One-Pan Lemon Herb Chicken with Veggies
A flavorful one-pan meal with lemon-herb seasoned chicken, roasted vegetables, and a creamy couscous side. This Mediterranean-inspired chicken recipe, ready in about 55 minutes, pairs chicken thighs, cherry tomatoes, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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.
Ingredients
- 200g chicken thighs
- 100g cherry tomatoes
- 1 zucchini
- 1 bell peppers
- 1 lemon
- 2 tbsp olive oil
- 1 cup couscous
- 1 tbsp parsley
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Instructions
- Step 1: Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Step 2: Toss 200g chicken thighs with 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp dried oregano, and 1 tsp garlic powder. Arrange on the baking sheet.
- Step 3: Add 100g cherry tomatoes, 1 diced zucchini, and 1 diced bell pepper. Toss with 1 tbsp olive oil.
- Step 4: Roast for 25-30 minutes until the chicken is golden and the vegetables are tender.
- Step 5: In a separate bowl, cook 1 cup couscous according to package instructions. Fluff with 1 tbsp chopped parsley.
- Step 6: Serve the roasted chicken and vegetables over the couscous, garnished with remaining parsley and a squeeze of lemon juice.
