One-Pan Lemon Herb Chicken
A vibrant, flavorful, and incredibly easy one-pan meal featuring tender chicken, bright lemon, fragrant herbs, and perfectly roasted vegetables. Ideal for a healthy weeknight dinner.
Ingredients
- 1.5 lb boneless skinless chicken thighs or breasts
- 2 tbsp olive oil
- 1 lemon juiced and zested
- 2 cloves garlic minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 0.5 tsp paprika
- 0.25 tsp salt
- 0.125 tsp black pepper
- 1 lb baby potatoes halved or quartered
- 1 medium red onion cut into wedges
- 2 cups broccoli florets
- 0.25 cup 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 the chicken pieces, 1 tablespoon of olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, paprika, salt, and pepper. Toss to coat evenly.
- Add the halved potatoes and red onion wedges to the bowl with the chicken. Add the remaining 1 tablespoon of olive oil and toss everything together to ensure all ingredients are lightly coated.
- Spread the chicken, potatoes, and red onion in a single layer on the prepared baking sheet.
- Roast for 15 minutes.
- Remove the baking sheet from the oven. Add the broccoli florets to the baking sheet, tossing them gently with the other ingredients. Return to the oven and continue roasting for another 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender and slightly caramelized.
- Garnish with fresh chopped parsley before serving. Serve hot and enjoy!
Notes
Use any sturdy vegetables you like – broccoli, bell peppers, zucchini, or cherry tomatoes work well. For extra flavor, marinate the chicken for 30 minutes to an hour before cooking. Ensure vegetables are cut into similar sizes for even cooking.