One-Pan Lemon Garlic Chicken & Veggies – Fresh, Easy, and Weeknight-Friendly
Bright, zesty, and unbelievably simple, this One-Pan Lemon Garlic Chicken & Veggies is a weeknight hero. You get juicy chicken, tender roasted vegetables, and a punchy lemon-garlic sauce—all cooked on a single sheet pan. There’s no juggling multiple pots, and cleanup takes minutes.
It’s the kind of meal that feels fresh and wholesome without taking all evening to make. If you like bold flavor with minimal effort, keep this one on repeat.
One-Pan Lemon Garlic Chicken & Veggies - Fresh, Easy, and Weeknight-Friendly
Ingredients
Method
- Preheat and prep: Heat your oven to 425°F (220°C).Line a large sheet pan with parchment or lightly oil it. This helps prevent sticking and speeds up cleanup.
- Make the marinade: In a small bowl, whisk together 2 tablespoons olive oil, lemon zest, lemon juice, garlic, Dijon, honey, salt, pepper, oregano, and smoked paprika. It should smell bright and garlicky.
- Season the chicken: Place the chicken in a bowl and pour over about half of the marinade.Toss to coat. Let it sit while you prep the veggies—5 to 10 minutes is plenty.
- Prep the veggies: On the sheet pan, toss the potatoes, broccoli, bell pepper, and red onion with the remaining 1 tablespoon olive oil and a pinch of salt and pepper. Spread everything into a single layer.
- Start the potatoes first (optional but helpful): If your potatoes are large, give the pan a 10-minute head start in the oven before adding the chicken.This ensures everything finishes at the same time.
- Add the chicken: Nestle the marinated chicken among the vegetables, pouring any extra marinade from the bowl over the chicken pieces.
- Roast: Bake for 20–25 minutes, or until the chicken is cooked through (internal temp 165°F/74°C) and the vegetables are tender with caramelized edges.
- Finish and garnish: Rest the chicken for a few minutes on the pan. Spoon any pan juices over the chicken and veggies. Sprinkle with chopped parsley and serve with lemon wedges for extra brightness.
What Makes This Recipe So Good
- One pan, one plan: Everything roasts together on a sheet pan for a fuss-free dinner and quick cleanup.
- Big, bright flavor: Fresh lemon, garlic, and herbs bring a restaurant-level taste to simple ingredients.
- Balanced and filling: Protein, fiber-rich veggies, and healthy fats make it satisfying without feeling heavy.
- Flexible: Swap the vegetables based on what you have. The method works with many combos.
- Great for meal prep: Keeps well and reheats nicely, so tomorrow’s lunch is sorted.
Ingredients
- 1.5 pounds boneless, skinless chicken thighs (or breasts), patted dry
- 1 pound baby potatoes, halved
- 2 cups broccoli florets
- 1 red bell pepper, sliced into strips
- 1 small red onion, cut into wedges
- 3 tablespoons olive oil, divided
- Zest of 1 lemon
- Juice of 1 large lemon (about 3 tablespoons)
- 4 cloves garlic, finely minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional, for balance)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano (or Italian seasoning)
- 1/2 teaspoon smoked paprika (optional, for a subtle warmth)
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
How to Make It
- Preheat and prep: Heat your oven to 425°F (220°C).
Line a large sheet pan with parchment or lightly oil it. This helps prevent sticking and speeds up cleanup.
- Make the marinade: In a small bowl, whisk together 2 tablespoons olive oil, lemon zest, lemon juice, garlic, Dijon, honey, salt, pepper, oregano, and smoked paprika. It should smell bright and garlicky.
- Season the chicken: Place the chicken in a bowl and pour over about half of the marinade.
Toss to coat. Let it sit while you prep the veggies—5 to 10 minutes is plenty.
- Prep the veggies: On the sheet pan, toss the potatoes, broccoli, bell pepper, and red onion with the remaining 1 tablespoon olive oil and a pinch of salt and pepper. Spread everything into a single layer.
- Start the potatoes first (optional but helpful): If your potatoes are large, give the pan a 10-minute head start in the oven before adding the chicken.
This ensures everything finishes at the same time.
- Add the chicken: Nestle the marinated chicken among the vegetables, pouring any extra marinade from the bowl over the chicken pieces.
- Roast: Bake for 20–25 minutes, or until the chicken is cooked through (internal temp 165°F/74°C) and the vegetables are tender with caramelized edges.
