Lemon-Garlic Chicken & Vegetables

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Servings: 6 Difficulty: Intermediate
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A bright, zesty one-pan dinner featuring tender roasted chicken and crisp-tender vegetables.
Lemon-Garlic Chicken & Vegetables recipe image
Lemon-Garlic Chicken & Vegetables recipe image
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Lemon-Garlic Chicken & Vegetables

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 39.7

Description

This Lemon-Garlic Chicken & Vegetables is a vibrant, family-friendly dinner that balances bright citrus notes with savory garlic and earthy thyme. The chicken breasts remain juicy while roasting alongside hearty broccoli, zucchini, and sweet red bell peppers. Its an efficient weeknight solution that delivers restaurant-quality flavor with minimal cleanup. Perfect for a healthy Tuesday night or a light weekend supper, this dish offers a colorful presentation and fresh taste that everyone will love. The key is roasting at a high temperature to get a little char on the vegetables while keeping the chicken moist. Simple, wholesome, and deeply satisfying.

Ingredients

Directions

  1. Preheat oven to 450F (230C).
  2. In a large bowl, combine 1 teaspoon oil, 1 teaspoon minced garlic, grated lemon peel, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  3. Add chicken breasts and quartered red onions to the bowl; toss well to coat evenly.
  4. Spread the chicken and onions in a single layer on a jelly-roll pan or large baking sheet.
  5. Roast in the preheated oven for 20 minutes.
  6. Meanwhile, in another large bowl, combine the remaining 2 teaspoons oil, remaining 1 teaspoon garlic, remaining 1 teaspoon salt, and remaining 1/4 teaspoon black pepper.
  7. Add broccoli spears, zucchini strips, and red bell pepper strips to the bowl; toss well to coat with the oil mixture.
  8. Spread the vegetables in a single layer on a second jelly-roll pan or baking sheet.
  9. After the chicken has roasted for 20 minutes, remove the chicken pan from the oven and place the vegetable pan into the oven.
  10. Roast both pans together for an additional 20 minutes, or until chicken is cooked through and vegetables are tender-crisp.
  11. Serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 39.7kcal
% Daily Value *
Total Fat 3.8g6%
Saturated Fat 0.6g3%
Cholesterol 0.0mg0%
Sodium 7313.3mg305%
Total Carbohydrate 1.5g1%
Dietary Fiber 0.2g1%
Sugars 0.1g
Protein 0.3g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.

Feel free to swap in other sturdy vegetables like asparagus, cauliflower florets, or cherry tomatoes. Adjust roasting time based on the density of the vegetables.

Ensure chicken reaches an internal temperature of 165F (74C) before serving.

Do not overcrowd the pans. If vegetables are piled up, they will steam instead of roast. Use two separate pans to ensure everything cooks evenly and gets nice color.

Keywords: lemon garlic chicken, roasted vegetables, weeknight dinner, healthy chicken, one pan meal, broccoli, zucchini, red bell pepper, oven roasted, family friendly, gluten free, easy dinner, thyme, garlic, chicken breast, low carb, high protein, roasting, vegetables, meal prep
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