Loaded One-Pan Garlic Herb Chicken and Veggie Feast
A hearty, wholesome one-pan meal featuring juicy garlic-herb chicken breasts, roasted baby potatoes, tender carrots, bell peppers, zucchini, and cherry tomatoes — all tossed in a fragrant blend of olive oil, garlic, lemon, and herbs. It’s balanced, Mediterranean-friendly, and bursting with color and flavor!
Prep time: 15 minutes
Cook time: 35–40 minutes
Total time: 50–55 minutes
Serves: 3–4
Ingredients
For the Chicken:
2 large chicken breasts (or 3 smaller ones), cut in half lengthwise
2 tbsp olive oil
3 cloves garlic, minced
1 tsp dried oregano
1 tsp dried thyme
1 tsp paprika
½ tsp salt
½ tsp black pepper
Juice of ½ lemon
For the Veggies:
2 cups baby potatoes, halved
1 medium zucchini, sliced into half-moons
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup cherry tomatoes
1 medium carrot, sliced
2 tbsp olive oil
1 tsp garlic powder
1 tsp Italian seasoning (or mix of oregano, thyme, basil)
Salt and pepper to taste
For Garnish:
Fresh parsley, chopped
Extra lemon wedges
Crumbled feta or grated parmesan
Instructions
Preheat oven:
Preheat your oven to 400°F (200°C).
Prepare the marinade:
In a bowl, combine olive oil, minced garlic, oregano, thyme, paprika, salt, pepper, and lemon juice. Add the chicken and toss to coat evenly. Let it marinate for at least 10–15 minutes (or up to 2 hours if you have time).
Prepare the veggies:
In a large bowl, combine baby potatoes, zucchini, bell peppers, carrots, and cherry tomatoes. Drizzle with olive oil, then sprinkle with garlic powder, Italian seasoning, salt, and pepper. Toss well to coat.
Assemble the pan:
Spread the seasoned veggies evenly on a large sheet pan or baking dish. Nestle the marinated chicken pieces between the veggies.
Roast:
Bake for 35–40 minutes, flipping the chicken halfway through, until:
Chicken is golden and cooked through (internal temp: 165°F / 74°C).
Potatoes are tender and veggies are lightly charred at the edges.
Finish & garnish:
Squeeze fresh lemon juice on top, sprinkle chopped parsley, and add crumbled feta or parmesan if desired.
Notes & Tips
For extra crispiness, broil for the last 3–4 minutes.
Substitute chicken with boneless thighs for more juiciness.
Add a handful of olives or artichoke hearts for a Mediterranean twist.
Pairs perfectly with hummus, Greek yogurt dip, or a side of brown rice/quinoa.
Frequently Asked Questions
Q: Can I meal prep this dish?
Yes! It reheats beautifully. Store in airtight containers for up to 4 days.
Q: Can I make it dairy-free?
Absolutely. Skip the feta or use a dairy-free alternative.
Q: Can I cook it on the stove instead of baking?
Yes — pan-sear chicken first, remove it, then sauté veggies until tender. Combine everything for 5 more minutes before serving.
Nutritional Information
Calories: 420 kcal
Protein: 38g
Carbohydrates: 28g
Fat: 18g
Fiber: 5g
Sugar: 6g
Sodium: 510mg