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One Pan Lemon Garlic Chicken Bake 

I just love one pot/one pan meals. They are incredibly easy and are my number one choice for meal preps, especially when I'm are making more than one recipe. 

I used to not like lemon on my chicken, but after having this meal with all the flavours from the herbs and garlic, it's like a new level of lemon chicken. 


Makes 6 servings 


  • 4-5 Chicken breasts, cut in half

  • 1x1.5lb Bag mini potatoes, cut into quarters

  • 3 Zucchinis, cut into half moons

  • 3 Bell peppers, sliced thick


  • ¼ cup Lemon juice or juice of 1 lemon

  • 3 tbsp. Olive oil

  • 1 tbsp. Red wine vinegar

  • 4 Garlic cloves, minced

  •  ¼ cup Fresh basil, chopped (or 3 tsp. dried basil)

  • 4 sprigs Fresh oregano (or 2 tsp. dried oregano)

  • 2 tbsp. Fresh parsley, chopped (or 2 tsp. dried parsley)

  • 2 tsp. Salt



  1. Preheat oven to 400F.

  2. Place chicken into a large Ziploc bag with marinade ingredients. Marinate in the fridge while you prep the other ingredients.

  3. Drizzle the potatoes with olive oil and bake in a large cooking pan covered for 10min. Remove from oven. Add the veggies and marinated chicken. Give a light stir to mix around the marinade. Bake for an additional 30 minutes covered or until chicken has reached an internal temperature of 165F.

  4. Enjoy! :)

Adapted from: Cafe Delights

Recreated and Prepared by: Christine Gemmell

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