The Best Ever One-Pan Chicken and Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A perfectly balanced meal where chicken breasts are roasted with seasonal vegetables until tender and caramelized, using the 'best ever' ratio of herbs to protein. This american-inspired chicken ready in about 40 minutes pairs chicken breasts, olive oil, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Ingredients

• 1.5 lb chicken breasts
• 2 tbsp olive oil
• 2 medium zucchini
• 1 red bell pepper
• 1 yellow onion
• 4 cloves garlic
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 lemon

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Pat 1.5 lb chicken breasts dry and season with salt, pepper, 1 tsp dried thyme, and 1/2 tsp dried rosemary.
2. Step 2: Slice 2 medium zucchini into 1/2-inch thick half-moons, cut 1 red bell pepper into 1-inch pieces, and thinly slice 1 yellow onion.
3. Step 3: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add onion and bell pepper, then cook for 5 minutes until edges are slightly caramelized and tender.
4. Step 4: Push vegetables to the sides of the skillet, add chicken breasts skin-side down, and cook for 3 minutes until golden brown. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
5. Step 5: Squeeze juice from 1/2 lemon over the skillet, then transfer the entire skillet to the oven. Roast for 20-25 minutes until chicken reaches 165°F (74°C) and vegetables are tender and slightly charred.