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In a fast-paced world where time is often of the essence, the allure of quick, delicious, and healthy meals is undeniable. One-Pan Lemon Garlic Chicken & Veggies is the perfect solution for busy weeknights, combining zesty flavors with minimal cleanup. This recipe not only tantalizes your taste buds but also provides a balanced meal packed with protein and nutrients. The combination of succulent chicken, vibrant vegetables, and aromatic herbs makes this dish a household favorite. In this article, we will explore the intricacies of this delightful dish, from its vibrant ingredients to the step-by-step cooking process, ensuring that you can recreate it with confidence in your own kitchen.

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Discover the ultimate One-Pan Lemon Garlic Chicken & Veggies recipe that brings vibrant flavors and simplicity to your dinner table! Juicy chicken thighs are marinated in a zesty garlic and lemon blend, then baked alongside tender baby potatoes, fresh broccoli, and sweet cherry tomatoes. This dish is not only delicious but also easy to prepare and clean up. Perfect for busy weeknights, it’s a meal the whole family will love! Enjoy with a sprinkle of fresh parsley for a touch of brightness.
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Ingredients
  

4 boneless chicken thighs

2 cups broccoli florets

1 cup cherry tomatoes, halved

1 cup baby potatoes, halved

4 cloves garlic, minced

1 lemon (zest and juice)

2 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

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

      Add the chicken thighs to the marinade and coat thoroughly. Let it sit for at least 15 minutes for better flavor impact.

        In a large baking dish or a sheet pan, arrange the halved baby potatoes on one side and the marinated chicken on the other.

          Scatter the broccoli florets and cherry tomatoes around the chicken and potatoes.

            Drizzle the remaining marinade over the veggies and toss them gently to coat.

              Bake in the preheated oven for 30-35 minutes or until the chicken is cooked through and has reached an internal temperature of 165°F (75°C), and the potatoes are tender.

                Once done, remove from the oven and let it rest for 5 minutes. Garnish with fresh parsley before serving!

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4