Simple and Delicious: One-Pan Lemon Herb Chicken and Veggie Bake

Looking for a quick and tasty weeknight meal? This one-pan lemon herb chicken and veggie bake is the answer. Not only is it easy to make, it’s also a great way to get your daily dose of veggies. The juicy chicken, tangy lemon, and savory herbs combine to create a burst of flavor that everyone in the family will love.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 zucchinis, chopped
• 2 yellow squash, chopped
• 1 red onion, chopped
• 1 lemon, sliced
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons fresh thyme
• 2 tablespoons fresh rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions:

1. Preheat your oven to 375 degrees F (190 degrees C).
2. Arrange the chicken breasts, zucchini, yellow squash, and red onion in a large roasting pan.
3. Drizzle the olive oil over the top, and toss to coat everything evenly.
4. Add the garlic, fresh thyme, fresh rosemary, salt, and black pepper to the pan, and toss once again.
5. Squeeze the juice from 1/2 of the lemon over the top of everything, and then add the lemon slices to the pan.
6. Bake for 30 to 35 minutes, until the chicken is cooked through and the veggies are tender.
7. Serve hot, with the remaining lemon slices on the side.

Outro:

There you have it – a simple and delicious one-pan lemon herb chicken and veggie bake. With minimal prep and clean up required, this meal is perfect for any night of the week. Enjoy!