One-Pan Lemon Herb Chicken & Veggies
This incredibly easy and delicious one-pan meal is perfect for a busy weeknight, but impressive enough for guests. Tender chicken and perfectly roasted vegetables come together with vibrant lemon and aromatic herbs for a wholesome and satisfying dinner.
Ingredients
- 1.5 lb bone-in skin-on chicken thighs or breasts
- 1 lb small potatoes quartered
- 2 medium carrots peeled and chopped into 1-inch pieces
- 1 head broccoli cut into florets
- 1 medium red onion cut into wedges
- 3 cloves garlic minced
- 0.25 cup olive oil
- 2 tbsp fresh rosemary chopped
- 1 tbsp fresh thyme chopped
- 1 tsp dried oregano
- 1 lemon zested and juiced
- 0.5 tsp salt
- 0.25 tsp black pepper freshly ground
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 quartered potatoes, chopped carrots, broccoli florets, and red onion wedges.
- In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, chopped thyme, dried oregano, lemon zest, lemon juice, salt, and black pepper.
- Add the chicken thighs to the bowl with the vegetables. Pour the lemon herb mixture over the chicken and vegetables. Toss everything together until evenly coated.
- Arrange the chicken and vegetables in a single layer on the prepared baking sheet, ensuring chicken skin is facing up. Make sure not to overcrowd the pan for even roasting.
- Roast for 35-40 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender and lightly caramelized. For extra crispiness, you can broil for the last 2-3 minutes, watching carefully.
- Serve hot and enjoy your delicious one-pan meal!
Notes
For extra crispy skin, pat chicken thighs very dry before seasoning. Feel free to swap vegetables based on what's in season; bell peppers, zucchini, and cherry tomatoes work wonderfully. Serve with a sprinkle of fresh parsley or a side of quinoa.