This delicious, easy, and nutritious one pan lemon chicken is a perfect weeknight recipe sure to please even the pickiest of eaters. Or, serve it up at your next dinner party, it’s quite a crowd pleaser.
zester or grater
9×12 baking dish
organic boneless skinless chicken breasts
freshly squeezed lemon juice
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
red skin potatoes
**grab the recipe card at the bottom of this page for all measurements
Before you prepare the sauce, preheat your oven to 400
Heat up your olive oil in a small saucepan over medium-low heat. Add the garlic to the pan and allow to cook for one minute, making sure the garlic does not turn brown.
Once the garlic is cooked, take pan off the heat to add your dry white wine, lemon zest, lemon juice, oregano, thyme, and salt. Mix ingredients together and set aside.
Once your sauce is ready, go ahead and grab the chicken breasts. Take a brush or a spoon and coat the top of the chicken with olive oil, then sprinkle with salt and pepper. Place the chicken in the pan.
Then, grab your whole lemon and cut it into 8 wedges, tucking them among the chicken.
Next, you will add your asparagus and potatoes to the pan. Place them around the chicken evenly.
Once all of the ingredients are in the pan, pour the sauce over the dish evenly.
Bake for 25-30 minutes, depending on the size of the chicken breasts, until the chicken has an internal temperature of 165 degrees. Take the pan out of the oven and cover the top tightly with aluminum foil. Allow to rest for 10 minutes.
Sprinkle a little salt over the dish and serve hot with pan juices.
Want to make this ahead of time? Easy! You can make the sauce first and then add all ingredients to a baking pan. Cover this dish and store in the refrigerator for up to 24 hours.
Want some nutritional info? Check out the health score for this recipe at Whisk.com . (Hint.. This recipe got a 9.3/10!!)
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