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One-Pan Lemon Chicken with Veggies

One-Pan Lemon Chicken with Veggies

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This One-Pan Lemon Chicken with Veggies is a delicious, satisfying way to enjoy a balanced meal with minimal fuss, perfect for busy weeknights or a bright, healthy lunch!
Each serving of this dish contains approximately 431 calories, with a significant amount of protein at 27 grams per serving. The combination of lemon juice, fresh herbs, and fresh veggies like cherry tomatoes, green beans, and bell peppers makes this meal delicious and nutritious. It’s a fantastic easy lunch or dinner option that keeps you satisfied and healthy.
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Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings: 4 people
Course: dinner, lunch, Main Course
Cuisine: American
Calories: 431
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • For the Marinade:
  • 1/2 cup low-fat buttermilk
  • 2 tablespoons lemon juice plus zest of 1 lemon
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • For the Chicken and Veggies:
  • 4 boneless skinless chicken breasts (about 1.5 lbs)
  • 2 tablespoons olive oil divided
  • 2 medium carrots peeled and sliced
  • 1 bunch broccolini trimmed and halved
  • 1 large shallot sliced
  • 1 cup cherry tomatoes halved
  • 1 cup green beans trimmed
  • 1 red bell pepper sliced
  • 1/2 teaspoon smoked paprika optional
  • 1/2 teaspoon dried oregano or Italian seasoning
  • Fresh parsley or basil for garnish
  • Lemon wedges for serving

Equipment

  • 1 Large mixing bowl For whisking together the marinade ingredients and coating the chicken.
  • 1 Whisk or fork For mixing the marinade
  • Measuring Cups To accurately measure the buttermilk, lemon juice, honey, Dijon mustard, olive oil, and seasonings.
  • Measuring spoons
  • 1 cutting board For slicing and prepping the vegetables and chicken.
  • 1 Chef’s knife For chopping, slicing, and mincing vegetables and garlic.
  • 1 Large sheet pan The main piece of equipment for roasting both the chicken and vegetables in one layer.
  • 1 Spatula or Tongs To toss the vegetables with oil and seasonings and to arrange the chicken and veggies on the pan.
  • Oven mitts For safely handling the hot baking sheet when removing it from the oven.
  • 1 Instant-read thermometer (optional but recommended) To check that the chicken reaches an internal temperature of 165°F (74°C).
  • 1 Small bowl  (optional) For prepping or holding chopped herbs or extra marinade.
  • Serving platter or plates For serving the finished dish.
  • Parchment paper To line the baking sheet, making cleanup easier. Optional for Easier Cleanup

Method
 

  1. Marinate the Chicken
  2. Whisk together buttermilk, lemon juice, lemon zest, honey, Dijon mustard, garlic, salt, and pepper in a large bowl.
  3. Add chicken breasts and turn to coat. Marinate for at least 15 minutes (or up to 2 hours in the fridge for more flavor).
  4. Prepare the Veggies
  5. While the chicken marinates, preheat your oven to 425°F (220°C).
  6. On a large rimmed baking sheet, toss carrots, broccolini, shallot, cherry tomatoes, green beans, and bell pepper with 1 tablespoon olive oil, smoked paprika, and oregano. Season with salt and pepper.
  7. Assemble and Bake
  8. Push the veggies to the sides of the pan and place the marinated chicken breasts in the center. Drizzle chicken with the remaining tablespoon of olive oil.
  9. Pour any extra marinade over the chicken and veggies for extra flavor.
  10. Roast for 20–25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C) and veggies are tender and starting to caramelize.
  11. Serve
  12. Garnish with chopped fresh parsley or basil and lemon wedges.
  13. Serve immediately, spooning pan juices over the chicken and veggies.

Nutrition

Serving: 200gCalories: 431kcalCarbohydrates: 30gProtein: 27gFat: 18gFiber: 6g

Notes

Nutrition levels are based on a serving size of 200 grams. 
Each serving of this dish contains approximately 431 calories, with a significant amount of protein at 27 grams per serving. The combination of lemon juice, fresh herbs, and fresh veggies like cherry tomatoes, green beans, and bell peppers makes this meal delicious and nutritious. It’s a fantastic, easy lunch or dinner option that keeps you satisfied and healthy.

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