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
- 1 ½ pounds chicken thighs or chicken breasts.
- 2 cups broccoli florets.
- 1 red bell pepper sliced.
- 1 zucchini sliced.
- 1 red onion cut into wedges.
- 2 tablespoons olive oil.
- Juice of 1 lemon.
- 2 cloves garlic minced.
- 1 teaspoon dried oregano.
- 1 teaspoon dried thyme.
- ½ teaspoon paprika.
- Salt and black pepper to taste.
- Fresh parsley for serving.
Instructions
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Pat the chicken dry with paper towels and place it in a large bowl.
- Add olive oil, lemon juice, garlic, oregano, thyme, paprika, salt, and black pepper. Toss until the chicken is well coated.
- Arrange the chicken on the baking sheet.
- Add the vegetables around the chicken. Drizzle lightly with a little more olive oil and season with salt and pepper.
- Spread everything in a single layer. If the pan looks crowded, use two pans for better roasting.
- Bake for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender.
- Let the chicken rest for 5 minutes before serving. Garnish with fresh parsley and extra lemon if desired.
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