This one-pan lemon herb chicken and vegetables recipe is perfect for a quick and easy weeknight dinner. Packed with flavor and nutrients, this dish is sure to be a hit with the whole family.
- 4 boneless, skinless chicken breasts
- 2 large carrots, sliced
- 1 large zucchini, sliced
- 1 large red onion, sliced
- 1 red bell pepper, sliced
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1 lemon, sliced
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- Salt and pepper to taste
- Preheat the oven to 400 degrees F (200 degrees C).
- Place the chicken breasts in a single layer in a large baking dish.
- Add the sliced carrots, zucchini, red onion, and red bell pepper to the baking dish.
- In a small bowl, whisk together the olive oil, minced garlic, dried oregano, dried thyme, salt, and pepper. Pour the mixture over the chicken and vegetables, making sure everything is coated evenly.
- Top the chicken with the sliced lemon.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Remove the dish from the oven and let it rest for 5-10 minutes before serving.
This one-pan lemon herb chicken and vegetables recipe is perfect for those who want a delicious and nutritious meal without spending too much time in the kitchen. Try it out and let us know how you like it!
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