Description

There’s nothing quite like the comfort of a simple, wholesome dinner that’s full of flavor and easy to clean up. This one-pan lemon herb roasted chicken and veggies brings together tender, juicy chicken and perfectly roasted vegetables—all infused with the fresh, bright flavor of lemon and aromatic herbs. It’s ideal for busy weeknights, cozy family dinners, or when you just want something satisfying and healthy without spending hours in the kitchen.

Ingredients

Scale

4 bone-in, skin-on chicken thighs (or chicken breasts)
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon paprika
Salt and black pepper, to taste

Vegetables:

2 cups baby potatoes, halved
1 cup baby carrots
1 red bell pepper, sliced
1 zucchini, cut into thick rounds
1 red onion, sliced
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and black pepper, to taste

For garnish (optional):

Fresh parsley, chopped
Lemon slices for serving

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Instructions

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
Pat the chicken dry with paper towels to ensure crispy skin.
In a large bowl, whisk together olive oil, lemon juice, lemon zest, garlic, thyme, oregano, paprika, salt, and pepper. Add the chicken pieces and toss until well coated. Let it marinate for 15–30 minutes at room temperature or up to 4 hours in the fridge.
In another bowl, toss the potatoes, carrots, bell pepper, zucchini, and red onion with olive oil, garlic powder, Italian seasoning, salt, and pepper until evenly coated.
Spread the vegetables evenly across the prepared baking sheet. Place the marinated chicken pieces on top, skin side up, allowing the juices to flavor the vegetables as they roast.
Roast in the oven for 35–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and golden.
For extra crispiness, broil for 2–3 minutes at the end, watching closely to prevent burning.
Remove from the oven and squeeze a little more fresh lemon juice over the top. Garnish with chopped parsley and lemon slices.
Serve warm straight from the pan for a rustic, family-style meal.

Notes

For juicier results, use bone-in, skin-on chicken pieces.
Cut vegetables into similar sizes so they cook evenly.
Avoid overcrowding the pan to help the chicken and veggies roast instead of steam.
Add a pinch of red pepper flakes for a little heat or drizzle with melted butter for a richer flavor.
Leftovers store well for up to 4 days in the refrigerator and can be reheated in the oven or microwave.

Prep Time: 15 minutes
Cook Time: 40 minutes