Go Back
To make One-Pan Lemon Garlic Chicken and Veggies, you'll need fresh and simple ingredients. Here’s what to gather: - 4 boneless, skinless chicken thighs - 1 tablespoon olive oil - 4 cloves garlic, minced - 1 lemon, zest and juice - 1 teaspoon dried oregano - 1 teaspoon paprika - Salt and pepper to taste - 2 cups broccoli florets - 1 red bell pepper, sliced - 1 medium zucchini, sliced - Fresh parsley, chopped (for garnish) Each ingredient adds flavor and nutrition to this dish. The chicken thighs bring protein, while the veggies add color and crunch. The lemon and garlic create a bright, zesty taste that makes this meal special. You can find the Full Recipe above for detailed steps. Enjoy the cooking process! 1. Preheating the Oven First, you need to preheat your oven to 400°F (200°C). This ensures even cooking. 2. Creating the Marinade In a large bowl, mix together one tablespoon of olive oil, four minced garlic cloves, lemon zest, lemon juice, one teaspoon of dried oregano, one teaspoon of paprika, salt, and pepper. This marinade adds great flavor. 3. Marinating the Chicken Add four boneless, skinless chicken thighs to the bowl. Make sure each piece is coated well in the marinade. Let them sit for about 15-20 minutes. If you have more time, let them marinate longer for extra flavor. 4. Preparing the Vegetables While the chicken marinates, prepare the veggies. Toss two cups of broccoli florets, one sliced red bell pepper, and one sliced zucchini with a bit of olive oil, salt, and pepper in another bowl. This step makes the veggies tasty and bright. 1. Arranging Ingredients in Skillet In a large oven-safe skillet or baking dish, place the marinated chicken thighs in the center. Surround them with the prepared vegetables. The colors will look beautiful together. 2. Pouring Over Remaining Marinade Pour any leftover marinade over the chicken and veggies. This adds more flavor and moisture while they cook. 3. Baking Time and Temperature Bake everything in the preheated oven for 25-30 minutes. Your chicken should reach an internal temperature of 165°F (75°C), and the veggies should be tender. Use a meat thermometer to check. 1. Resting the Dish Once done, take the dish out of the oven. Let it rest for about 5 minutes. This helps the juices settle and keeps the chicken moist. 2. Garnishing with Parsley Finally, sprinkle freshly chopped parsley on top before serving. This adds a pop of color and fresh flavor. Enjoy your one-pan lemon garlic chicken and veggies! You can find the Full Recipe for more details. Best Time to Marinate For the best flavor, marinate your chicken for at least 15-20 minutes. If you can, let it sit longer. Up to two hours will deepen the taste. Keep it in the fridge while it marinates. Adjusting Seasonings Taste your marinade! You can add more lemon juice for brightness. If you like it spicy, add a pinch of cayenne. Remember, balance is key. Use salt and pepper to enhance flavors. Ensuring Chicken Doesn’t Dry Out To keep your chicken juicy, don’t overbake it. Use a meat thermometer; cook until it reaches 165°F. Let the chicken rest for 5 minutes after baking. This helps the juices stay inside. Achieving Perfectly Cooked Veggies Cut veggies into similar sizes. This helps them cook evenly. Don’t overcrowd the pan. If they are too close, they’ll steam instead of roast. Aim for a slight char for extra flavor. Pairing Ideas for Sides Serve your chicken and veggies with rice or quinoa. A fresh salad pairs well, too. You could also offer crusty bread to soak up the juices. These sides will round out the meal nicely. Best Drinks to Accompany the Meal A chilled glass of white wine works wonders here. Lemonade is a great non-alcoholic choice. Sparkling water with a slice of lemon also refreshes the palate. Enjoy your meal with these delightful drinks! {{image_2}} Different Protein Options You can change the chicken in this dish. Try chicken breasts, drumsticks, or even turkey. For a meatless option, use firm tofu or chickpeas. These swaps keep the meal tasty and fun. Vegetable Alternatives Feel free to mix in different veggies. Carrots, green beans, or asparagus work great. You can even add potatoes for a heartier dish. Just remember to cut them to a similar size for even cooking. Adding Spices or Herbs Want to boost the flavor? Add fresh herbs like thyme or rosemary. A pinch of red pepper flakes can also give it a nice kick. Experiment with spices like cumin or coriander for new tastes. Incorporating Other Citrus Fruits Lemon is fantastic, but you can also use lime or orange. These fruits add a different twist. Just remember to adjust the zest and juice amounts for balance. Stovetop Cooking You can easily make this dish on the stovetop. Just heat a skillet over medium heat. Cook the chicken for about 6-7 minutes per side, then add the veggies. Cover and cook until everything is tender. Grill Instructions Grilling adds a smoky flavor. Marinate the chicken as usual. Preheat your grill to medium heat and cook the chicken for 6-8 minutes per side. Add the veggies to a grill basket for even cooking. For the full recipe, check out the detailed instructions in the earlier section. Enjoy your cooking! To keep your One-Pan Lemon Garlic Chicken and Veggies fresh, use airtight containers. Glass or plastic containers work well. Make sure to cool the food before sealing it. This helps prevent moisture buildup. You have two main options for storing leftovers: refrigerating or freezing. If you plan to eat within three days, refrigerate. For longer storage, freeze the leftovers. When it comes to reheating, you have two choices: microwave or oven. The microwave is quick, but the oven gives better results. For the microwave, place the chicken and veggies in a safe dish. Heat on medium power until warm. Stir halfway through to heat evenly. If you use the oven, preheat it to 350°F (175°C). Place your dish in the oven for about 15-20 minutes. This way, the chicken stays juicy and the veggies stay crisp. In the refrigerator, your One-Pan Lemon Garlic Chicken and Veggies last up to three days. Keep an eye on it and avoid eating if it smells off. When frozen, the dish can last up to three months. Make sure to label the container with the date. This helps you keep track of freshness. You can use chicken breasts or drumsticks instead of thighs. Breasts cook faster but can dry out. Drumsticks stay juicy but may need more time. Choose what you like best! Yes, you can! Marinate the chicken and chop the veggies a day before. Store them in the fridge, and then bake when you're ready. This makes it easy for busy days. The chicken should reach 165°F (75°C) for safe eating. Use a meat thermometer to check. This ensures your chicken is cooked through and safe to enjoy. The veggies should be tender and bright in color. You can poke them with a fork. If they are soft, they’re ready to eat. Keep an eye on them while baking. Absolutely! Fresh herbs add great flavor. Use about three times more fresh herbs than dried. Chop them and mix them into the marinade or sprinkle them on top before serving. This blog post covered a delicious chicken recipe from start to finish. You learned about the key ingredients, preparation steps, and cooking tips. We discussed how to marinate chicken well and cook veggies perfectly. Additionally, I shared fun ways to swap ingredients and variations to try. Remember, great meals come from experimenting. Play with flavors, and don't hesitate to make it your own! Enjoy your cooking journey and share this tasty dish with friends and family. You can create something special that everyone will love.

