Easy One-Pan Healthy Lemon Herb Roasted Chicken Thighs
This simple, one-pan recipe delivers juicy, flavorful chicken thighs with a bright lemon and aromatic herb crust, perfect for a healthy, fuss-free weeknight dinner.
Ingredients
Ingredients
- 4 lb bone-in, skin-on chicken thighs about 8 thighs, patted dry
- 2 tbsp olive oil extra virgin
- 1 large lemon zested and juiced
- 4 cloves garlic minced
- 2 tbsp fresh rosemary chopped, or 2 tsp dried
- 2 tbsp fresh thyme leaves stripped, or 2 tsp dried
- 1 tsp salt
- 1/2 tsp black pepper freshly ground
- 1 lb baby potatoes halved, optional for a complete one-pan meal
- 1 large red onion cut into wedges, optional
Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F to maintain crisp skin. Make-Ahead: Marinate the chicken up to 24 hours in advance; keep refrigerated. Variations: Substitute chicken breasts (adjust cook time to 20-25 mins) or use other root vegetables like carrots or parsnips. For a dairy-free and gluten-free meal, this recipe is naturally compliant.