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Easy Dinner Recipe: One-Pan Lemon Garlic Chicken & Veggies

Easy Dinner Recipe: One-Pan Lemon Garlic Chicken & Veggies

This one-pan dinner is fast, flavorful, and perfect for weeknights. Everything cooks together on one sheet pan for easy cleanup.

Quick Details

  • Time: 30 minutes

  • Serves: 3–4

  • Difficulty: Easy

  • Equipment: sheet pan + mixing bowl

Ingredients

  • 1.5 lb boneless chicken thighs (or breasts)

  • 3 cups mixed vegetables (broccoli florets, bell pepper, zucchini, red onion)

  • 2 tbsp olive oil

  • 3 cloves garlic, minced

  • 1 tsp paprika

  • 1 tsp dried oregano (or Italian seasoning)

  • 1/2 tsp salt (plus more to taste)

  • 1/4 tsp black pepper

  • 1 lemon (zest + juice)

  • Optional: 1/4 tsp chili flakes, chopped parsley

Step-by-Step Instructions

  1. Preheat oven to 425°F (220°C). Line a sheet pan with parchment (optional for easier cleanup).

  2. Prep veggies: cut everything into bite-size pieces so it cooks evenly.

  3. Make the seasoning mix: in a bowl, whisk olive oil, garlic, paprika, oregano, salt, pepper, lemon zest, and half the lemon juice.

  4. Coat chicken: add chicken to the bowl and toss until well coated.

  5. Season veggies: place veggies on the sheet pan, drizzle with a little of the seasoning mix (or 1 tsp oil + pinch of salt) and toss.

  6. Arrange: push veggies to the sides and place chicken pieces in the center (leave space between pieces so they roast, not steam).

  7. Bake 18–25 minutes (depending on thickness) until chicken is cooked through. If you have a thermometer, aim for 165°F (74°C).

  8. Finish: squeeze remaining lemon juice over the pan. Optional: broil 1–2 minutes for extra browning.

  9. Serve: plate with rice, quinoa, or warm bread. Sprinkle parsley on top if using.

Tips & Easy Swaps

  • Swap protein: use salmon (reduce bake time) or sausage slices.

  • Use frozen veggies: add 3–5 extra minutes and spread them out well.

  • Make it meal-prep: double the batch and store in containers for up to 4 days.

  • Add a sauce: drizzle with tzatziki, ranch, or a quick yogurt-lemon sauce.

Storage

Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the microwave or in a skillet with a splash of water.

 
 

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