Simple. Zesty. Clean-up friendly.
Looking for a quick, healthy dinner that won’t leave a sink full of dishes? Meet your new weeknight go-to: One-Pan Lemon Chicken.
It’s bright, flavorful, high in protein—and made entirely in one pan. Perfect for busy nights, easy meal prep, or when you want something nourishing without the fuss.
For the chicken:
4 boneless, skinless chicken thighs or breasts
2 tbsp olive oil
2 garlic cloves, minced
Juice of 1 lemon + ½ tsp zest
1 tsp dried oregano
½ tsp paprika
Salt and pepper to taste
Optional veggies:
1 cup baby potatoes, halved
1 zucchini, sliced
1 red capsicum, chopped
½ red onion, sliced
Extra olive oil, salt and pepper
Preheat oven to 200°C (400°F).
In a small bowl, mix olive oil, lemon juice, zest, garlic, oregano, paprika, salt and pepper.
Place chicken in a bowl or zip-lock bag, pour marinade over it, and toss to coat. Let sit while prepping veggies (or marinate up to 4 hours).
Spread veggies on a large baking tray or oven-safe dish. Drizzle with olive oil, season, and toss.
Nestle marinated chicken pieces among the veggies.
Bake for 25–30 minutes, or until chicken is cooked through (internal temp 75°C/165°F) and veggies are golden.
Garnish with fresh parsley and lemon slices if desired.
Use chicken thighs for juicier results, or breasts for a leaner option.
Swap in other veggies like broccoli, carrots, or green beans.
For extra crisp, place under the grill (broiler) for 2–3 minutes at the end.
Serve with brown rice, quinoa, or salad for a balanced meal.
High in protein
Packed with flavor and nutrients
Low on dishes
Great for meal prep (keeps well for 3–4 days)
A scoop of quinoa or couscous
A dollop of Greek yogurt
A side of leafy greens with olive oil and vinegar
This One-Pan Lemon Chicken is more than just a recipe—it’s a simple, nutritious way to fuel your body without the hassle. Packed with lean protein and fiber-rich veggies, it’s the perfect fit for a balanced lifestyle.
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