Then, add your mixed vegetables around the chicken. This is where you can really get creative! Just make sure not to overcrowd the pan, as this helps everything cook evenly and get that lovely roasted flavor.
Step 5: Bake the Dish
Pop the baking sheet in your preheated oven and bake for about 20 minutes. You’ll know it’s done when the chicken is fully cooked through (it should register at least 165°F or 74°C). Once it’s out of the oven, let it rest for a few minutes before serving. This step is crucial because it helps the juices redistribute, making your chicken extra tender and juicy. Enjoy every flavorful bite!
Why You’ll Love This Recipe
- Quick and easy to prepare—ready in just 20 minutes!
- One-pan cleanup means less mess and more time to enjoy your meal.
- Bright, zesty flavors from the lemon and herbs that will make your taste buds dance.
- Healthy option packed with protein and veggies, making it a balanced meal.
- Versatile recipe—feel free to swap in your favorite vegetables!
- Perfect for busy weeknights or when you want a delicious meal without the fuss.
- Kid-friendly and appealing to even the pickiest of eaters.
Tips for Success
To really nail this one pan 20 minute lemon herb chicken veggies recipe, I’ve got some handy tips for you! First, if you’re in a pinch for time, you can use pre-cut veggies or even frozen mixed veggies. They work just as well! Also, don’t hesitate to switch up the herbs—thyme or rosemary are fantastic alternatives to oregano if you want a different flavor profile.
Another trick is to let the chicken marinate for a little longer if you can—30 minutes to an hour is even better for maximizing flavor! And remember, every oven is a bit different, so keep an eye on the chicken as it bakes. You’ll want that golden color and juicy tenderness that makes this dish so irresistible!
Nutritional Information Disclaimer
Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and brands you use. Factors like portion sizes and cooking methods can also affect the final nutritional content. For the most accurate results, I recommend calculating based on your exact ingredients. Enjoy your cooking adventure!
FAQ Section
Can I use different vegetables?
Absolutely! One of the best things about my one pan 20 minute lemon herb chicken veggies is its versatility. Feel free to swap in your favorite vegetables—broccoli, asparagus, or even cherry tomatoes can work beautifully! Just remember to cut them into similar sizes for even cooking. It’s all about what you love and have on hand!
How do I know when the chicken is done?
Great question! The chicken is done when it’s no longer pink in the center and the juices run clear. For the safest results, use a meat thermometer to check that it reaches an internal temperature of at least 165°F (74°C). This ensures it’s fully cooked and safe to eat. Trust me, you’ll want to avoid any undercooked chicken!
Can I make this recipe ahead of time?
You bet! This recipe is perfect for meal prep. You can marinate the chicken and chop the veggies a day in advance, just keep them stored in the refrigerator until you’re ready to bake. If you have leftovers, they can be stored in an airtight container in the fridge for up to three days. Just reheat them in the oven or microwave when you’re ready to enjoy another delicious meal!
For more information on safe cooking temperatures, you can visit the USDA Food Safety and Inspection Service.
For tips on meal prepping, check out Eat Right.
Print
One Pan 20 Minute Lemon Herb Chicken Veggies Made Simple
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Diet: Gluten Free
Description
A quick and easy one-pan meal with lemon herb chicken and vegetables.
Ingredients
- 2 chicken breasts
- 1 lemon, juice and zest
- 2 cups mixed vegetables (bell peppers, zucchini, carrots)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, mix olive oil, lemon juice, lemon zest, oregano, garlic powder, salt, and pepper.
- Add chicken breasts to the bowl and coat them well with the marinade.
- Place the chicken on a baking sheet.
- Add mixed vegetables around the chicken.
- Drizzle any remaining marinade over the vegetables.
- Bake for 20 minutes or until chicken is cooked through.
- Remove from oven and let rest for a few minutes before serving.
Notes
- You can use any vegetables you prefer.
- This dish pairs well with rice or quinoa.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 80mg
Keywords: one pan, lemon herb, chicken, veggies, quick meal
