Lemon Herb Chicken Veggie Bake - Bright, Easy, One-Pan Dinner

Ingredients

• 1.5–2 pounds boneless, skinless chicken thighs or breasts (thighs stay juicier)
• 1 pound baby potatoes, halved (Yukon gold or red)
• 2 cups broccoli florets
• 2 cups zucchini, sliced into half-moons
• 1 red bell pepper, sliced
• 1 small red onion, wedges
• 3 tablespoons olive oil
• Zest and juice of 1 large lemon
• 4 garlic cloves, minced
• 1 teaspoon Dijon mustard
• 2 teaspoons dried Italian seasoning (or a mix of dried oregano, thyme, basil)
• 1 teaspoon dried rosemary (or 1 tablespoon fresh, chopped)
• 1/2 teaspoon paprika
• Salt and black pepper
• Optional: 1/4 cup fresh parsley, chopped; 2 tablespoons grated Parmesan; red pepper flakes

Instructions

1. 1

   Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment or lightly oil it.

2. 2

   Make the marinade: In a bowl, whisk olive oil, lemon zest and juice, garlic, Dijon, Italian seasoning, rosemary, paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper.

3. 3

   Season the chicken: Pat dry and toss half the marinade with the chicken. Let it sit while you prep the veggies (5–10 minutes).

4. 4

   Toss the veggies: In a large bowl, combine potatoes, broccoli, zucchini, bell pepper, and red onion with the remaining marinade. Add a pinch more salt if needed.

5. 5

   Arrange on the pan: Spread veggies in an even layer. Nestle chicken pieces on top, spacing them slightly so they roast, not steam.

6. 6

   Roast: Bake for 25–30 minutes, flipping the veggies once halfway, until the chicken reaches 165°F (74°C) and potatoes are fork-tender. For extra color, broil 1–2 minutes at the end.

7. 7

   Finish and serve: Sprinkle with parsley and Parmesan. Add a pinch of red pepper flakes for heat. Taste and adjust salt and lemon to your liking.