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An overhead view of a delicious Skillet Chicken With Vegetables dish, featuring chicken pieces, broccoli, zucchini, bell peppers, sweet potatoes, and onions, garnished with herbs.
Daniel

One-Pan Lemon Herb Skillet Chicken with Roasted Vegetables

This vibrant one-pan meal features tender, pan-seared chicken thighs infused with lemon and herbs, cooked alongside a colorful medley of perfectly roasted seasonal vegetables. A healthy and delicious dinner solution with minimal cleanup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 4 boneless, skinless chicken thighs patted dry
  • 1 tbsp olive oil for searing
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1 tbsp fresh lemon juice
For the Vegetables
  • 1 tbsp olive oil
  • 1 red bell pepper cored, seeded, and cut into 1-inch pieces
  • 1 green bell pepper cored, seeded, and cut into 1-inch pieces
  • 1 zucchini quartered lengthwise and sliced into 1/2-inch thick pieces
  • 1 cup cherry tomatoes halved
  • 1/2 red onion cut into 1/2-inch wedges
  • 2 cloves garlic minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh parsley chopped, for garnish (optional)

Equipment

  • Large Cast Iron Skillet (or oven-safe skillet)
  • Mixing Bowl
  • Tongs
  • Cutting board
  • Sharp knife

Method
 

Prepare the Chicken
  1. Preheat your oven to 400°F (200°C). In a medium bowl, combine the boneless, skinless chicken thighs with 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp dried oregano, 1/2 tsp garlic powder, and 1 tbsp fresh lemon juice. Toss to coat the chicken evenly.
Sear the Chicken
  1. Heat 1 tbsp olive oil in a large oven-safe skillet (preferably cast iron) over medium-high heat. Once hot, add the seasoned chicken thighs and sear for 3-4 minutes per side until golden brown. The chicken does not need to be cooked through at this point. Remove chicken from the skillet and set aside on a plate.
Prepare and Sauté Vegetables
  1. Add 1 tbsp olive oil to the same skillet. Add the red bell pepper, green bell pepper, zucchini, red onion, and 1/2 tsp salt, 1/4 tsp black pepper. Sauté for 5-7 minutes over medium heat, stirring occasionally, until the vegetables start to soften slightly.
  2. Stir in the minced garlic and halved cherry tomatoes. Cook for another 2 minutes until fragrant.
Combine and Bake
  1. Nest the seared chicken thighs among the vegetables in the skillet.
  2. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the vegetables are tender-crisp.
Serve
  1. Carefully remove the skillet from the oven. Garnish with fresh chopped parsley, if desired. Serve immediately.

Notes

This recipe is highly customizable! Feel free to swap out vegetables based on what's in season or what you have on hand. Broccoli florets, asparagus, or mushrooms also work wonderfully. Ensure your skillet is oven-safe for this recipe.