- Finish and garnish: Rest the chicken for a few minutes on the pan. Spoon any pan juices over the chicken and veggies. Sprinkle with chopped parsley and serve with lemon wedges for extra brightness.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
Keep the chicken separate from the veggies if you want to maintain texture.
- Freezer: The chicken freezes well for up to 2 months. The veggies can be frozen, but they’ll soften. Freeze in meal-size portions for easy reheating.
- Reheat: Warm in a 350°F (175°C) oven for 10–12 minutes or microwave in short bursts.
Add a squeeze of fresh lemon after reheating to revive the flavors.
Benefits of This Recipe
- Time-saving: Minimal chopping and a single pan make this realistic for busy nights.
- Nutrient-dense: Lean protein, vitamin-rich veggies, and heart-healthy olive oil check a lot of boxes.
- Budget-friendly: Everyday ingredients deliver big flavor without a big price tag.
- Customizable: You can tweak seasonings, use different vegetables, or switch the protein.
- Great for all eaters: It’s naturally gluten-free and can easily be dairy-free. It also fits many healthy eating patterns.
Pitfalls to Watch Out For
- Overcrowding the pan: If everything is crammed together, the vegetables steam instead of roast. Use a large sheet pan or two smaller ones.
- Undercooked potatoes: Give potatoes a head start or cut them into smaller pieces so they cook through by the time the chicken is done.
- Dry chicken breasts: If using breasts, choose evenly sized pieces and avoid overcooking.
Pull them at 160°F and let carryover heat do the rest.
- Too much lemon juice too early: Acid can slow browning. Stick to the marinade amounts and rely on final lemon wedges for extra brightness.
- Uneven cuts: Keep vegetable pieces similar in size for even cooking and better texture.
Alternatives
- Protein swaps: Use bone-in chicken thighs (add 10–15 minutes), chicken drumsticks, or turkey tenderloin. Shrimp also works—add in the last 8–10 minutes.
- Vegetable variations: Try asparagus, green beans, zucchini, cherry tomatoes, or carrots.
Choose a mix of quick-cooking and hearty veg for texture.
- Herb and spice twists: Swap oregano for thyme or rosemary. Add red pepper flakes for heat or a pinch of cumin for earthiness.
- Dairy upgrade: Crumble feta or shave Parmesan over the pan after roasting for a salty, creamy finish.
- Grain add-on: Serve with couscous, quinoa, or orzo to soak up the lemony juices.
FAQ
Can I use chicken breasts instead of thighs?
Yes. Breasts cook a bit faster and can dry out more easily.
Use evenly sized pieces, check for doneness around 18–20 minutes, and rest before slicing.
Do I need to marinate the chicken ahead of time?
Not necessarily. Even 10 minutes helps. If you want deeper flavor, marinate up to 4 hours in the fridge.
Avoid overnight with lemon-based marinades, as acid can make the meat mealy.
How do I know when the vegetables are done?
They should be tender when pierced and have golden, caramelized edges. If the chicken is done but the veg need more color, remove the chicken and return the pan to the oven for a few extra minutes.
Can I make this recipe without a sheet pan?
A large oven-safe skillet or roasting pan works too. Just don’t overcrowd and keep everything in a single layer.
Is the honey necessary?
No, but a small touch rounds out the lemon and garlic.
If you prefer, omit it or use a pinch of sugar or maple syrup instead.
How spicy is this dish?
It isn’t spicy as written. If you’d like heat, add 1/4 to 1/2 teaspoon red pepper flakes to the marinade.
What if I only have bottled lemon juice?
It will work, but fresh lemon gives brighter flavor. If using bottled, add a bit more zest if you have a fresh lemon, or finish with extra lemon wedges.
Can I cook everything on two pans?
Yes.
If your pan is crowded, split the ingredients across two pans and rotate them halfway through for even browning.
In Conclusion
This One-Pan Lemon Garlic Chicken & Veggies delivers big flavor with little effort, and that’s the kind of dinner most of us need. The lemon-garlic marinade keeps the chicken juicy, while the vegetables roast into something sweet and savory. It’s flexible, fast, and friendly to your budget and schedule.
Keep it simple on weeknights, and dress it up with fresh herbs and a side of grains when you want more. Either way, it’s a reliable, delicious go-to.
