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Easy One-Pan Crispy Lemon Herb Chicken Breast Recipe with Vegetables for Perfect Meals

one-pan crispy lemon herb chicken breast - featured image
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A quick and easy one-pan recipe featuring crispy lemon herb chicken breasts roasted with tender vegetables, perfect for weeknight dinners.

Ingredients

Scale
  • 4 boneless, skin-on chicken breasts
  • 1 large lemon, zested and juiced
  • 2 tablespoons fresh thyme leaves, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • 3 cloves garlic, minced
  • 3 tablespoons extra virgin olive oil
  • 1 cup baby carrots, halved lengthwise
  • 1 cup small red potatoes, quartered
  • 1 cup green beans, trimmed
  • 1 red bell pepper, sliced
  • Salt and freshly ground black pepper to taste
  • Optional: pinch of crushed red pepper flakes

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper.
  3. In a small bowl, combine olive oil, lemon zest, lemon juice, minced garlic, thyme, rosemary, and red pepper flakes if using. Stir well.
  4. Rub the lemon herb mixture all over the chicken breasts, including under the skin where possible. Let rest for 10 minutes at room temperature (or up to 30 minutes if time allows).
  5. Toss baby carrots, red potatoes, green beans, and bell pepper slices with a drizzle of olive oil, salt, and pepper.
  6. Heat a large oven-safe skillet over medium-high heat. Place chicken breasts skin-side down and cook without moving for 5-7 minutes until skin is golden brown and releases easily.
  7. Flip the chicken breasts and arrange the seasoned vegetables snugly around the chicken in the skillet.
  8. Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender and caramelized.
  9. Remove skillet from oven and let chicken rest for 5 minutes before serving.
  10. Serve chicken with roasted vegetables and spoon any pan juices over the top.

Notes

Pat chicken skin dry thoroughly for best crispiness. Avoid overcrowding the pan when searing. If skillet is not oven-safe, transfer chicken and vegetables to a baking dish after searing. Rest chicken after cooking to retain juices. Vegetables can be swapped seasonally. For dairy-free, omit cheese additions. Reheat leftovers gently in a skillet to maintain crisp skin.

Nutrition

Keywords: one-pan, chicken breast, lemon herb, crispy chicken, roasted vegetables, easy dinner, weeknight meal, healthy, gluten-free, low-carb

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