Description
This One-Pan Lemon Herb Roasted Chicken is bursting with flavors from fresh herbs and zesty lemon. It’s easy to prepare, making it a perfect option for a quick dinner that’s both healthy and satisfying.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 425°F (220°C).
- In a large mixing bowl, combine olive oil, lemon juice, lemon zest, minced garlic, chopped rosemary, thyme, salt, and pepper.
- Add chicken pieces and massage the marinade into the chicken thoroughly.
- Prepare a sheet pan with parchment paper or by lightly greasing it; arrange the marinated chicken on the pan.
- Add the seasonal vegetables around the chicken on the sheet pan.
- Drizzle a bit more olive oil over the vegetables and sprinkle with salt.
- Place the sheet pan in the preheated oven and set a timer for 30-35 minutes.
- Check the meal halfway through to observe cooking progress.
- Once the timer goes off, ensure the chicken reaches an internal temperature of 165°F (74°C) before removing it from the oven.
- Let it rest for 5-10 minutes before serving, garnished with chopped herbs or lemon wedges.
Notes
Choose a mix of colorful seasonal vegetables for added flavor and nutrition.
You can substitute other herbs according to your preference, like basil or oregano.
If you prefer more citrus flavor, add extra lemon juice and zest before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 745mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 110mg