Name: One-Pan Lemon Herb Roasted Chicken
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 4 pieces bone-in chicken thighs or breasts; 2 lemons, zested and juiced; 1 tablespoon fresh rosemary, chopped; 1 tablespoon fresh thyme, chopped; 4 cloves garlic, minced; 3 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon pepper; 4 cups seasonal vegetables (e.g., bell peppers, zucchini, carrots), chopped

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One-Pan Lemon Herb Roasted Chicken is a dish that truly brings out the best of humble ingredients with minimal effort. Picture juicy, succulent chicken that’s marinated to perfection with fresh herbs, zesty lemon, and aromatic garlic, all paired with vibrant, tender seasonal vegetables. The chicken turns crispy and golden, while the vegetables soak up all those delicious juices, creating a delightful harmony of flavors and textures. This is the kind of meal that fills your home with an inviting aroma, making it the perfect choice for any gathering or a cozy family dinner.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make One-Pan Lemon Herb Roasted Chicken
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
One-Pan Lemon Herb Roasted Chicken

I first discovered this recipe during a busy weeknight when I craved comfort food but didn’t have the time or energy for anything complicated. With just a handful of simple ingredients and one sheet pan, I was able to create a dish that felt like a special occasion meal. The ease and convenience of One-Pan Lemon Herb Roasted Chicken blew me away! It’s become one of my go-to recipes, and I can’t wait for you to experience the joy this dish will bring to your table.

Why You’ll Love This Recipe

Simple & Quick: With just 15 minutes of prep and 50 minutes in the oven, you can have dinner ready without any fuss.
Irresistible Flavor: Every bite is bursting with the bright freshness of lemon and the earthy notes of rosemary and thyme.
Eye-Catching Appeal: The vibrant colors of the roasted veggies alongside the juicy chicken make for a visually stunning dish.
Flexible Serving: This meal is perfect for weeknight dinners, weekend gatherings, or even meal prep for the week ahead.
Diet-Friendly Options: Easily adaptable for gluten-free and dairy-free diets by keeping it simple with the fresh ingredients.

Ingredients You’ll Need

4 pieces bone-in chicken thighs or breasts: The bone-in cuts keep the meat juicy and flavorful. You can substitute with skinless chicken pieces if desired, though the skin adds nice crispness.
2 lemons, zested and juiced: Fresh lemons brighten the dish with their acidity and fragrance. If you don’t have lemons, lime can work in a pinch.
1 tablespoon fresh rosemary, chopped: This herb adds a woodsy essence to the chicken. Dried rosemary can be used but adjust the quantity since it’s more potent.
1 tablespoon fresh thyme, chopped: Thyme complements the lemon beautifully. If you prefer, dried thyme is an option—just halve the amount.
4 cloves garlic, minced: Garlic adds depth and richness. Feel free to increase the amount if you’re a garlic lover!
3 tablespoons olive oil: Olive oil serves as a base for marinading and enhances the overall flavor. Avocado oil is a suitable substitute for those who prefer an alternative.
1 teaspoon salt: Essential for enhancing flavors; feel free to adjust based on your dietary needs.
1/2 teaspoon pepper: A touch of black pepper adds warmth; crushed red pepper can be a delightful twist.
4 cups seasonal vegetables (e.g., bell peppers, zucchini, carrots), chopped: Choose your favorites! This could include asparagus, Brussels sprouts, or broccoli based on what’s in season or your personal preference.

How to Make One-Pan Lemon Herb Roasted Chicken

Preheat the oven: Set your oven to 425°F (220°C) to ensure it’s nice and hot for roasting.

Mix the marinade: In a large mixing bowl, whisk together 3 tablespoons olive oil, the juice and zest of 2 lemons, 4 cloves minced garlic, 1 tablespoon each of chopped rosemary and thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. The blend of ingredients will smell divine!

Marinate the chicken: Add 4 pieces of bone-in chicken thighs or breasts into the bowl. Get your hands in there and massage the marinade all over the chicken, ensuring it’s well-coated. Let it sit for a few minutes so the flavors absorb.

Prepare the sheet pan: Line a sheet pan with parchment paper or lightly grease it with olive oil. This helps with cleanup and prevents sticking.

Arrange the chicken: Place the marinated chicken pieces skin-side up on the pan. It’s important to give them room to roast evenly.

Add seasonal vegetables: Tuck 4 cups of your chosen chopped seasonal vegetables around the chicken. The vegetables will roast in the chicken juices, enhancing their flavor.

Season the vegetables: Drizzle a little extra olive oil over the veggies and sprinkle them with salt. This will help them achieve a lovely golden color.

Roast the dish: Slide the sheet pan into the preheated oven and set a timer for 30-35 minutes. The smell will start filling your kitchen, and you’ll struggle to wait!

Check the chicken: Halfway through, peek inside the oven to admire the progress. You want to ensure even cooking, so turning the pan may help maintain consistent heat.

Check doneness: When the timer goes off, use a meat thermometer to ensure the chicken has reached an internal temperature of 165°F (74°C). If it’s not there yet, give it a few more minutes.

Let it rest: Once done, take the sheet pan out of the oven and let everything rest for 5-10 minutes. This lets the juices redistribute and will elevate your dish’s taste. Garnish with additional herbs or lemon wedges before serving for a burst of freshness.

Storing & Reheating

To store leftovers, place the chicken and vegetables in an airtight container and refrigerate for up to 3 days. If you’re looking to save for later, freeze in a suitable container for up to 3 months. When ready to enjoy again, simply reheat in the oven at 350°F (175°C) for about 15-20 minutes or until heated through. Keep in mind that while the flavors will remain delicious, the texture may soften slightly during refrigeration and freezing.

Chef’s Helpful Tips

Avoid overcrowding the sheet pan to ensure even roasting; a single layer is best.
Let your chicken rest before slicing to keep it juicy.
Choose vegetables that are similar in size for uniform cooking.
A quick broil at the end for 2-3 minutes can enhance the crispiness of the chicken skin.
Experiment with your favorite herbs to switch things up!

One-Pan Lemon Herb Roasted Chicken packs a flavorful punch with minimal effort, making it an ideal choice for any occasion. You can savor the brightness of lemon combined with the fragrant herbs while enjoying a colorful array of roasted vegetables on the side. Don’t hesitate to modify the ingredients to suit your taste, and most importantly, have fun with the process. Your family and friends will appreciate it, and I hope you enjoy every mouthwatering bite!

Recipe FAQs

Can I use boneless chicken for this recipe?

Yes! Boneless chicken can be used, but keep in mind that cooking time may decrease. Aim for about 20-25 minutes, checking for the same internal temperature of 165°F (74°C).

What vegetables work best in this dish?

Vegetables like bell peppers, zucchini, carrots, asparagus, or even potatoes work beautifully in this recipe. Feel free to mix and match based on what’s in season or what you have on hand.

How do I know when the chicken is fully cooked?

Using a meat thermometer is the best way to ensure that your chicken is cooked through. It should read 165°F (74°C) in the thickest part. If you don’t have one, cutting into the chicken can also help check; the juices should run clear.

Can this dish be made ahead of time?

Absolutely! You can marinate the chicken the night before and keep it in the refrigerator until you’re ready to cook. Just let it sit at room temperature for about 15 minutes before roasting to ensure even cooking.