- One-Pan Lemon Garlic Chicken and Veggies

Savor the ease of my One-Pan Lemon Garlic Chicken and Veggies Delight, a simple yet flavorful meal perfect for any night! With juicy chicken thighs, vibrant veggies, and zesty lemon, you can whip up dinner while relaxing. Discover step-by-step instructions to create this delicious dish in no time. Ready to impress your taste buds? Click through to explore the full recipe and cooking tips that make this meal a family favorite!
Print Recipe Pin Recipe

Ingredients
  

4 boneless, skinless chicken thighs

1 tablespoon olive oil

4 cloves garlic, minced

1 lemon, zest and juice

1 teaspoon dried oregano

1 teaspoon paprika

Salt and pepper to taste

2 cups broccoli florets

1 red bell pepper, sliced

1 medium zucchini, sliced

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large bowl, combine olive oil, minced garlic, lemon zest, lemon juice, dried oregano, paprika, salt, and pepper to create a marinade.

      Add the chicken thighs to the bowl, ensuring they are well coated in the marinade. Let them marinate for about 15-20 minutes (or longer if time allows).

        In the meantime, prepare your vegetables. Toss the broccoli, bell pepper, and zucchini in a little olive oil, salt, and pepper in another bowl.

          In a large oven-safe skillet or baking dish, arrange the marinated chicken thighs in the center. Surround them with the prepared vegetables.

            Pour any remaining marinade over the chicken and veggies for extra flavor.

              Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the veggies are tender.

                Once done, remove from the oven and let it rest for 5 minutes.

                  Garnish with freshly chopped parsley before serving.

                    Prep Time: 20 min | Total Time: 50 min | Servings: 4