Everyone is posting their one pan dinners, so why not post the one we make all the time? One pan lemon herbed chicken and veggies is our go to meal!
These one pan recipes are all over the blogosphere lately and I’ll be honest, we make a whole heck of a lot of one pan meals but this one always ends up being our favorite.
What Vegetables are Best for Roasting?
Root vegetables — like potatoes, parsnips, sweet potatoes, and carrots — are old standbys when it comes to roasting, of course, but take a look through your crisper drawer and you’ll find all sorts of roasting candidates — from crucifers like broccoli and brussels sprouts to surprises like zucchini, onions, bell peppers, and cabbage.
Even tomatoes can be roasted.
Look at that dressing!!! Doesn’t it look fantastic?! I love fresh food. I just love it. And our bodies love it. The more we’ve focused on veggies for our meals that more we’ve craved them. IT’S TRUE! I know you’ve heard that before but processed foods really do lose their appeal.
I must make a quick note before I forget. Do you see those red onions? You can chop onions, red onions or even throw in shallots, but in this case we’ve used frozen, sliced red onions. Whenever I chop or slice onions I do an extra and throw it into the freezer in a plastic bag. Whenever I need onions I just pull them out. They work just as good as fresh. #winning
Our favorite part about one pan meals is that it’s the best way to clean out the pantry, fridge and even freezer. In this recipe we’ve used the last breast of chicken, a remaining sweet potato as well as russet potato, plus some frozen butternut squash, brussels sprouts and broccletts because I don’t know about you, but I always see the beautiful produce at Costco and forget that our small family just cannot eat a whole bag of brussels or broccoli!
A simple dressing can be whisked up by combining olive oil, lemon juice and a touch of salt and pepper. We love to stir in fresh parmesan cheese and Italian seasoning but you can do whatever you are in the mood for, lemon pepper, Greek seasoning and so on. Heck, we often do just salt and pepper.
Now toss it all together on a pan and bake it for about 40 minutes and enjoy! This is often my lunch the next day as well. A win again if you ask me.
- Oven Roasted Potatoes, Green Beans & Carrots
- Orange Glazed Carrots
- Roasted Vegetables
- Grilled Vegetables
- Roasted Root Veggies
- Pesto Veggie Foil Packets
- Sheet Pan Kielbasa
- Roasted Veggies
- All SIDE DISHES here!
One Pan Lemon Herbed Chicken and Veggies
One Pan Lemon Herbed Chicken and Veggies
- 1 Boneless Skinless Breast of Chicken, cubed
- 1 Sweet Potato, chopped
- 1 Russet Potato Chopped
- 2 Cups Butternut Squash, chopped
- 2 Cups Chopped Broccoletts
- 1/3 Cup Olive Oil
- 1 Lemon, zested and juiced
- 1/4 Cup Fresh Grated Parmesan, plus an extra tablespoon for garnish
- 1 Teaspoon Salt
- Dash of Pepper
- 1 Tablespoon Italian Seasoning
- Parsley for garnish
- Preheat the oven to 400 degrees.
- Prepare the meat and veggies on a cookie sheet.
- Leave the broccolett out for now.
- In a glass measuring cup, whisk together the dressing and pour over the mixture.
- Toss everything together until evenly coated.
- Bake for 20 minutes and then stir in the broccolett.
- Bake an additional 20-30 minutes or until tender and remove from the oven.
- Sprinkle with additional cheese and parsley and serve.
Root Vegetable Bake
A simple dish that can be served as a side or main dish.
I want to try this but I’m concerned about the cooking time of 40 to 50 minutes ate 400 degrees for cut up boneless chicken breast. What keeps it from drying out? That’s more that he usual time I cook whole bone in chicken thighs!
Hi Anita! You will definitely want to keep your eye on it. The chicken will definitely be done. It’s getting the potatoes and squash roasted that takes all the time. If you’re worried about the chicken being dry, you can leave the chicken out and add it when you add the broccoli. Just be sure to check the that the chicken is done before you dig in.
Quarantined and looking for yummy, simple meals…. this is perfect! Can’t wait to throw this together tomorrow night
Let us know what you think!!
This was yummy yummy!! Lemon pepper makes it flavorful as well. I just added the frozen veggies first then fresh a little later.
Yay!! I love the lemon pepper in it. So many recipes are just olive oil and salt, which is great for roasted veggies but add in meat and it seems like it needs something more. xoxo!!
So what’s been your experience with the different times with frozen veggies and fresh? Put frozen ones in first then add fresh veggies later?
It depends on the veggies. Most do quite well all together unless you’re doing broccoli or asparagus, or really anything tender like that. Those I added after the frozen has baked for about 10- 20 minutes depending on how big the veggies are
Yes! Basically anytime I see “on pan/pot” I know that I need to try it. Less dishes, good food, happier family. Mainly because I’m not spending forever on dishes . Haha!
Right?! Haha, thanks for commenting!