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One-Pan Lemon Herb Chicken

One-Pan Lemon Herb Chicken

30 minutesEasyServes 4

This recipe saved my sanity during the busiest season of my life. When you're juggling work, family, and everything in between, the last thing you want is a pile of dishes waiting for you after dinner. This one-pan wonder gives you tender, juicy chicken with perfectly roasted vegetables—and cleanup is just one sheet pan! The lemon and herbs make everything taste fresh and vibrant, like you spent way more time in the kitchen than you actually did. It's proof that weeknight dinners can be both effortless and absolutely delicious.

Ingredients

For the Chicken:

  • • 6 bone-in chicken thighs
  • • 2 tbsp olive oil
  • • 3 cloves garlic, minced
  • • Zest and juice of 2 lemons
  • • 2 tsp dried oregano
  • • 1 tsp dried thyme
  • • 1 tsp paprika
  • • Salt and pepper to taste

For the Vegetables:

  • • 1.5 lbs baby potatoes, halved
  • • 2 bell peppers, sliced
  • • 1 large red onion, sliced
  • • 2 carrots, sliced
  • • 2 tbsp olive oil
  • • 1 tsp garlic powder
  • • Salt and pepper to taste
  • • Fresh parsley for garnish

Instructions

  1. 1. Preheat oven to 425°F. Line a large sheet pan with parchment paper.
  2. 2. In a large bowl, combine olive oil, minced garlic, lemon zest, lemon juice, oregano, thyme, paprika, salt, and pepper.
  3. 3. Add chicken thighs to the bowl and toss to coat evenly with the herb mixture. Let marinate for 10 minutes.
  4. 4. Meanwhile, toss potatoes, peppers, onion, and carrots with olive oil, garlic powder, salt, and pepper in another bowl.
  5. 5. Arrange seasoned vegetables on one side of the prepared sheet pan, spreading them out in a single layer.
  6. 6. Place marinated chicken thighs on the other side of the pan, skin-side up for crispy skin.
  7. 7. Roast for 25-30 minutes until chicken reaches 165°F internal temperature and vegetables are tender.
  8. 8. Let rest for 5 minutes, then garnish with fresh parsley and serve immediately.

Bre's Pro Tips

  • • Cut vegetables similar sizes for even cooking
  • • Don't overcrowd the pan—use two pans if needed
  • • Save the pan drippings for gravy or sauce
  • • This recipe doubles easily for meal prep
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