Easy chicken dinners
Chicken Breast Recipes: Easy One-Pan Garlic Chicken and Vegetables
Turn chicken breasts and whatever vegetables need using into a juicy one-pan garlic dinner with flexible seasoning and almost no cleanup.
- TIME
- 36 min
- SERVES
- 4
Chicken breast recipes are most useful when they adapt to the vegetables already waiting in your fridge. This one-pan version keeps the chicken juicy while turning a mixed handful of broccoli, peppers, carrots, or zucchini into a complete dinner.
Make it fit your fridge
Use about four cups of vegetables in total. Dense vegetables need smaller pieces; tender vegetables can stay chunky. If your chicken breasts are very thick, slice them horizontally into thinner cutlets so they cook evenly without leaving the vegetables in the oven too long.
No oregano? Use thyme, curry powder, za’atar, Cajun seasoning, or a spoonful of pesto. The structure is the useful part: hot pan, evenly sized vegetables, seasoned chicken, then a bright finish.
Food-safety note
Use a thermometer rather than color to judge chicken. It should reach 165°F / 74°C in the thickest part. If raw chicken has been left warm for too long or its storage history is uncertain, do not try to rescue it with cooking.
From fridge to table
How to make it
- 01
Heat the oven to 425°F / 220°C. Put a large rimmed sheet pan in the oven while it heats.
- 02
Toss the vegetables with 1 1/2 tablespoons oil, half the salt, and black pepper. Spread them on the hot pan and roast for 8 minutes.
- 03
Pat the chicken dry. Mix the remaining oil with the garlic, oregano, paprika, remaining salt, and lemon juice, then rub it over both sides of the chicken.
- 04
Move the vegetables aside and add the chicken in a single layer. Roast for 14 to 18 minutes, depending on thickness.
- 05
Check the thickest part with a food thermometer; the chicken is ready at 165°F / 74°C. Rest for 5 minutes before slicing.
- 06
Toss the vegetables through the garlicky pan juices and serve with lemon wedges.
