One-Pan Lemon Herb Roasted Chicken and Veggies (Print Version)

My go-to easy, one-pan meal! This lemon herb roasted chicken is juicy, flavorful, and perfect for when you want a delicious dinner with minimal cleanup.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 60 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains poultry

# Ingredients:

→ Main Ingredients

01 - 4-6 bone-in, skin-on chicken thighs
02 - 1 lb baby potatoes, halved
03 - 1 head broccoli, cut into florets
04 - 1 red onion, cut into wedges

→ Flavor Boosters

05 - 4-5 cloves garlic, smashed and chopped
06 - 1 lemon, sliced into rounds
07 - 2 sprigs fresh rosemary
08 - 3 sprigs fresh thyme

→ Seasonings & Essentials

09 - 3-4 tbsp olive oil
10 - Salt and freshly ground black pepper to taste

→ Finishing Touches

11 - Fresh parsley, chopped (optional)

# Instructions:

01 - First things first, get that oven going to a hot 400°F (200°C). This is key for getting everything to roast properly. While it heats up, grab a big ol’ baking sheet. Toss your baby potatoes, broccoli florets, and sliced red onion on the sheet. I always get a little excited and end up with veggies on the floor, but that’s just part of the process, right?
02 - Now for the fun part! Drizzle everything with a generous amount of olive oil. Add your salt, pepper, chopped garlic, and those beautiful fresh herbs. Give it all a good toss with your hands until every single piece is coated in that fragrant goodness. This is where I always get my hands messy, and honestly, it’s the most satisfying part of cooking.
03 - Push your seasoned veggies to the sides of the pan, making a nice little clearing in the middle for your chicken thighs. Place the chicken right in the center, skin-side up. This is where I sometimes get a little OCD and make sure everything has its own space, because a crowded pan is a sad pan. Give the chicken a final drizzle of olive oil, salt, and pepper.
04 - This is the secret weapon! Take your sliced lemon and tuck the slices in between the chicken pieces and around the veggies. As it roasts, the lemon juices will release and mingle with the other flavors, making everything taste so much brighter and more complex. I love how this simple step elevates the whole dish, honestly.
05 - Pop that baking sheet into the hot oven. Let it roast for about 40-45 minutes, or until the chicken is cooked through and the skin is golden and crispy. I usually peek in a few times, and every time the smell just gets better and better. This is where a few of my kitchen disasters have happened from forgetting to set a timer—oops!
06 - Once it's done, take the pan out of the oven and let it rest for about 5 minutes. This is super important! The chicken needs this time to reabsorb its juices so it stays tender and not dry. Garnish with a little fresh parsley if you're feeling fancy. The final dish should look like a beautiful, rustic, and incredibly delicious mess. Dig in!

# Notes:

01 - Use a large baking sheet and don't overcrowd the pan for the best roasting. Reheat leftovers in the oven or toaster oven to keep the chicken crispy. Try adding a pinch of smoked paprika to the seasoning mix for a smoky twist! Serve with a side of couscous to soak up all the delicious pan juices.

# Equipment Needed:

01 - Large baking sheet
02 - mixing bowl (optional)

# Nutrition (Per Serving):

Calories: 480 kcal
Total Fat: 30g
Total Carbohydrate: 25g
Protein: 28g