Easy One-Pan Lemon Herb Chicken
A simple yet delicious one-pan meal featuring tender chicken, roasted potatoes, and vibrant vegetables, all seasoned with fresh lemon and herbs. It's a healthy, comforting dish perfect for any busy weeknight, ensuring minimal cleanup.
Ingredients
- 2 pounds boneless skinless chicken thighs
- 1.5 pounds baby potatoes quartered
- 1 medium red onion cut into wedges
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1 lemon half juiced half sliced for garnish
- 2 tablespoons fresh parsley chopped
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine chicken thighs, quartered potatoes, red onion wedges, and broccoli florets.
- Drizzle with olive oil, then sprinkle with oregano, thyme, garlic powder, salt, and black pepper. Toss well to ensure everything is evenly coated.
- Spread the chicken and vegetables in a single layer on the prepared baking sheet. Add lemon slices on top.
- Roast for 25-30 minutes, or until chicken is cooked through and vegetables are tender-crisp. The internal temperature of the chicken should reach 165°F (74°C).
- Squeeze fresh lemon juice over the dish and garnish with chopped fresh parsley before serving.
Notes
Feel free to swap out vegetables based on what you have on hand, such as bell peppers, zucchini, or Brussels sprouts. Ensure all vegetables are cut into similar-sized pieces for even cooking. For extra crispiness, broil for the last 2-3 minutes, watching carefully to prevent burning.