Lemon Garlic Chicken & Veggies

This One-Pan Lemon Garlic Chicken & Veggies recipe is the perfect weeknight dinner — juicy chicken, crisp-tender vegetables, and a zesty lemon-garlic flavor, all cooked together on a single sheet pan for easy prep and cleanup. It’s healthy, protein-packed, and bursting with fresh, vibrant flavors.

Print Recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings: 4

Course: Main Course

Cuisine: American

Calories: 370

Ingredients Method Notes

Ingredients

For the Chicken:
4 boneless skinless chicken breasts
2 tbsp olive oil
2 cloves garlic minced
Juice of 1 lemon plus extra slices for garnish
1 tsp dried oregano
Salt and pepper to taste
For the Veggies:
2 cups broccoli florets
1 red bell pepper sliced
1 yellow bell pepper sliced
1 small red onion sliced
1 tbsp olive oil
Salt and pepper to taste

Method

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a small bowl, whisk together olive oil, garlic, lemon juice, oregano, salt, and pepper.
Place chicken breasts on one side of the sheet pan and brush generously with the lemon-garlic mixture.
In a separate bowl, toss broccoli, bell peppers, and onion with olive oil, salt, and pepper. Spread them on the other side of the pan.
Bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
Garnish with lemon slices and serve immediately.

Notes

You can swap chicken breasts for chicken thighs if you prefer juicier meat—just adjust cooking time accordingly.
Use your favorite vegetables like asparagus, zucchini, or bell peppers for a seasonal twist.
For a lower-carb option, replace potatoes with cauliflower florets.
If you want extra flavor, marinate the chicken in the lemon-garlic mixture for at least 30 minutes before baking.
Store leftovers in an airtight container in the fridge for up to 3 days. This recipe also freezes well for up to 2 months.