One-Pan Lemon Herb Chicken & Roasted Vegetables
This easy one-pan dinner features juicy lemon herb chicken and perfectly roasted vegetables all cooked together on a single baking sheet. Ready in just 35 minutes with minimal cleanup, it's the perfect weeknight family meal that's healthy, delicious, and incredibly convenient.
Equipment
- 1 Large Rimmed Baking Sheet (18x13 inches) Parchment paper recommended for easier cleanup
- 1 Meat Thermometer Essential for checking chicken doneness (165°F/74°C)
Ingredients
- 4 chicken thighs bone-in, skin-on (about 1.5 lbs/680g)
- 1 large head broccoli cut into florets (about 4 cups)
- 2 red bell peppers sliced
- 3 medium carrots sliced into coins
- 1 lemon thinly sliced
- 4 cloves garlic minced
- 3 tbsp olive oil
- 2 tsp Italian seasoning
- 1 tsp salt
- ½ tsp black pepper
- Fresh rosemary or parsley for garnish optional
Instructions
- Step 1 : Preparation
- Preheat oven and prepare pan : Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or silicone baking mat.
- Prepare seasoning mixture : In a small bowl, combine minced garlic, Italian seasoning, salt, and pepper. Mix well.Associated Ingredients : 4 cloves garlic, 2 tsp Italian seasoning, 1 tsp salt, ½ tsp black pepper
- Step 2 : Seasoning
- Season the chicken : Pat chicken thighs dry with paper towels. Drizzle with 2 tablespoons olive oil and rub all over. Sprinkle with half of the seasoning mixture, making sure to get seasoning under the skin.Associated Ingredients : 4 chicken thighs, 2 tbsp olive oilInline Ingredients : 2 tablespoons olive oil
- Season the vegetables : In a large mixing bowl, combine broccoli florets, bell pepper strips, and carrot coins. Drizzle with remaining 1 tablespoon olive oil and add the remaining seasoning mixture. Toss until evenly coated.Associated Ingredients : 1 head broccoli, 2 red bell peppers, 3 carrots, 1 tbsp olive oil
- Step 3: Cooking
- Arrange on baking sheet : Place seasoned chicken thighs in the center of the prepared baking sheet. Arrange seasoned vegetables around the chicken in a single layer, ensuring pieces aren't overlapping. Place lemon slices on top of the chicken thighs.Associated Ingredients : 1 lemonPro Tip : "Leave space between pieces for proper air circulation and even cooking
Step 4: bake
- Roast in preheated oven : Bake for 20-25 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender-crisp with caramelized edges.
- Optional broil for crispiness : For extra crispy skin, switch to broil for the final 2-3 minutes, watching carefully to prevent burning.Pro Tip : "Stay nearby when broiling - it goes quickly!
- Step 4 : Serving
- Rest and garnish : Remove from oven and let chicken rest for 5 minutes. This allows juices to redistribute. Garnish with fresh rosemary or parsley if desired.Associated Ingredients : Fresh rosemary or parsleyCustom Time : 5 minutes resting
- Serve immediately : Transfer to plates and serve warm. Drizzle with any pan juices for extra flavor.Serving Suggestion : "Perfect with a simple green salad or crusty bread
Notes
Storage & Reheating
- Refrigerator : Store leftovers in an airtight container for 3-4 days
- Freezer : Freeze in meal-sized portions for up to 3 months
- Reheating : Oven at 350°F for 10-15 minutes or air fryer for 5-8 minutes
Ingredient Substitutions
- Chicken : Boneless, skinless thighs or chicken breasts (adjust cooking time)
- Vegetables : Any hearty vegetables like sweet potatoes, Brussels sprouts, or zucchini
- Herbs : Fresh thyme or oregano instead of Italian seasoning
- Oil : Avocado oil or melted butter as alternatives
Dietary Notes
- Gluten-Free : Naturally gluten-free
- Dairy-Free : Contains no dairy (omit optional cheese garnish)
- Low-Carb : 12g net carbs per serving
- Keto-Friendly : Reduce carrots, add more broccoli
Pro Tips
- For crispier skin : Pat chicken EXTRA dry before seasoning
- Even cooking : Cut vegetables to similar sizes
- No overcrowding : Use two pans if doubling recipe
- Meal prep : Chop vegetables up to 2 days in advance