Lemon Garlic Chicken With Roasted Veggies – Bright, Simple, and Weeknight-Friendly
This is the kind of dinner that earns a regular spot in your rotation. It’s bright from fresh lemon, bold with garlic, and deeply satisfying thanks to caramelized roasted veggies. Everything cooks on one pan, so cleanup is easy.
The chicken turns juicy and golden, the vegetables get sweet and crisp at the edges, and the whole thing feels comforting without being heavy. If you want a simple, reliable go-to meal, this is it.
Lemon Garlic Chicken With Roasted Veggies - Bright, Simple, and Weeknight-Friendly
Ingredients
Method
- Preheat and prep. Heat your oven to 425°F (220°C). Line a large sheet pan with parchment for easier cleanup. Pat the chicken dry with paper towels.
- Make the marinade. In a bowl, whisk together the zest and juice of 1.5 lemons, 3 tablespoons olive oil, minced garlic, 1 teaspoon dried oregano, 1 teaspoon paprika, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and a pinch of red pepper flakes. Add 1 teaspoon honey if you like a subtle balance.
- Marinate the chicken. Add the chicken to the bowl and toss to coat. Let it sit while you prep the vegetables, ideally 15–20 minutes. If marinating longer, refrigerate.
- Prep the veggies. Halve baby potatoes (quarter if large). Cut carrots into equal-size sticks. Break broccoli into medium florets. Wedge the red onion. Aim for similar sizes so they roast evenly.
- Season the vegetables. On the sheet pan, toss veggies with 2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and a few sprigs of thyme or rosemary if you have them. Spread into an even layer, leaving space in the center for the chicken.
- Add the chicken. Nestle the marinated chicken onto the pan. Spoon some extra marinade over the top. Save a little lemon for finishing.
- Roast. Bake for 20–25 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the veggies are tender with browned edges. If the vegetables need more color, remove the chicken and broil the veggies for 2–3 minutes.
- Finish with freshness. Squeeze the remaining half lemon over everything. Scatter chopped parsley on top. Taste and adjust salt and pepper.
- Rest and serve. Let the chicken rest for 5 minutes, then slice if desired. Serve straight from the pan or plate with any pan juices spooned over the top.
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Get Your Program TodayWhat Makes This Recipe So Good
Bold flavor, minimal fuss. A quick lemon-garlic marinade adds big flavor fast. Roasting concentrates the juices and gives you crispy bits without a lot of hands-on time.
One-pan convenience. Everything cooks together, which means fewer dishes and more time to relax while dinner takes care of itself.
Balanced and bright. You get protein, fiber-rich veggies, and fresh citrus all in one meal.
It feels light but still fills you up.
Flexible and forgiving. Swap in different vegetables, add herbs you have on hand, or use chicken thighs instead of breasts. It’s hard to mess up.
Shopping List
- Chicken: 4 boneless, skinless chicken breasts (or thighs)
- Lemons: 2 large (zest and juice)
- Garlic: 5–6 cloves, minced
- Olive oil: Extra-virgin preferred
- Vegetables: 1 pound baby potatoes, 2 cups broccoli florets, 2 cups carrots (cut into sticks), 1 red onion (wedged)
- Fresh herbs: Fresh parsley (for garnish), optional rosemary or thyme
- Spices: Dried oregano, paprika, red pepper flakes (optional)
- Salt and pepper: Kosher salt and freshly ground black pepper
- Honey or maple syrup: Optional, for a hint of sweetness
How to Make It
- Preheat and prep. Heat your oven to 425°F (220°C). Line a large sheet pan with parchment for easier cleanup.
Pat the chicken dry with paper towels.
- Make the marinade. In a bowl, whisk together the zest and juice of 1.5 lemons, 3 tablespoons olive oil, minced garlic, 1 teaspoon dried oregano, 1 teaspoon paprika, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and a pinch of red pepper flakes. Add 1 teaspoon honey if you like a subtle balance.
- Marinate the chicken. Add the chicken to the bowl and toss to coat. Let it sit while you prep the vegetables, ideally 15–20 minutes.
If marinating longer, refrigerate.
- Prep the veggies. Halve baby potatoes (quarter if large). Cut carrots into equal-size sticks. Break broccoli into medium florets.
Wedge the red onion. Aim for similar sizes so they roast evenly.
- Season the vegetables. On the sheet pan, toss veggies with 2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and a few sprigs of thyme or rosemary if you have them. Spread into an even layer, leaving space in the center for the chicken.
- Add the chicken. Nestle the marinated chicken onto the pan.
Spoon some extra marinade over the top. Save a little lemon for finishing.
