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- 4 boneless, skinless chicken thighs - 2 lemons (zested and juiced) - 4 cloves of garlic, minced - 1 tablespoon dried oregano - 1 teaspoon smoked paprika - 2 tablespoons olive oil - Salt and pepper to taste - 1 cup cherry tomatoes, halved - 1 red bell pepper, sliced - 1 zucchini, sliced - 1 cup green beans, trimmed

One-Pan Lemon Garlic Chicken and Veggies

Looking for a quick and flavorful dinner idea? Try this Zesty One-Pan Lemon Garlic Chicken & Veggies! This easy recipe is perfect for busy weeknights and requires minimal cleanup. Marinated chicken thighs are baked alongside vibrant vegetables like cherry tomatoes, bell peppers, zucchini, and green beans, creating a delicious and nutritious meal. With fresh ingredients and a burst of zesty flavor, it's a satisfying option that everyone will love!
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Ingredients
  

4 boneless, skinless chicken thighs

1 lemon (zested and juiced)

4 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon smoked paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

3 tablespoons olive oil, divided

1 cup cherry tomatoes, halved

1 medium red bell pepper, chopped

1 medium zucchini, sliced

1 cup green beans, trimmed

Fresh parsley, chopped (for garnish)

Instructions
 

Marinate the Chicken: In a large bowl, combine the lemon juice, lemon zest, minced garlic, oregano, smoked paprika, salt, pepper, and 2 tablespoons of olive oil. Add the chicken thighs and toss to coat. Let them marinate for at least 30 minutes at room temperature (or in the fridge for a few hours for more flavor).

    Preheat the Oven: Preheat your oven to 400°F (200°C).

      Prepare the Veggies: While the chicken is marinating, prepare the vegetables. In a separate bowl, toss the cherry tomatoes, red bell pepper, zucchini, and green beans with the remaining tablespoon of olive oil, a pinch of salt, and black pepper.

        Arrange in the Pan: On a large baking sheet or oven-safe skillet, arrange the marinated chicken thighs in the center. Distribute the prepared vegetables around the chicken in an even layer.

          Bake: Transfer the pan to the preheated oven and bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and slightly caramelized.

            Garnish and Serve: Remove the pan from the oven and let it rest for a few minutes. Garnish with freshly chopped parsley before serving. This dish is delightful on its own or served with rice or quinoa!

              Prep Time: 10 minutes | Total Time: 1 hour | Servings: 4