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One-Pot Lemon Herb Chicken with Roasted Cherry Tomatoes, Zucchini, and Onions Recipe

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4.1 from 5 reviews

  • Author: Sara
  • Total Time: 1 hour 35 minutes
  • Yield: 2 servings
  • Diet: Low Fat

Description

This One-Pot Chicken & Vegetables recipe is a flavorful and easy-to-make meal perfect for weeknight dinners. Tender chicken breasts or thighs are marinated in a bright lemon-garlic mixture, then baked alongside fresh cherry tomatoes, zucchini, and onions in a single oven-safe pot. The dish finishes with a delicious reduced sauce, garnished with fresh parsley for a vibrant, nutritious plate loaded with wholesome ingredients and simple prep.

Ingredients

Chicken

  • 1 to 1.5 pounds chicken breasts, thighs, or other cuts

Vegetables

  • 1 cup cherry or grape tomatoes, halved
  • 1 small zucchini, unpeeled, sliced into coins
  • 1 small or 1/2 large onion, sliced
  • 2 tablespoons chopped fresh parsley

Marinade & Seasoning

  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 5 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground thyme
  • 1/2 teaspoon table salt
  • 1/2 teaspoon ground black pepper

Instructions

  1. Prep Chicken: Pat the chicken dry with paper towels to prevent diluting the marinade. Optionally, pierce the chicken on all sides with a fork to help the marinade soak in more deeply. Place the chicken in a sealable bag or shallow dish to prepare for marinating.
  2. Marinate Chicken: Stir together the olive oil, lemon juice, minced garlic, dried oregano, ground thyme, salt, and black pepper to make the marinade. Pour this mixture over the chicken in the bag or dish, ensuring all pieces are well coated. Seal the bag, removing excess air, or cover the dish tightly, then refrigerate to marinate for a minimum of 30 minutes and up to 24 hours.
  3. Bake Chicken: Preheat your oven to 400°F (200°C). Add the halved cherry tomatoes, sliced zucchini, and onions to an oven-safe pot, stirring briefly to combine. Arrange the marinated chicken pieces in a single layer on top of the vegetables. Pour any remaining marinade over everything. Bake uncovered for about 45 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
  4. Make Sauce: Use a slotted spoon to transfer the cooked chicken and vegetables to serving plates, leaving the cooking liquid in the pot. Let the chicken rest without slicing to retain juices. Place the pot on the stovetop over medium heat and frequently stir the liquid, simmering until it reduces by half and thickens to a sauce-like consistency, leaving about 1 to 2 tablespoons.
  5. Serve: Pour the reduced sauce over the chicken and vegetables on the plates. Finally, sprinkle the dish with chopped fresh parsley for a touch of color and freshness, then serve immediately.

Notes

  • Note 1: You can use chicken breasts, thighs, or a mix depending on your preference.
  • Note 2: Cherry or grape tomatoes add a burst of sweetness and moisture during baking.
  • Note 3: Fresh lemon juice is preferred for its bright acidity, enhancing the marinade.
  • Note 4: Marinating in a sealed bag helps evenly coat the chicken for better flavor absorption.
  • Note 5: The longer the chicken marinates (up to 24 hours), the more flavorful it becomes.
  • Note 6: An oven-safe pot like a Dutch oven works well for baking and sauce reduction.
  • Note 7: Chicken is done when it reaches an internal temperature of 165°F (74°C) and juices run clear.
  • Note 8: Resting the chicken before slicing helps retain moisture for a juicier texture.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mediterranean

Find it online: https://sarabaking.com/one-pot-lemon-herb-chicken-with-roasted-cherry-tomatoes-zucchini-and-onions-recipe/