One Pan Lemon Herb Chicken

Name: One Pan Lemon Herb Chicken
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 3-4 boneless, skinless chicken breasts; 1 pound red potatoes, diced into 1-inch pieces; 1 pound carrots, peeled and cut into sticks (about 6-8 each); 1 pound asparagus, woody ends removed (about 12 spears); 2 cups cherry tomatoes; 1 lemon, thinly sliced; Fresh rosemary and parsley for garnish; Ground black pepper, to taste; Extra olive oil for drizzling; ½ cup olive oil; ¼ cup lemon juice; 1 teaspoon lemon zest; 3 tablespoons white wine vinegar; 1 teaspoon Dijon mustard; ½ teaspoon salt; Pinch of ground black pepper; 1 teaspoon fresh rosemary, minced; 1 teaspoon Herbs de Provence (with Lavender, if available)

Recipe By:

jesseca

Posted:

April 5, 2025

Updated:

April 5, 2025

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One Pan Lemon Herb Chicken is a fantastic recipe that showcases bright, fresh flavors in a simple, straightforward way. Imagine coming home after a long day and whipping up a delicious dinner with minimal effort. This dish combines tender chicken with seasonal veggies, all cooked together to soak up the zesty goodness of lemon and herbs. The beauty of the One Pan Lemon Herb Chicken lies not only in its flavor but also in the ease of preparation and the quick cleanup. Plus, it’s a great way to get more veggies onto your plate without the fuss. So, roll up your sleeves and let’s make a meal that will have everyone asking for seconds!

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Why This Recipe Works

This One Pan Lemon Herb Chicken recipe is designed for simplicity without sacrificing flavor. The combination of marinated chicken and fresh seasonal vegetables allows for a harmonious cooking process, reducing cleanup time while infusing each ingredient with zesty, aromatic flavors. You’ll love the way the lemon brightens up the chicken and vegetables, making every bite a refreshing experience.

Why You’ll Love This One Pan Lemon Herb Chicken

With its fresh ingredients and vibrant flavors, this dish embodies the essence of spring. It’s comforting and healthy, making you feel nourished and satisfied. Even on a busy weeknight, you can whip it up quickly, which makes it perfect for families and all food lovers alike. The ease of cooking in one pan means that you’ll spend more time enjoying your meal and less time doing dishes. What’s not to love?

Ingredients

3-4 boneless, skinless chicken breasts
1 pound red potatoes, diced into 1-inch pieces
1 pound carrots, peeled and cut into sticks (about 6-8 each)
1 pound asparagus, woody ends removed (about 12 spears)
2 cups cherry tomatoes
1 lemon, thinly sliced
Fresh rosemary and parsley for garnish
Ground black pepper, to taste
Extra olive oil for drizzling

For the Vinaigrette

½ cup olive oil
¼ cup lemon juice
1 teaspoon lemon zest
3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
½ teaspoon salt
Pinch of ground black pepper
1 teaspoon fresh rosemary, minced
1 teaspoon Herbs de Provence (with Lavender, if available)

Prepare the Vinaigrette

In a medium mixing bowl, whisk together olive oil, lemon juice, lemon zest, white wine vinegar, Dijon mustard, salt, black pepper, minced rosemary, and Herbs de Provence until fully combined. This vinaigrette will pack in flavor, giving your chicken and vegetables that extra zing.

Marinate the Chicken

In a large Ziploc bag or mixing bowl, place the chicken breasts and pour the vinaigrette over them. Seal or cover and marinate in the refrigerator for at least 30 minutes. This step is crucial—allowing the chicken to soak up all those delicious flavors will make it tender and mouthwatering.

Prepare the Vegetables

While the chicken marinates, preheat the oven to 400°F. While the oven is heating, drain the marinated chicken and set the vinaigrette aside. This step makes the cooking process streamlined, saving you time and hassle.

Arrange on the Pan

Lightly oil or spray a baking sheet pan. Spread the diced red potatoes and carrot sticks evenly over the pan. Drizzle with olive oil and season with salt and pepper. Position the marinated chicken breasts on top, making sure everything is laid out nicely so it all cooks evenly.

Bake the Chicken and Vegetables

Put the pan in the preheated oven and bake for 30 minutes. This initial bake allows the chicken to start cooking while the vegetables begin to soften.

Add Asparagus and Tomatoes

Carefully remove the pan from the oven. Add asparagus spears, cherry tomatoes, and lemon slices to the pan. This addition brings even more color and flavor to the dish. Feel free to toss everything around a bit to ensure even distribution.

Continue Baking

Return the pan to the oven and bake for an additional 13-15 minutes, or until the chicken reaches an internal temperature of 165°F, and the vegetables are tender. Keep an eye on it to ensure that everything is cooking perfectly.

Broil for Extra Crispiness (Optional)

For a golden finish, you can optionally broil the dish at 500°F for 2-3 minutes after baking. This step adds a delightful crunch on the outside while keeping the chicken juicy inside.

Garnish and Serve

Remove from the oven and garnish with fresh rosemary, parsley, and a sprinkle of black pepper. Serve warm and enjoy your delicious One Pan Lemon Herb Chicken! You’ll love how all the flavors come together in this delightful dish.

Tips for Success

Ensure the chicken is evenly marinated for better flavor penetration.
Cut vegetables into uniform sizes for even cooking to avoid any surprises when you’re serving.
Adjust the cooking time based on the thickness of the chicken breasts to ensure they cook through properly.

Variations

Substitute chicken thighs for breasts for a richer flavor.
Experiment with different vegetables like bell peppers or zucchini based on what you have at home.
Adding a splash of white wine to the marinade can provide extra depth and a new twist on this dish.

Serving Suggestions

Pair this One Pan Lemon Herb Chicken with a side of mixed greens or a light pasta to complete your meal. A glass of chilled white wine would beautifully complement the lemony notes. The pairing creates a well-rounded dining experience that feels special despite its simplicity.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through. The flavors will continue to meld, making the leftovers almost as enjoyable as the fresh version!

FAQs

1. Can I use frozen chicken for this recipe?
Yes, but it’s best to thaw the chicken completely for even cooking and to maximize flavor absorption.

2. How do I know when the chicken is done?
Use a meat thermometer; the internal temperature should reach 165°F to ensure food safety.

3. Can I add more vegetables?
Absolutely! Feel free to mix in your favorites to enhance the dish and make it even more colorful.

4. Can this recipe be made ahead of time?
Yes, marinate the chicken the night before for maximum flavor and quick cooking when you’re ready to eat.

5. How can I make this recipe gluten-free?
This recipe is naturally gluten-free. Just ensure your Dijon mustard is gluten-free, and you’re good to go!

The One Pan Lemon Herb Chicken is more than just a quick weeknight meal; it’s an experience of combining fresh flavors and comforting aromas. This dish stands out for its simplicity, nutritional balance, and the joy it brings to your dining table. With easy preparation and minimal cleanup, you’ll find yourself returning to this zesty delight time and again. Enjoy the seasonal freshness that this recipe brings, and gather your loved ones around the table to share in the flavors of comfort food done right.

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