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Easy One-Pan Lemon Herb Chicken Recipe with Summer Vegetables for Perfect Summer Meals

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A quick and easy one-pan recipe featuring juicy lemon herb chicken breasts roasted with fresh summer vegetables, perfect for fuss-free, flavorful summer dinners.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs / 700 grams)
  • 1 large lemon, juiced and zested
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh parsley
  • 3 cloves garlic, minced
  • 1 medium zucchini, sliced into half-moons
  • 1 red bell pepper, chopped
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, cut into wedges
  • 3 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • Optional: pinch of crushed red pepper flakes

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a mixing bowl, combine olive oil, lemon juice and zest, minced garlic, chopped herbs, salt, pepper, and crushed red pepper flakes if using. Whisk until well blended.
  3. Pat chicken breasts dry with paper towels. Add them to the marinade and toss to coat evenly. Let sit for about 10 minutes, or up to 30 minutes in the fridge for deeper flavor.
  4. Slice zucchini, chop bell pepper, halve cherry tomatoes, and cut onion into wedges. Toss vegetables lightly with 1 tablespoon olive oil and a pinch of salt and pepper.
  5. Place chicken breasts in the center of an oven-safe skillet or roasting pan. Scatter vegetables evenly around the chicken, avoiding overcrowding.
  6. Roast in the preheated oven for 25-30 minutes. Halfway through (around 15 minutes), gently stir the veggies and spoon pan juices over the chicken to keep it juicy. Chicken is done when internal temperature reaches 165°F (74°C) or juices run clear.
  7. Remove from oven and let chicken rest for 5 minutes before slicing. Serve with roasted vegetables and drizzle with remaining pan juices.

Notes

Pat chicken dry before marinating to ensure a golden crust. Stir veggies halfway through roasting and baste chicken with pan juices to keep it moist. Cover with foil if veggies brown too quickly. For a smoky or spicy twist, add smoked paprika or cayenne to the marinade. Rest chicken 5 minutes before slicing. Leftovers store well in fridge up to 3 days; reheat gently in oven.

Nutrition

Keywords: lemon herb chicken, one-pan meal, summer vegetables, easy dinner, healthy chicken recipe, roasted chicken, quick chicken dinner

Find it online: https://yumnode.com/easy-one-pan-lemon-herb-chicken-recipe-with-summer-vegetables-for-perfect-summer-meals/