Looking for a dinner solution that simplifies cooking and cleanup? This one-pan lemon garlic chicken and veggies is the answer! It’s packed with flavor and the best part? Everything cooks together, soaking up all those delicious juices. Perfect for a busy weeknight or a laid-back weekend.
Imagine tender chicken marinated in a zesty lemon-garlic blend, paired with vibrant vegetables like bell peppers, zucchini, and cherry tomatoes. It’s not just a meal; it’s a colorful dish that looks as good as it tastes.
This recipe is ideal for those who want a healthy yet satisfying dinner without spending hours in the kitchen. Just toss everything on a baking sheet and let the oven do the work!
Why You’ll Love This Recipe
- Minimal Cleanup: Everything cooks on one sheet pan for easy cleanup.
- Bright and Flavorful: The lemon-garlic sauce adds a zesty, savory kick.
- Versatile: Use your favorite veggies or adjust for dietary needs.
- Healthy and Balanced: Packed with protein, fiber, and vitamins.
Expert Tips and Tricks
- Cut Evenly: Chop the vegetables into similar sizes to ensure even cooking.
- Marinate for Extra Flavor: Let the chicken marinate in the lemon-garlic sauce for 20 minutes before baking if time allows.
- Use a High-Quality Pan: A sturdy sheet pan ensures even roasting and prevents burning.
- Don’t Overcrowd the Pan: Spread the ingredients in a single layer for the best caramelization.
Recipe Variations and Possible Substitutions
- Switch the Protein: Use boneless chicken breasts, drumsticks, or even salmon fillets.
- Vegetable Options: Swap in green beans, asparagus, zucchini, or broccoli.
- Add Potatoes: Toss in baby potatoes for a heartier meal.
- Herb Variations: Add rosemary, thyme, or parsley for extra herbaceous flavor.
Serving and Pairing Suggestions
- Serving: Serve the chicken and veggies with extra lemon wedges for squeezing over the top.
- Pairings: Pair with fluffy rice, quinoa, or crusty bread for a complete meal. A side salad with a light vinaigrette also complements this dish perfectly.
One-Pan Lemon Garlic Chicken and Veggies
This one-pan dish features juicy chicken thighs seasoned with lemon and garlic, accompanied by a medley of roasted vegetables. Each bite offers a burst of flavor, with the chicken being tender and the veggies slightly caramelized for that perfect balance of taste.
Ingredients
- 4 chicken thighs bone-in, skin-on or boneless
- 2 tablespoons olive oil
- 3 cloves garlic minced
- Juice and zest of 1 lemon
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 bell pepper sliced
- 1 zucchini sliced
- 1 cup cherry tomatoes
- Fresh parsley for garnish optional
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Marinade: In a bowl, whisk together olive oil, garlic, lemon juice, lemon zest, oregano, salt, and pepper.
- Marinate the Chicken: Add chicken thighs to the marinade, ensuring they’re well coated. Let them marinate for at least 15 minutes (or longer for more flavor).
- Arrange in the Pan: On a large baking sheet, arrange the marinated chicken thighs. Scatter the sliced bell pepper, zucchini, and cherry tomatoes around the chicken.
- Roast: Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender. If using skin-on thighs, broil for an additional 2-3 minutes for crispy skin.
- Serve: Garnish with fresh parsley if desired and serve hot!
Storage and Reheating Tips
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in a 350°F (175°C) oven for 10–12 minutes, or until warmed through. Avoid microwaving to maintain the veggies’ texture.
Recipe FAQs
- Can I make this ahead of time? Yes, you can prep the chicken and chop the vegetables in advance. Store them separately and combine just before baking.
- What if I don’t have fresh lemons? Bottled lemon juice works, but fresh lemons are ideal for the best flavor.
- Can I make it spicy? Add a pinch of red pepper flakes or cayenne to the lemon-garlic sauce for heat.