Print

Easy One-Pan Lemon Herb Chicken Recipe with Roasted Vegetables

one-pan lemon herb chicken - featured image
Print Recipe

A quick and easy one-pan meal featuring juicy lemon herb chicken thighs roasted alongside caramelized vegetables, perfect for busy weeknights.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs
  • 1 large lemon, zested and juiced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme leaves (or 1 tablespoon each dried)
  • 3 cloves garlic, minced
  • 3 tablespoons extra virgin olive oil
  • 2 cups baby potatoes, halved (Yukon Gold recommended)
  • 1 cup baby carrots, peeled
  • 1 red bell pepper, cut into strips
  • 1 medium zucchini, sliced
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon smoked paprika (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a mixing bowl, combine olive oil, lemon zest, lemon juice, minced garlic, chopped rosemary, thyme leaves, smoked paprika, salt, and pepper. Stir well.
  3. Add chicken thighs to the bowl and toss to coat evenly. Let rest for 15-30 minutes at room temperature if possible.
  4. Wash and cut potatoes, carrots, bell pepper, and zucchini into bite-sized pieces. Toss with a bit of olive oil, salt, and pepper.
  5. Spread vegetables evenly on a large rimmed baking sheet, leaving space for chicken thighs skin-side up. Pour leftover marinade over the veggies.
  6. Roast in the oven for 35-40 minutes. Halfway through (around 20 minutes), flip the vegetables and baste the chicken with pan juices.
  7. Check that chicken skin is golden and crispy and internal temperature reaches 165°F (74°C). Vegetables should be tender and caramelized.
  8. If vegetables need more time, remove chicken (tent with foil to keep warm) and roast veggies for an additional 5-10 minutes.
  9. Serve chicken and vegetables on a platter, spoon pan juices over the top, and garnish with fresh thyme or lemon wedges if desired.

Notes

Pat dry chicken thighs before marinating to ensure crispy skin. Use room temperature chicken for even cooking. Do not overcrowd the pan to allow proper roasting. Flip vegetables halfway through cooking for even browning. Use a meat thermometer to check doneness (165°F internal temperature). Let chicken rest a few minutes before serving to redistribute juices.

Nutrition

Keywords: one-pan, lemon herb chicken, roasted vegetables, easy dinner, weeknight meal, chicken thighs, healthy, quick recipe

Find it online: https://merrymorsel.com/easy-one-pan-lemon-herb-chicken-recipe-with-roasted-vegetables-perfect-for-busy-weeknights/