One-Pan Lemon Garlic Chicken & Veggies

🥘 One-Pan Lemon Garlic Chicken & Veggies (Easy 30-Minute Dinner!)

🍋 Why This Recipe Is a Lifesaver on Busy Weeknights

Let’s be honest: after a long day of work, errands, and family duties, cooking a nutritious dinner is the last thing you want to do.
That’s where this One-Pan Lemon Garlic Chicken with Veggies comes in — it’s my go-to meal when I want something easy, healthy, and full of flavor… with minimal dishes to wash.

This dinner checks all the boxes:

  • ✅ 30-minute total cook time

  • ✅ Packed with protein and fiber

  • ✅ Only one baking sheet

  • ✅ Naturally gluten-free and low carb

  • ✅ Family- and meal-prep friendly

Whether you’re cooking for picky kids, eating solo, or feeding your partner, this meal delivers every time.

📝 Ingredients You’ll Need

For the Chicken:

  • 4 boneless skinless chicken thighs (or breasts)

  • 2 tablespoons olive oil

  • 2 cloves garlic, minced

  • Zest and juice of 1 lemon

  • 1 teaspoon dried oregano

  • ½ teaspoon paprika

  • Salt and pepper to taste

For the Vegetables:

  • 1 red bell pepper, sliced

  • 1 zucchini, cut into half-moons

  • 1 red onion, sliced

  • 1 cup broccoli florets

  • 1 tablespoon olive oil

  • Salt, pepper, and lemon zest to taste

Optional Garnish: Fresh parsley, extra lemon wedges

🔍 LSI Keywords: easy sheet pan chicken, lemon garlic marinade, healthy weeknight dinners, roasted vegetables

👨‍🍳 Step-by-Step Instructions

🥄 Step 1: Marinate the Chicken

In a bowl, whisk together:

  • Olive oil

  • Minced garlic

  • Lemon juice and zest

  • Oregano, paprika, salt, and pepper

Add chicken thighs and toss to coat. Let it marinate for at least 10 minutes (or up to 24 hours in the fridge for more flavor).

🔪 Step 2: Prep the Veggies

While the chicken marinates:

  • Slice the peppers, onions, zucchini, and broccoli.

  • Toss them in olive oil, salt, pepper, and a sprinkle of lemon zest.

📌 Pro Tip: Cut all veggies roughly the same size to ensure even roasting.

🔥 Step 3: Assemble & Bake

Preheat oven to 200°C / 400°F. Line a large baking sheet with parchment.

Spread veggies evenly, then nestle the marinated chicken on top.

Bake for 25–30 minutes, flipping chicken once halfway through. If desired, broil for the last 2 minutes for crispier edges.

🌿 Step 4: Garnish & Serve

Sprinkle with chopped parsley and serve hot with lemon wedges.

Optional sides:

  • Brown rice

  • Quinoa

  • Cauliflower mash (for low-carb)

  • Crusty bread (if you’re in the mood 😉)

💚 Why You’ll Love This Recipe

  • Minimal cleanup = just one pan!

  • Balanced macros: protein, healthy fats, and fiber

  • Bright, tangy flavor from lemon and garlic

  • Great for meal prep – store leftovers up to 4 days

  • Easily customizable – use carrots, green beans, or potatoes

📦 Meal Prep Tip: Store leftovers in glass containers with a lemon wedge inside to keep them fresh and vibrant.

🔄 Customization Ideas

  • Vegetarian? Sub tofu or chickpeas

  • No chicken? Use salmon fillets (reduce baking time to ~18 mins)

  • Want spice? Add chili flakes or a dash of cayenne

  • More crunch? Sprinkle with slivered almonds after baking

💬 Frequently Asked Questions (FAQ)

Q1: Can I use chicken breast instead of thighs?
Yes! Just make sure they’re not too thick—pound them slightly for even cooking. Check doneness with a meat thermometer (75°C / 165°F).

Q2: Can I freeze this meal?
Absolutely. Freeze in airtight containers for up to 3 months. Reheat in the oven for best texture.

Q3: What other veggies work?
Try carrots, mushrooms, asparagus, green beans, or cherry tomatoes—anything that roasts well.

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