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One-Pan Lemon Garlic Chicken & Veggies

Juicy roasted chicken with fresh lemon, garlic, and colorful vegetables, all baked together on a single sheet pan for an easy, healthy dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 plates
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts or thighs
  • 3 tbsp olive oil
  • 4 cloves garlic minced
  • 2 lemons juice and zest
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 0.5 tsp chili flakes optional
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 lb baby potatoes halved
  • 1 cup broccoli florets
  • 1 red bell pepper sliced
  • 1 zucchini sliced into half-moons
  • fresh parsley for garnish

Equipment

  • Baking sheet
  • Mixing bowl
  • Chef’s knife

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
  2. Mix olive oil, garlic, lemon juice and zest, oregano, paprika, chili flakes, salt, and pepper.
  3. Marinate chicken in the mixture for 10–15 minutes.
  4. Arrange potatoes, broccoli, bell pepper, and zucchini on sheet pan. Drizzle with marinade.
  5. Place chicken on the pan among veggies.
  6. Bake 25–30 minutes until chicken reaches 165°F (74°C) and veggies are golden.
  7. Garnish with parsley and serve hot.

Notes

For extra crisp edges, broil the last 3 minutes of cooking.