Print

Easy One-Pan Lemon Herb Chicken Recipe with Spring Vegetables

one-pan lemon herb chicken - featured image
Print Recipe

A quick and simple one-pan meal featuring juicy lemon herb chicken breasts roasted with crisp-tender spring vegetables. Perfect for busy weeknights with minimal cleanup.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts
  • 1 bunch asparagus spears (about 1 pound), trimmed
  • 8 ounces baby carrots, peeled if needed
  • 4 ounces snap peas (optional)
  • Juice and zest of 1 large lemon
  • 3 cloves garlic, minced
  • 2 tablespoons fresh rosemary and thyme, chopped (or 2 teaspoons dried herbs)
  • 3 tablespoons extra virgin olive oil
  • Kosher salt, to taste (about 1 teaspoon)
  • Freshly ground black pepper, to taste (about ½ teaspoon)
  • Pinch of red pepper flakes (optional)
  • Grated Parmesan cheese for finishing (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
  2. In a mixing bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, chopped rosemary and thyme, salt, black pepper, and red pepper flakes if using.
  3. Add chicken breasts to the bowl and toss to coat thoroughly. Let marinate for at least 10 minutes, preferably 30 minutes if time allows.
  4. While chicken marinates, trim asparagus ends, peel baby carrots if needed, and rinse snap peas. Toss vegetables lightly with 1 tablespoon olive oil and a pinch of salt and pepper.
  5. Arrange marinated chicken breasts in the center of the baking sheet. Surround with prepared vegetables in a single layer, ensuring space for air circulation.
  6. Roast in the oven for about 20 minutes. Halfway through (around 10 minutes), flip the chicken and stir the vegetables gently for even cooking.
  7. Check that chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender but still crisp. Roast an additional 3-5 minutes if needed.
  8. Let chicken rest for 5 minutes before slicing. Optionally, sprinkle grated Parmesan over chicken and vegetables before serving.

Notes

If vegetables brown too quickly, tent pan loosely with foil during last 5 minutes. Pound thicker chicken breasts for even cooking. Use a meat thermometer to ensure chicken is cooked perfectly. Marinate chicken while prepping vegetables to save time. Swap vegetables seasonally or protein for variety. For dairy-free, omit Parmesan. For low-carb, substitute carrots with zucchini ribbons.

Nutrition

Keywords: one-pan chicken, lemon herb chicken, spring vegetables, quick dinner, easy chicken recipe, healthy chicken dinner, roasted asparagus, baby carrots, snap peas

Find it online: https://flurpchef.com/easy-one-pan-lemon-herb-chicken-recipe-with-spring-vegetables-perfect-for-quick-dinners/