Easy One Pan Lemon Herb Chicken and Veggies
A simple, light, and healthy one pan dinner that makes busy summer evenings so much easier.
recipesbynani.comAfter the fun of the Fourth of July, I really love getting back to a simple dinner routine. This one pan meal is perfect for warm July nights because it keeps the kitchen cool and cleanup very quick.
Everything cooks together on one baking sheet, which means the flavors blend perfectly while you relax. My best tip is to cut your vegetables into even pieces so they all finish cooking at the exact same time.
🧺 Ingredients
- 2 large boneless skinless chicken breasts cut into bite sized pieces
- 1 pound baby potatoes halved
- 2 cups broccoli florets
- 1 sliced bell pepper
- 3 tablespoons olive oil
- 2 cloves minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 fresh lemon sliced into rounds
👩🍳Instructions
- 1
Preheat your oven to 400 degrees Fahrenheit.
- 2
Place the chicken pieces, potatoes, broccoli, and bell pepper onto a large sheet pan.
- 3
Drizzle the olive oil over everything and add the garlic, oregano, salt, and pepper.
- 4
Toss everything together with your hands or a spatula until evenly coated.
- 5
Arrange the lemon slices on top of the mixture.
- 6
Bake for 20 to 25 minutes or until the chicken is cooked through and the potatoes are fork tender.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to three days. This meal is wonderful served as is, but you can also add a dollop of fresh tzatziki or a sprinkle of feta cheese right before serving to brighten up the flavors.
Made this recipe? Let us know how it went.
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