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One Pan Lemon Herbed Chicken and Veggies

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!

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! ohsweetbasil.com gluten-free

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.

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! ohsweetbasil.com gluten-free

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.

Freezing Onions

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

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! ohsweetbasil.com gluten-free

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.

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! ohsweetbasil.com gluten-free

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.

One Pan Lemon Herbed Chicken and Veggies

Everyone is posting their one pan dinners, so why not post the one we make all the time? One pan herbed chicken and veggies is our go to meal! ohsweetbasil.com

One Pan Lemon Herbed Chicken and Veggies

0 from 0 votes
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6
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!

Ingredients

  • 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

Instructions

  • 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.

Notes

Try substituting your favorite ingredients from different meats to veggies!
Nutrition Facts
One Pan Lemon Herbed Chicken and Veggies
Amount Per Serving (1 g)
Calories 230 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 3g19%
Polyunsaturated Fat 12g
Cholesterol 17mg6%
Sodium 197mg9%
Carbohydrates 19g6%
Fiber 4g17%
Sugar 3g3%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.
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! ohsweetbasil.com gluten-free
 

Root Vegetable Bake

A simple dish that can be served as a side or main dish.

root vegetable bake ohsweetbasil.com

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About the authors

Cheney Family

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

Leave a comment

6 comments

  • This was yummy yummy!! Lemon pepper makes it flavorful as well. I just added the frozen veggies first then fresh a little later.

    • Reply
    • 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!!

      • Reply
  • 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?

    • Reply
    • 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

      • Reply
  • 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!

    • Reply
    • Right?! Haha, thanks for commenting!

      • Reply

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