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- 4 boneless, skinless chicken breasts - 2 tablespoons olive oil - 1 bell pepper (red or yellow), sliced - 1 zucchini, sliced - 1 cup cherry tomatoes, halved - 1 cup broccoli florets The chicken breasts are the star of this dish. They stay juicy and tender when cooked right. The olive oil helps them to brown nicely and adds flavor. Fresh vegetables like bell pepper, zucchini, cherry tomatoes, and broccoli not only add color but also taste. They roast beautifully alongside the chicken, soaking up the lemon garlic goodness. - 4 cloves garlic, minced - 1 lemon, juiced and zested - 1 teaspoon dried oregano - 1 teaspoon paprika - Salt and pepper to taste Garlic is a key player in this recipe. It brings a rich flavor that pairs well with chicken. The lemon juice and zest add a bright, fresh taste. Dried oregano and paprika give depth and warmth. Salt and pepper round out the seasoning, making every bite pop. - Fresh parsley - Additional lemon wedges Garnishes add a nice touch to your dish. Fresh parsley brings a burst of color and flavor. Lemon wedges allow you to squeeze more zest on top, enhancing the taste. For the full recipe, check out the detailed instructions. First, marinate the chicken. You need to mix olive oil, minced garlic, lemon juice, lemon zest, oregano, paprika, salt, and pepper in a small bowl. This mix is your flavor bomb! Place the chicken breasts in a large bowl and pour half of the marinade over them. Toss the chicken to coat it well. Let the chicken sit for at least 15 minutes to soak up all that flavor. Next, set up the oven. Preheat it to 400°F (200°C). This high heat helps the chicken cook well and keeps it juicy. Now, chop and arrange your veggies. Slice the bell pepper and zucchini. Halve the cherry tomatoes and cut the broccoli into florets. Spread these colorful veggies on a large baking sheet. Make sure they are arranged nicely. Drizzle the remaining marinade over the vegetables and toss gently to coat each piece. It's time to bake! Push the veggies to the sides of the baking sheet. Place the marinated chicken in the center. Bake in your preheated oven for 25 to 30 minutes. While it cooks, the chicken will absorb great flavors from the veggies. Check for doneness by using a meat thermometer. The chicken should reach 165°F (75°C) to be safe to eat. Once cooked, take the pan out and let it rest for 5 minutes. This step keeps your chicken juicy and tasty. Marinating chicken is key to great flavor. I suggest marinating for at least 15 minutes. This time allows the chicken to soak up the lemon and garlic notes. For more flavor, you can marinate overnight in the fridge. A longer marination time helps the chicken become tender and juicy. You can also add fresh herbs like thyme or rosemary to mix things up. To achieve the perfect roast, start by preheating your oven to 400°F (200°C). This high heat creates a nice golden brown on the chicken. Using a meat thermometer is essential. Aim for an internal temperature of 165°F (75°C). This ensures your chicken is safe to eat and stays moist. Remember to let the chicken rest for five minutes after cooking. This helps the juices settle back into the meat. For side dishes, I love serving this with a simple green salad or rice. The lightness of the salad pairs well with the rich flavors of the chicken. You can also serve it with crusty bread to soak up the juices. As for sauces, a drizzle of extra lemon juice can brighten the dish. A garlic aioli is another great pairing for dipping. Check out the Full Recipe for more options! {{image_2}} You can swap out veggies based on what you have. Try seasonal options like asparagus in spring or root veggies in winter. These swaps add different flavors and textures. How to adjust cooking times: - Keep cooking times in mind. Softer vegetables, like zucchini, cook faster. - Harder vegetables, like carrots, need more time. - Check for tenderness about halfway through baking. Herbs and spices can change the taste a lot. Try adding thyme or rosemary for a fresh twist. A pinch of red pepper flakes can bring heat, too. Experimenting with marinades: - Use yogurt or mustard for a tangy kick. - Soy sauce and ginger can give an Asian flair. - Let your imagination run wild with flavors. For those who need a change, chicken isn't your only option. Try turkey or fish for a lighter meal. Vegetarian options: - Swap chicken with tofu or tempeh. - You can use chickpeas for protein. - Make sure to cook until golden for best taste. For the full recipe, check out the detailed steps above. To store leftovers, let the dish cool down first. Place the chicken and veggies in an airtight container. This method keeps them fresh for later meals. You can enjoy your One-Pan Lemon Garlic Chicken and Veggies for up to three days in the fridge. When reheating, use your oven or a microwave. If using the oven, set it to 350°F (175°C). Heat until warm, about 15 minutes. If using a microwave, cover the dish loosely and heat in one-minute intervals. Stir between each interval for even warming. You can freeze your cooked One-Pan Lemon Garlic Chicken and Veggies. To do this, let the food cool completely. Then, transfer it to a freezer-safe container. This dish can last up to two months in the freezer. When you're ready to eat, thaw it in the fridge overnight. After thawing, reheat in the oven or microwave. Make sure the chicken reaches 165°F (75°C) to ensure it's safe to eat. The shelf life of this dish varies based on storage. In the fridge, it lasts about three days. In the freezer, it can last up to two months. Always check for any signs of spoilage before eating. Enjoy your meals confidently, knowing they are stored properly! The total cooking time is about 45 minutes. Here is a quick breakdown: - Prep time: 15 minutes - Cook time: 25-30 minutes This recipe is simple. You can have a tasty meal ready in no time. Yes, you can prepare this dish ahead of time. Here are some meal prep tips: - Marinate the chicken and store it in the fridge for up to 24 hours. - Chop the veggies and keep them in a sealed container. - When you’re ready to cook, just combine everything and bake. This makes weeknight dinners easy and quick! I recommend these side dishes: - A fresh green salad with a light vinaigrette. - Rice or quinoa to soak up the juices. - Crusty bread for a nice crunch. These sides enhance the meal and add variety. To keep your chicken juicy, follow these tips: - Marinate the chicken for at least 15 minutes. This adds flavor and moisture. - Bake it at the correct temperature, around 400°F (200°C). - Use a meat thermometer. Cook until the internal temperature reaches 165°F (75°C). These steps help keep your chicken tender and delicious! For the full recipe, check out the details above. In this blog post, we explored the easy steps to make One-Pan Lemon Garlic Chicken and Veggies. We covered the main ingredients, key seasonings, and optional garnishes that enhance flavor. You learned how to prepare the chicken and vegetables for baking. Tips and tricks improved your cooking technique and meal presentation. Variations let you customize this dish to your taste. Cooking should be fun and tasty. Try new ingredients and enjoy your meals more!

