One-Pan Lemon Herb Chicken & Vegetables

Name: One-Pan Lemon Herb Chicken & Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3–4 servings
Ingredients: 2–3 boneless, skinless chicken breasts (or thighs); 2 cups baby potatoes, halved; 1–2 cups carrots, sliced; 1 cup green beans or broccoli; 2–3 tbsp olive oil; 1 lemon (zest + juice); 2 cloves garlic, minced; 1 tsp dried rosemary or Italian seasoning; Salt and pepper to taste

Chicken, baby potatoes, carrots and green beans roasted on one sheet pan with lemon, garlic and herbs — a simple, protein-rich dinner with easy cleanup.

3–4 servings
Prep 15 min
Cook 30 min
Ready in 45 min
About 27 g protein

Herb-roasted chicken thighs on a platter with baby potatoes, carrots, red onion and a lemon wedge

This is the kind of meal that supports strength and energy without requiring a lot of time or cleanup — perfect for the new year.

Why This Recipe Works

Protein supports muscle strength and recovery
Healthy fats help with brain and joint health
Colorful vegetables provide nutrients that support energy and immunity
Simple flavors, easy to digest, and great for leftovers

Serving Tip

Serve with a simple side salad or enjoy just as it is. Leftovers reheat well and make a great next-day lunch.

— Kristen

Ingredients

Nutrition per serving

Calories: 290
Protein: 27 g

Serving: 1/4 of the recipe. Estimated from USDA values for the ingredients listed, so your numbers will vary with the brands you use.

Instructions

Preheat oven to 400°F.
Place chicken and vegetables on a sheet pan.
Drizzle with olive oil, lemon juice, and zest.
Sprinkle with garlic, herbs, salt, and pepper.
Toss gently so everything is coated.
Bake for 25–30 minutes, stirring once, until chicken is cooked through and vegetables are tender.
Optional: Finish with a squeeze of fresh lemon or a sprinkle of parsley.