Easy One-Pan Lemon Herb Roasted Chicken and Veggies
A vibrant, fuss-free dinner featuring juicy chicken thighs and colorful vegetables roasted together in one pan with bright lemon and aromatic herbs. Perfect for busy weeknights, it delivers maximum flavor with minimal cleanup.
Ingredients
Ingredients
- 4 pieces bone-in, skin-on chicken thighs about 1.5 lbs total, patted dry
- 1 lb baby potatoes halved
- 1 large red bell pepper cut into 1-inch chunks
- 1 medium red onion cut into wedges
- 2 tbsp olive oil
- 1 large lemon zested and juiced
- 4 cloves garlic minced
- 1 tbsp fresh rosemary chopped, or 1 tsp dried
- 1 tbsp fresh thyme leaves or 1 tsp dried
- 1 tsp salt
- 0.5 tsp black pepper
Notes
Storage: Cool completely and store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for best texture.
Make-Ahead Tip: Chop all vegetables and mix the marinade up to 1 day ahead. Store separately and assemble before roasting.
Substitutions: Use boneless, skinless chicken breasts or thighs; reduce cook time by 5-10 minutes. Swap vegetables with broccoli florets or carrots.
Serving Suggestion: Pair with a simple green salad or crusty bread to soak up the flavorful pan juices.
Make-Ahead Tip: Chop all vegetables and mix the marinade up to 1 day ahead. Store separately and assemble before roasting.
Substitutions: Use boneless, skinless chicken breasts or thighs; reduce cook time by 5-10 minutes. Swap vegetables with broccoli florets or carrots.
Serving Suggestion: Pair with a simple green salad or crusty bread to soak up the flavorful pan juices.