- One-Pan Lemon Garlic Chicken and Veggies

Looking for a quick and delicious dinner? Try my One-Pan Lemon Garlic Chicken and Veggies Delight! This easy recipe features juicy chicken and vibrant vegetables all cooked together in one pan. The bright flavors of lemon and garlic will make your taste buds sing! Perfect for busy nights or novice cooks, this dish is a flavor-packed meal that saves you time on cleanup. Click through to explore the full recipe and elevate your dinner game!
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Ingredients
  

4 boneless, skinless chicken breasts

2 tablespoons olive oil

4 cloves garlic, minced

1 lemon, juiced and zested

1 teaspoon dried oregano

1 teaspoon paprika

Salt and pepper to taste

1 bell pepper (red or yellow), sliced

1 zucchini, sliced

1 cup cherry tomatoes, halved

1 cup broccoli florets

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a small bowl, combine the olive oil, minced garlic, lemon juice, lemon zest, dried oregano, paprika, salt, and pepper. Mix well to create a marinade.

      Place the chicken breasts in a large mixing bowl. Pour half of the marinade over the chicken and toss to coat evenly. Let it marinate for at least 15 minutes for optimal flavor.

        On a large, rimmed baking sheet, spread out the sliced bell pepper, zucchini, cherry tomatoes, and broccoli florets. Drizzle the remaining marinade over the vegetables and toss to coat.

          Push the vegetables to the sides of the baking sheet and place the marinated chicken breasts in the center.

            Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender. Ensure the internal temperature of the chicken reaches 165°F (75°C).

              Once cooked, remove the pan from the oven and let it rest for 5 minutes.

                Garnish with chopped fresh parsley before serving.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4 servings