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One-Pan Lemon Herb Chicken and Veggies Recipe

A refreshing vegan version of lemon herb “chicken” made with plant-based protein and roasted veggies — simple, healthy, and one-pan magic.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

For the “Chicken” Marinade:
  • Firm tofu or seitan – 400 g pressed and cubed
  • Lemon juice – 3 tbsp
  • Olive oil – 2 tbsp
  • Garlic – 3 cloves minced
  • Dried oregano – 1 tsp
  • Dried thyme – ½ tsp
  • Salt – ½ tsp
  • Black pepper – ¼ tsp
For the Veggies:
  • Baby potatoes – 2 cups halved
  • Broccoli florets – 1½ cups
  • Bell peppers – 1 cup chopped
  • Red onion – 1 sliced
  • Olive oil – 2 tbsp
  • Lemon zest – 1 tsp
  • Salt and pepper – to taste
For Garnish:
  • Fresh parsley – 2 tbsp chopped
  • Extra lemon wedges – optional

Method
 

  1. Preheat oven to 200°C (400°F).
  2. Press tofu for 10–15 minutes to remove extra moisture, then cube it.
  3. In a bowl, whisk lemon juice, olive oil, garlic, oregano, thyme, salt, and pepper.
  4. Toss tofu in the marinade; let it soak for at least 10 minutes.
  5. On a large baking tray, arrange potatoes, broccoli, peppers, and onions.
  6. Drizzle with olive oil, sprinkle salt, pepper, and lemon zest.
  7. Spread tofu cubes over the veggies.
  8. Bake for 25–30 minutes, stirring halfway for even roasting.
  9. Once golden and crisp, remove from the oven.
  10. Garnish with parsley and a squeeze of fresh lemon juice.
  11. Serve warm straight from the pan and watch everyone “ooh” like you worked all day.

Notes

Nutritional Values (Per Serving)

  • Calories: 280
  • Total Fat: 12 g
  • Saturated Fat: 2 g
  • Carbohydrates: 25 g
  • Fiber: 6 g
  • Protein: 15 g

Vitamins and Minerals (Per Serving)

  • Vitamin C: 40%
  • Iron: 15%
  • Calcium: 10%
  • Potassium: 12%
  • Magnesium: 7%

Additional Notes / Tips

  • Swap tofu for tempeh or chickpeas if you’re feeling rebellious.
  • Add cherry tomatoes for color drama and flavor pop.
  • Don’t skip the lemon zest — it’s the secret to restaurant-level “wow.”
  • Leftovers make a killer wrap or salad topping.
  • Pair with quinoa or brown rice for a wholesome dinner that screams effort (but wasn’t).