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One-Pan Lemon Garlic Chicken & Veggies - Fresh, Easy, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add the chicken: Nestle the marinated chicken among the vegetables, pouring any extra marinade from the bowl over the chicken pieces.
  7. 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.
  8. 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.