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One-Pot Lemon Garlic Chicken and Vegetable Delight
Have you ever wanted a meal that combines simplicity, flavor, and convenience all in one pot? This One-Pot Lemon Garlic Chicken and Veggies is just that. With bright lemon and aromatic garlic, it’s a dish that brings sunshine to your table, no matter the season. It’s the perfect recipe for those busy weekdays when you want something quick but don’t want to compromise on taste.
Discover another one-pan chicken recipe with herbs.
This dish is a flavor explosion with tender chicken, vibrant veggies, and a tangy lemon sauce that will leave your taste buds dancing. Plus, cleanup is a breeze since everything cooks in one pot. Whether you’re feeding a family or just cooking for yourself, this recipe is bound to impress.
Switch it up with pulled pork tacos for your next dinner.
Easy One-Pot Lemon Garlic Chicken and Veggies
One-Pot Lemon Garlic Chicken and Vegetable Delight
Course: Dinner Prep, One-Pot/One-Pan MealsCuisine: MediterraneanDifficulty: Easy4
servings10
minutes30
minutes350
kcalThis One-Pot Lemon Garlic Chicken and Veggies is a hearty and satisfying meal featuring juicy chicken thighs, seasonal vegetables, and a zesty lemon-garlic sauce. It’s refreshing, savory, and perfect for any night of the week.
Ingredients
4 chicken thighs, bone-in and skin-on
2 tablespoons olive oil
4 cloves garlic, minced
1 lemon, juiced and zested
1 teaspoon dried oregano
Salt and pepper to taste
2 cups mixed vegetables (e.g., bell peppers, carrots, zucchini)
1 cup chicken broth
Fresh parsley, chopped for garnish
Directions
- Heat the olive oil in a large pot over medium heat. Season the chicken thighs with salt, pepper, and oregano.
- Add the chicken thighs to the pot, skin-side down, and cook until browned, about 5-7 minutes. Flip and brown the other side for an additional 5 minutes.
- Add minced garlic, lemon juice, and lemon zest to the pot, stirring to combine.
- Add the mixed vegetables and chicken broth. Bring to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
- Serve hot, garnished with freshly chopped parsley.
Key Prep Tips
- Use Bone-In Chicken: For more flavor and juiciness, opt for bone-in chicken thighs or drumsticks. Boneless works too for quicker cooking.
- Season Generously: Rub the chicken with a mix of garlic, lemon zest, salt, pepper, and dried herbs (thyme, oregano, or rosemary) before cooking.
- Cook in Stages: Sear the chicken first to lock in the flavor, then cook the vegetables in the same pot to absorb the delicious drippings.
- Balance the Flavors: Add fresh lemon juice towards the end of cooking to retain its bright, tangy flavor.
Suggested Variations
- Vegetable Options: Use seasonal veggies like zucchini, asparagus, or bell peppers in addition to potatoes and carrots.
- Low-Carb Option: Replace potatoes with cauliflower florets or omit altogether for a lighter dish.
- Spice It Up: Add red pepper flakes or smoked paprika for a hint of spice.
- Extra Herbs: Garnish with fresh parsley or dill for a fragrant finish.
Serving Suggestions
- As a Complete Meal: Serve straight from the pot with crusty bread or a side salad for a well-rounded dinner.
- For Meal Prep: Divide into containers for easy lunches or dinners throughout the week.
- Beverages: Pair with a crisp white wine like Sauvignon Blanc or a chilled sparkling water with lemon.
- Presentation: Serve in a large dish with the chicken on top of the roasted vegetables, garnished with lemon slices and fresh herbs for a rustic, inviting look.