One-Pan Lemon Herb Chicken and Veggies (Dirt Cheap & Delicious!)

Alright, my lazy chefs! Tonight, we’re keeping it ridiculously simple, budget-friendly, and oh-so-satisfying with a One-Pan Lemon Herb Chicken and Veggies. This is the kind of dinner where you can practically set it and forget it (almost!), and the cleanup is a breeze. Let’s get to it!

Yields: 2-3 servings Prep time: 5 minutes Cook time: 30-35 minutes

Ingredients (Keep it flexible! Use what you have!):

• Protein Powerhouse (Choose one or a mix):
  • 2-3 boneless, skinless chicken thighs (usually more affordable than breasts and stay juicy!)  
  • 1-2 boneless, skinless chicken breasts (slice them in half horizontally for faster cooking)
  • About 1 cup of canned chickpeas, rinsed and drained (vegetarian option!)
  • Firm tofu, pressed and cubed (another great veggie option!)
• Veggie Medley (About 2-3 cups total – use frozen to save time!):
  • 1 cup frozen broccoli florets
  • 1 cup frozen carrot coins or chopped carrots
  • 1 cup frozen baby potatoes (halved or quartered if large)
  • Other options: frozen green beans, bell peppers (chopped), onion wedges
• Flavor Boost:
  • 1 tablespoon olive oil (or any cooking oil you have)
  • Juice of ½ lemon (about 1-2 tablespoons)
  • 1 teaspoon dried Italian seasoning (or a mix of dried oregano, thyme, rosemary)
  • ½ teaspoon garlic powder (or 1-2 cloves minced garlic, if you’re feeling fancy)
  • Salt and pepper to taste
  • Optional: Red pepper flakes for a little kick
  • Optional Garnish: Fresh parsley or a lemon wedge (if you have it, no biggie if not!)

Equipment:

• Large baking sheet (the bigger, the better for even cooking!)
• Mixing bowl (optional, you can toss directly on the pan!)

Instructions (So easy, you can do it in your sleep!):

1. Preheat the Oven & Prep the Pan: Preheat your oven to 400°F (200°C). Line your baking sheet with parchment paper for even easier cleanup (optional, but highly recommended for lazy folks!).
2. Toss the Veggies: In a mixing bowl (or directly on the baking sheet), toss your chosen veggies with about ½ tablespoon of olive oil, salt, and pepper. Spread them out in a single layer on one side of the baking sheet.
3. Flavor the Protein:
   • Chicken/Tofu: In the same bowl (or a separate one), toss your chicken or tofu with the remaining ½ tablespoon of olive oil, lemon juice, Italian seasoning, garlic powder, salt, and pepper (and red pepper flakes, if using).
   • Chickpeas: If using chickpeas, toss them with a drizzle of olive oil, lemon juice, Italian seasoning, garlic powder, salt, and pepper.
   • Important: Make sure the protein is coated evenly with the seasonings.
4. Arrange on the Pan: Arrange your seasoned chicken or tofu (or chickpeas) on the other side of the baking sheet, making sure the veggies and protein aren’t too crowded. Overcrowding can lead to steaming instead of roasting.
5. Roast it Up!: Slide the baking sheet into the preheated oven and roast for:
   • Chicken Thighs: 25-30 minutes, or until the internal temperature reaches 165°F (74°C) and they are cooked through.
   • Chicken Breasts (halved): 20-25 minutes, or until cooked through.
   • Chickpeas: 20-25 minutes, or until slightly browned and heated through.
   • Tofu: 20-25 minutes, flipping halfway through, until golden brown and slightly crispy.  
   • Important: Cooking times may vary depending on the size and thickness of your protein and veggies. Keep an eye on them!
6. Check for Doneness: Use a meat thermometer to ensure chicken is cooked through. Veggies should be tender and slightly browned.
7. Lemon Love (Optional but Recommended): Once everything is cooked, you can squeeze a little extra lemon juice over the whole pan for a brighter flavor.
8. Serve & Enjoy (Without the Guilt!): Carefully remove the baking sheet from the oven. Garnish with fresh parsley or a lemon wedge if you’re feeling fancy (but seriously, don’t stress if you don’t have it). Serve immediately and bask in the glory of your effortless and delicious dinner!

Lazy Girl Notes & Swaps:

• No Lemon? A splash of vinegar (white or apple cider) can add a touch of brightness.
• Spice Rack Dive: Don’t have Italian seasoning? Use any combination of dried oregano, thyme, rosemary, paprika, or even just salt, pepper, and garlic powder.
• Veggie Variety: Feel free to swap in any frozen or fresh veggies you have on hand. Just keep in mind that denser veggies like potatoes and carrots might take a little longer to cook than softer ones like broccoli.
• Protein Power: Use whatever protein is on sale or in your freezer. Even a can of drained and rinsed white beans would work!
• Make it a Grain Bowl: Serve your roasted chicken and veggies over a bed of microwaveable rice or quinoa for a more complete meal.

See? Dinner doesn’t have to be a chore! This One-Pan Lemon Herb Chicken and Veggies is proof that you can have a healthy, flavorful, and affordable meal on the table with minimal effort. Now go put on your comfy clothes and enjoy your well-deserved lazy girl dinner! 😉