One-Pan Lemon Herb Chicken and Roasted Vegetables

Name: One-Pan Lemon Herb Chicken and Roasted Vegetables
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: 4 pieces Chicken Thighs (bone-in, skin-on or boneless, skinless); 1.5 pounds Small Potatoes (cut into 1-inch pieces); 2 cups Broccoli Florets (fresh or frozen); 2 medium Carrots (peeled and sliced into 1/2-inch rounds); 3 tablespoons Olive Oil; 1 large Lemon (half juiced, half sliced into thin rounds); 4 cloves Garlic (minced); 1 teaspoon Dried Oregano; 0.5 teaspoon Dried Thyme; 0.5 teaspoon Smoked Paprika; 1 teaspoon Salt (or to taste); 0.5 teaspoon Black Pepper (freshly ground, or to taste); 2 tablespoons Fresh Parsley (chopped, for garnish (optional))

This incredibly easy and delicious one-pan recipe features tender, juicy chicken thighs seasoned with a vibrant mix of lemon and herbs, roasted alongside a colorful medley of potatoes, broccoli, and carrots. It's the perfect solution for a quick and healthy weeknight dinner, requiring minimal cleanup and delivering maximum flavor.

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Golden Brown Chicken and Roasted Vegetables

Recipe Information

15m

Prep Time

35m

Cook Time

50m

Total Time

Servings

Easy

American

English

Nutrition (per serving)

450

Calories

40g

Protein

30g

Carbs

20g

Fat

Full One-Pan Meal Fresh Out of the Oven

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Close-up of Juicy Chicken Thigh with Lemon and Herbs

Instructions

0/7 completed

1
Preheat your oven to 400°F (200°C).
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10m
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Preheat your oven to 400°F (200°C).
10m
Ensure the oven is fully preheated for even cooking.
2
In a large bowl, combine the chopped potatoes, broccoli florets, and sliced carrots.
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2m
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In a large bowl, combine the chopped potatoes, broccoli florets, and sliced carrots.
2m
Try to cut vegetables into similar sizes for uniform cooking.
3
Add 2 tablespoons of olive oil, half of the minced garlic, half of the oregano, thyme, paprika, salt, and pepper to the vegetables. Toss well to coat.
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3m
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Add 2 tablespoons of olive oil, half of the minced garlic, half of the oregano, thyme, paprika, salt, and pepper to the vegetables. Toss well to coat.
3m
Use your hands to ensure all vegetables are evenly coated with seasoning.
4
In a separate bowl, pat the chicken thighs dry with paper towels. Season with the remaining 1 tablespoon of olive oil, minced garlic, oregano, thyme, paprika, salt, pepper, and the juice of half a lemon. Mix thoroughly.
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4m
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In a separate bowl, pat the chicken thighs dry with paper towels. Season with the remaining 1 tablespoon of olive oil, minced garlic, oregano, thyme, paprika, salt, pepper, and the juice of half a lemon. Mix thoroughly.
4m
Patting chicken dry helps the skin crisp up nicely and seasonings adhere better.
5
On a large baking sheet, arrange the seasoned vegetables in an even layer. Place the seasoned chicken thighs among the vegetables. Arrange the lemon slices on top of the chicken and vegetables.
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3m
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On a large baking sheet, arrange the seasoned vegetables in an even layer. Place the seasoned chicken thighs among the vegetables. Arrange the lemon slices on top of the chicken and vegetables.
3m
Don't overcrowd the pan; use two baking sheets if necessary to ensure everything roasts, not steams.
6
Bake for 35-40 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the vegetables are tender and slightly caramelized.
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35m
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Bake for 35-40 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the vegetables are tender and slightly caramelized.
35m
Flipping the vegetables halfway through can help with even browning. If chicken browns too quickly, tent loosely with foil.
7
Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh chopped parsley, if desired.
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5m
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Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh chopped parsley, if desired.
5m
Resting the chicken allows the juices to redistribute, resulting in more tender meat.