One-Pan Lemon Herb Chicken with Rainbow Veggies

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant, one-pan dinner featuring juicy chicken breasts with lemon-herb crust and colorful roasted vegetables, ready in 30 minutes with minimal cleanup. This american-inspired one pot ready in about 30 minutes pairs divided olive oil, dried thyme, dried rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

★ 4.2 (9 ratings) Prep: 10 min Cook: 20 min Serves 4 American cuisine 320 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Pat chicken breasts dry, then season both sides with 1/2 tsp salt, 1/4 tsp black pepper, dried thyme, dried rosemary, and garlic powder.
  2. Step 2: Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Add chicken and cook for 3 minutes per side until golden brown, then transfer skillet to oven.
  3. Step 3: Arrange zucchini, red bell pepper strips, and cherry tomatoes around chicken in the skillet. Place lemon slices on top of chicken. Drizzle remaining 1 tbsp olive oil over vegetables and sprinkle with 1/4 tsp salt.
  4. Step 4: Bake for 20 minutes, or until chicken reaches 165°F internally and vegetables are tender with slightly caramelized edges.
  5. Step 5: Remove from oven, garnish with chopped parsley, and serve immediately with pan juices.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

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

Total time is about 30 minutes (10 min prep + 20 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 One-Pan Lemon Herb Chicken with Rainbow 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 divided olive oil from drying out.

Can I substitute ingredients in One-Pan Lemon Herb Chicken with Rainbow 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 One-Pan Lemon Herb Chicken with Rainbow 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.

What goes well with One-Pan Lemon Herb Chicken with Rainbow Veggies?

American one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes