Wow you guys. I can’t even. As amazing as Seattle is, the Pacific Northwest is a DOOZY in the spring. Apparently we have all the pollen. Literally all the pollen. I’m barely functioning, because it turns out I’m allergic to EVERYTHING in nature and my daily routine of Zertec and Flonase wasn’t even close to cutting it starting this week. Horrendous allergies. So for a little bit here, all meals in my kitchen will be ridiculously easy. Seriously, ridiculously, easy. Because, as I said, I can’t even. SO let’s talk about this One Pan Lemon Herb Chicken with spring vegetables!
Oh yes friends. One pan. Not even a stove top pan. A sheet pan. Because I need life to be that easy right now. Lemme break it down for you.
I’m so not kidding. I love this One Pan Lemon Herb Chicken recipe. I was a little wary at first when I started trying out sheet pan meals with chicken since poultry has to be cooked all the way through and what happens if the veggies are done early?? No worries guys. It all works out fine, chicken cooks through and veggies are done at the same time.
The marinade for this easy peezy dish is a light, slightly tangy lemon and herb vinaigrette. Pour on top of the chicken in a plastic bag and chill for a couple hours (if you’re short on time a half an hour will suffice, I just left it for longer since I ran to the store to get flowers to plant…of ALL the things I should be doing during the spring). I love this vinaigrette. I added some Herbs de Provence with Lavender to really spring time it up. If you don’t have any of this snazzy stuff in your pantry, some oregano and thyme would do just fine.
Also, I guess I’ll only be enjoying Spring through the actual food it produces. So I added asparagus and vine ripened cherry tomatoes to the basic potatoes and carrots stand by AKA One Pan Lemon Herb Chicken with spring vegetables.
So easy and delicious, and if you’re in need of a simple, low maintenance meal this time of year, give this recipe a go! If you’re having friends over, just add a couple more chicken breasts and this is the perfect dinner party dish 🙂Print
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
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 1 tsp lemon zest
- 3 tablespoons white wine vinegar
- 1 teaspoon dijon mustard
- 1/2 teaspoon salt
- Pinch of ground black pepper
- 1 teaspoon fresh rosemary, minced
- 1 teaspoon Herbs de Provence (with Lavender if available)
- Make the vinaigrette: In a medium mixing bowl, whisk together all ingredients until thoroughly combined.
- In a large ziploc bag or mixing bowl, marinate the chicken in the vinaigrette in the refridgerator for at least 30 minutes.
- Preheat the oven to 400˚F. Drain the chicken.
- Lightly oil or spray a baking sheet pan. Cover the pan with the potatoes and carrots. Lightly drizzle with olive oil and season with a large pinch of salt and pepper to taste. Place chicken breasts on top and bake for 30 minutes.
- Remove the pan from the oven and add the asparagus, tomatoes, and lemon slices.
- Return to the oven and bake for another 13-15 minutes, until chicken is cooked through to 165˚F and vegetables are tender.
- If desired, you can additionally broil at 500˚F for 2-3 minutes, until chicken is nice and golden.
- Garnish with fresh rosemary, parsley and ground black pepper. Serve immediately.