Easy One-Pan Lemon Herb Roasted Chicken
This one-pan wonder features tender chicken thighs roasted to perfection with zesty lemon, garlic, and fresh herbs. It's a flavorful, low-mess dinner that delivers crispy skin and juicy meat in under an hour.
Ingredients
Ingredients
- 1.5 lb chicken thighs bone-in, skin-on
- 3 tbsp olive oil extra virgin
- 2 tbsp fresh lemon juice about 1 lemon
- 1 whole lemon sliced into rounds
- 4 cloves garlic minced
- 1 tbsp fresh rosemary chopped
- 1 tbsp fresh thyme leaves removed from stems
- 1 tsp salt or to taste
- 1 tsp black pepper freshly ground
- 1 lb baby potatoes halved
- 2 tbsp fresh parsley chopped, for garnish
Notes
Storage: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or air fryer to maintain crisp skin. Make-Ahead: You can marinate the chicken and potatoes up to 24 hours in advance and keep them refrigerated. Variations: Swap baby potatoes for chopped carrots, Brussels sprouts, or sweet potatoes. Add a tablespoon of Dijon mustard to the marinade for extra tang.