Description
One-Pan Lemon Garlic Chicken with Vegetables is a wholesome and delicious sheet pan dinner bursting with flavor from fresh lemon, garlic, and herbs. It’s quick to prep, easy to clean up, and ideal for healthy weeknight meals. Packed with protein and vibrant vegetables, this recipe delivers simplicity without compromising on taste.
Ingredients
Units
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- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Juice and zest of 1 lemon
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 1 cup baby carrots
- 1 cup broccoli florets
- 1 cup cherry tomatoes
- 1 red bell pepper, sliced
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper or foil.
- In a small bowl, combine olive oil, lemon juice and zest, garlic, oregano, paprika, salt, and pepper.
- Place chicken breasts on the pan and brush with half of the lemon garlic mixture.
- Scatter the vegetables around the chicken, and drizzle the remaining sauce evenly over everything.
- Bake for 25–30 minutes, or until chicken is fully cooked and vegetables are tender.
- Garnish with fresh parsley and serve immediately.
Notes
- Use seasonal vegetables like zucchini or asparagus as substitutes
- Let chicken marinate in sauce for 30 minutes for enhanced flavor
- For extra crisp, broil for the final 2–3 minutes of cooking
Nutrition
- Calories: 310
- Sugar: 5g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg
