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One Pan Lemon Herb Chicken with Spring Vegetables Recipe

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4.2 from 87 reviews

A simple and delicious one-pan meal featuring juicy lemon herb marinated chicken breasts roasted alongside spring vegetables like red potatoes, carrots, asparagus, and cherry tomatoes. This low-maintenance, healthy dish combines fresh herbs and citrus flavors for a vibrant, flavorful dinner perfect for any night of the week.

  • Total Time: 1 hour 20 minutes
  • Yield: 3-4 servings

Ingredients

For the Pan

  • 3-4 boneless, skinless chicken breasts
  • 1 pound red potatoes, diced into no larger than 1-inch pieces
  • 1 pound carrots, peeled (about 6-8 each)
  • 1 pound asparagus, woody ends removed (about 12 spears)
  • 2 cups cherry tomatoes
  • 1 lemon, thinly sliced
  • Fresh rosemary, parsley and ground black pepper for garnish
  • Extra olive oil for drizzling

For the Vinaigrette

  • ½ cup olive oil
  • ¼ cup lemon juice
  • 1 tsp lemon zest
  • 3 tablespoons white wine vinegar
  • 1 teaspoon dijon mustard
  • ½ teaspoon salt
  • Pinch of ground black pepper
  • 1 teaspoon fresh rosemary, minced
  • 1 teaspoon Herbs de Provence (with Lavender if available)

Instructions

  1. Make the vinaigrette: In a medium mixing bowl, whisk together the olive oil, lemon juice, lemon zest, white wine vinegar, dijon mustard, salt, black pepper, minced fresh rosemary, and Herbs de Provence until fully emulsified and combined.
  2. Marinate the chicken: Place the chicken breasts in a large ziplock bag or mixing bowl, pour the vinaigrette over them, seal, and refrigerate for at least 30 minutes to allow the flavors to penetrate the meat.
  3. Preheat the oven: Set your oven to 400˚F (200˚C) to prepare for roasting the chicken and vegetables.
  4. Prepare the pan with potatoes and carrots: Lightly oil or spray a large baking sheet. Spread the diced red potatoes and peeled carrots evenly across the pan. Drizzle with extra olive oil and season generously with salt and freshly ground black pepper. Arrange the marinated chicken breasts on top of the vegetables. Bake for 30 minutes.
  5. Add asparagus, tomatoes, and lemon: Remove the pan from the oven. Scatter the asparagus spears, cherry tomatoes, and lemon slices evenly around and on top of the chicken and root vegetables.
  6. Bake again: Return the pan to the oven and continue baking for another 13-15 minutes, or until the chicken reaches an internal temperature of 165˚F (74˚C) and the vegetables are tender.
  7. Optional broil for color: For a golden finish, broil the dish at 500˚F for 2-3 minutes, watching carefully to avoid burning, until the chicken has a nice golden crust.
  8. Garnish and serve: Sprinkle fresh rosemary, parsley, and additional ground black pepper over the entire dish. Serve immediately while hot and enjoy the fresh, bright flavors.

Notes

  • Marinating the chicken for longer (up to 2 hours) can enhance flavor and tenderness.
  • Cut vegetables into uniform sizes to ensure even cooking.
  • If preferred, use sweet potatoes or other root vegetables instead of red potatoes and carrots.
  • Use a meat thermometer to guarantee chicken is cooked safely to 165˚F.
  • Leftovers can be refrigerated and taste great reheated the next day.
  • For a gluten-free option, verify all store-bought ingredients like mustard and vinegar are gluten-free.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://recipesvibe.com/one-pan-lemon-herb-chicken-with-spring-vegetables-recipe/