- Roast. Bake for 20–25 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the veggies are tender with browned edges. If the vegetables need more color, remove the chicken and broil the veggies for 2–3 minutes.
- Finish with freshness. Squeeze the remaining half lemon over everything.
Scatter chopped parsley on top. Taste and adjust salt and pepper.
- Rest and serve. Let the chicken rest for 5 minutes, then slice if desired. Serve straight from the pan or plate with any pan juices spooned over the top.
Keeping It Fresh
Storage: Store leftovers in airtight containers for up to 4 days in the fridge.
Keep chicken and veggies together for convenience.
Reheating: Reheat in a 350°F (175°C) oven for 10–12 minutes or in a skillet over medium heat. A squeeze of lemon at the end helps revive flavor.
Freezing: The cooked chicken freezes well for up to 3 months. Vegetables can soften when thawed, but they’re fine for a quick hash or grain bowl.
Meal prep tip: Portion into lunch containers with quinoa, rice, or greens.
Add a lemon wedge for a punchy finish right before eating.
Benefits of This Recipe
- Nutrient-dense. You get lean protein, fiber, and a mix of vitamins from the broccoli, carrots, and onions.
- Weeknight efficient. Simple steps, all in one pan, and minimal cleanup.
- Customizable. Adjust flavors and veggies to suit your preferences or what’s in your fridge.
- Great leftovers. The flavors stay bright, and the chicken stays juicy when reheated properly.
- Naturally gluten-free. As long as your spices are certified gluten-free, it fits many diets without changes.
Pitfalls to Watch Out For
- Overcrowding the pan. Crowding traps steam and prevents browning. Use two pans if needed.
- Uneven vegetable sizes. Large potato chunks take longer and can stay firm. Cut everything to similar sizes for even roasting.
- Dry chicken. Overcooking dries out the meat.
Use a thermometer and pull the chicken at 165°F (74°C). Rest before slicing.
- Too much acidity. Lemon is lovely, but balance matters. If it tastes too tart, add a drizzle of olive oil or a touch of honey at the end.
- Skipping the salt. Lemon and garlic shine when properly seasoned.
Salt in layers—marinade, veggies, and final taste.
Variations You Can Try
- Herb-forward: Swap oregano for Italian seasoning, and add chopped fresh basil or dill after roasting.
- Mediterranean twist: Add cherry tomatoes and olives in the last 10 minutes. Finish with crumbled feta.
- Spicy lemon: Stir 1 teaspoon harissa paste or chili garlic sauce into the marinade.
- Sheet-pan thighs: Use bone-in, skin-on thighs. Roast veggies 10 minutes first, then add thighs and cook 25–30 minutes more.
- Low-carb swap: Replace potatoes with cauliflower and zucchini.
Roast a bit less to avoid mushy zucchini.
- Citrus mix: Combine lemon with a splash of orange juice for a rounder flavor.
- Grain bowl meal prep: Serve leftovers over farro or couscous with a spoon of yogurt or tzatziki.
FAQ
Can I use frozen vegetables?
Yes, but thaw and pat them dry first so they brown instead of steam. If using frozen broccoli or carrots, add them after the potatoes have roasted for 10 minutes to avoid overcooking.
What’s the best cut of chicken for this recipe?
Boneless, skinless breasts work great for a quick cook. Thighs are even more forgiving and stay juicy.
Just adjust the roasting time and use a thermometer.
Do I have to marinate the chicken?
No, but even 15 minutes helps the flavor sink in. If you’re short on time, brush the marinade on and roast—then finish with extra lemon juice at the end.
How do I get more browning on the veggies?
Use a hot oven, don’t overcrowd the pan, and avoid too much oil. If needed, broil for 2–3 minutes at the end, watching closely.
Can I make this dairy-free or gluten-free?
It’s naturally dairy-free and gluten-free as written.
Just confirm your spices are certified gluten-free if you need to be strict.
What can I serve with it?
It’s complete on its own, but rice, quinoa, couscous, or a simple green salad all work nicely. Garlic bread is great for soaking up juices.
How do I keep the chicken juicy?
Don’t overcook it, let it rest, and slice against the grain if using breasts. The lemony pan juices also help keep everything moist.
Can I cook this ahead of time?
Yes.
Roast, cool, and refrigerate. Reheat gently and brighten with fresh lemon and herbs before serving.
Wrapping Up
Lemon Garlic Chicken with Roasted Veggies is the kind of meal that checks every box—easy, flavorful, and balanced. It’s flexible enough for busy weeknights and reliable enough for guests.
Keep lemons, garlic, and a couple trays of vegetables on hand, and you’re halfway to dinner. Once you make it, you’ll see why it becomes a weeknight staple.
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