This dish is a vibrant medley of juicy chicken, roasted vegetables, and a zesty lemon garlic marinade that infuses everything with brightness and depth. It’s a complete meal made in one pan—ideal for busy weeknights or relaxed weekend dinners. The chicken is marinated in olive oil, lemon juice, and garlic, then baked alongside tender potatoes and sweet grape tomatoes. The result? Crispy edges, juicy centers, and a flavor profile that’s both refreshing and comforting. You can customize the veggies, swap seasonings, or even add cheese for a finishing touc
Ingredients:
For the Marinade:
- 5 tbsp olive oil
- ¼ cup fresh lemon juice
- 2 tsp minced garlic
- 1 tsp dried rosemary
- 1 tsp kosher salt
- ½ tsp coarse black pepper
For the Chicken and Vegetables:
- 4 boneless, skinless chicken breasts
- 2 large Yukon Gold potatoes, cubed
- 8 oz grape tomatoes, halved
- 4 lemon slices, for topping
- 1 tbsp olive oil, for greasing the pan
👩🍳 Instructions:
Step 1: Marinate the Chicken
In a large zip-top bag or bowl, combine 5 tbsp olive oil, lemon juice, garlic, rosemary, salt, and pepper. Add the chicken breasts and coat thoroughly. Seal and refrigerate for 30 minutes to 2 hours.
🍗 Tip: The longer the chicken marinates, the deeper the flavor. Avoid marinating more than 24 hours to preserve texture.
Step 2: Prep the Oven and Pan
Preheat your oven to 400°F (200°C). Grease a 12-inch cast iron skillet or a 9×13-inch baking dish with 1 tbsp olive oil. This helps prevent sticking and adds a golden finish.
Step 3: Arrange the Chicken and Veggies
Remove chicken from the marinade and place in the center of the pan. Reserve the marinade. Toss cubed potatoes and halved tomatoes in the leftover marinade, then arrange them around the chicken.
🥔 Variation: Add carrots, zucchini, or bell peppers for extra color and nutrition.
Step 4: Season and Top
Sprinkle everything with a little extra salt and pepper. Top each chicken breast with 2 lemon slices for a citrusy burst during baking.
Step 5: Bake to Perfection
Bake uncovered for 40–50 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender. For a golden finish, broil for 2 minutes at the end.
🔥 Pro Tip: Don’t overcrowd the pan—space allows veggies to roast instead of steam.
Step 6: Rest and Serve
Let the dish rest for 5–10 minutes before serving. This helps the juices redistribute and keeps everything moist.
🍽 Serving Suggestions:
- Serve with garlic rice, quinoa, or crusty bread.
- Pair with a cucumber salad or steamed greens.
- Add a drizzle of lemon butter sauce or sprinkle of Parmesan cheese for extra indulgence.
🔄 Variations:
- Spicy Kick: Add red pepper flakes or Cajun seasoning to the marinade.
- Cheesy Finish: Sprinkle shredded mozzarella or Parmesan during the last 10 minutes of baking.
- Low-Carb: Swap potatoes for cauliflower florets or turnips.
- Herb Swap: Use thyme, oregano, or Italian seasoning instead of rosemary.
This dish is a flavor-packed, fuss-free favorite that’s easy to customize and hard to resist. Want a tropical twist with pineapple and coconut or a sugar-free version with keto-friendly veggies? I’ve got plenty of riffs to keep your oven sizzling!