Lemon-Herb One-Pan Chicken with Roasted Veggies

By · Reviewed by AislePrompt Editorial · ·

A simple, one-pan dinner featuring chicken breasts and seasonal vegetables roasted in a fragrant lemon-herb sauce with minimal cleanup. This mediterranean-inspired one pot (whole30) ready in about 40 minutes pairs boneless skinless chicken breasts, avocado oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Mediterranean cuisine 310 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Pat chicken breasts dry and season with 1/4 tsp sea salt and 1/4 tsp black pepper. Place chicken in a large oven-safe skillet or baking dish.
  2. Step 2: Heat 1 tbsp avocado oil in the skillet over medium heat. Add 3 minced garlic cloves and cook for 1 minute until fragrant. Pour in 1/2 cup lemon juice, 2 tbsp chopped rosemary, and 2 tbsp chopped thyme. Stir to combine.
  3. Step 3: Arrange 2 cups baby carrots and 2 cups broccoli florets around the chicken. Drizzle with remaining lemon-herb mixture and sprinkle with a pinch of salt and pepper.
  4. Step 4: Roast for 20-25 minutes, until chicken reaches 165°F internal temperature and vegetables are tender. During the last 5 minutes, add 1 cup cherry tomatoes and toss to coat in sauce. Serve immediately.

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Frequently asked questions

How long does Lemon-Herb One-Pan Chicken with Roasted Veggies take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lemon-Herb One-Pan Chicken with Roasted Veggies?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep avocado oil from drying out.

Can I substitute ingredients in Lemon-Herb One-Pan Chicken with Roasted Veggies?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemon-Herb One-Pan Chicken with Roasted Veggies for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Lemon-Herb One-Pan Chicken with Roasted Veggies whole30?

Yes — this recipe is tagged whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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