One-Pan Lemon Herb Roasted Chicken
One-Pan Lemon Herb Roasted Chicken brings the vibrant flavors of fresh herbs and zesty lemons to your dinner table, all in one simple pan. This dish captures the essence of home-cooked comfort while being elegant enough for special occasions. Picture succulent chicken, bursting with citrusy notes and fragrant herbs, nestled among tender seasonal vegetables. It’s a feast for both the eyes and the palate, perfect for busy weeknights or leisurely weekend dinners.
Table of Contents
I first stumbled upon this gem when I was searching for a hassle-free recipe that didn’t skimp on flavor. The magic of one-pan meals is that they allow me to whip up a delicious dinner without a mountain of dishes to tackle afterward. The balancing act of flavors—juicy chicken enhanced by the brightness of lemon and the earthiness of herbs—has made this recipe a staple in my cooking repertoire. I promise, once you try it, you’ll be just as hooked!
Why You’ll Love This Recipe
- Simple & Quick: With just 15 minutes of prep and 50 minutes of cooking time, you can have a wholesome, homemade meal with minimal effort.
- Irresistible Flavor: The combination of fresh lemon juice, garlic, and herbs creates a mouthwatering dish that bursts with flavor.
- Eye-Catching Appeal: The vibrant colors of the roasted vegetables alongside the golden chicken make for a beautiful presentation.
- Flexible Serving: Great for family dinners, casual gatherings, or even meal prep for the week ahead.
- Diet-Friendly Options: Easily adaptable to fit gluten-free or dairy-free diets—you can customize the vegetables to suit your preferences!
Ingredients You’ll Need
- 4 pieces bone-in chicken thighs or breasts: I recommend using skin-on thighs for extra flavor and moisture. If you prefer a lighter option, boneless, skinless pieces work too but may cook faster.
- 2 lemons, zested and juiced: Fresh lemons brighten up the dish and keep the chicken moist. Meyer lemons can add a lovely sweetness if available.
- 1 tablespoon fresh rosemary, chopped: This herb brings a fragrant aroma and pairs beautifully with chicken. Dried rosemary can be used in a pinch, though fresh is always best.
- 1 tablespoon fresh thyme, chopped: The earthy undertones of thyme enhance the overall flavor. As with rosemary, dried thyme can suffice but fresh offers the best taste.
- 4 cloves garlic, minced: Garlic adds depth and richness. Feel free to adjust the amount based on your preference.
- 3 tablespoons olive oil: Extra virgin olive oil contributes a rich flavor and helps with the browning of the chicken and vegetables.
- 1 teaspoon salt: Essential for bringing out the flavors. Adjust to taste if you’re watching your sodium intake.
- 1/2 teaspoon pepper: Balances the dish with a subtle heat. Freshly cracked black pepper is ideal for a bolder flavor.
- 4 cups seasonal vegetables (e.g., bell peppers, zucchini, carrots), chopped: These colorful veggies not only enhance the presentation but also add nutritional value. Feel free to substitute with your favorites!
How to Make One-Pan Lemon Herb Roasted Chicken
Preheat: Start by preheating your oven to 425°F (220°C). This ensures that the chicken roasts evenly and gets a beautiful golden color.
Mix Marinade: In a large mixing bowl, combine 3 tablespoons olive oil, 2 tablespoons lemon juice, lemon zest from both lemons, 4 cloves minced garlic, 1 tablespoon chopped rosemary, 1 tablespoon chopped thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. This vibrant mixture smells heavenly and will infuse both the chicken and veggies with flavor.
Marinate Chicken: Add the 4 pieces of bone-in chicken to the bowl and massage the marinade into the chicken, ensuring it’s well-coated. Allow the flavors to mingle for at least 15 minutes while you prep the vegetables. The longer it sits, the more flavorful it becomes.
Prepare Sheet Pan: Line a sheet pan with parchment paper or lightly grease it. This makes for easy cleanup and prevents sticking. Arrange the marinated chicken pieces on the pan, leaving space for the vegetables.
Add Vegetables: Chop up your choice of seasonal vegetables (about 4 cups total) and spread them around the chicken on the sheet pan. Drizzle a little extra olive oil over the veggies, sprinkle with salt, and toss to coat.
Roast: Place the pan in your preheated oven and set a timer for 30-35 minutes. It’s a good idea to check halfway through cooking to ensure everything is progressing nicely and beginning to brown.
Check for Doneness: When the timer goes off, check that the chicken reaches an internal temperature of 165°F (74°C). The skin should look golden and crispy, while the veggies should be tender and caramelized.
Rest & Serve: Remove the pan from the oven and let the chicken rest for about 5-10 minutes. This allows the juices to redistribute, which is crucial for maintaining moisture. Feel free to garnish with additional chopped herbs or lemon wedges for an extra pop!
Storing & Reheating
To store leftovers, let your One-Pan Lemon Herb Roasted Chicken cool completely before transferring it to an airtight container. Enjoy within 3-4 days when stored in the refrigerator. For longer storage, you can freeze portions in a freezer-safe container or bag for up to 3 months. When reheating, pop it in the microwave for about 1-2 minutes or warm in the oven at 350°F (175°C) until heated through. Note that the texture may change slightly upon reheating, so adding a splash of water or a drizzle of olive oil can help rejuvenate the dish.
Chef’s Helpful Tips
- Avoid overcrowding the pan to ensure even cooking and proper browning.
- Let the chicken sit at room temperature for about 30 minutes before cooking for more even results.
- Experiment with different vegetables based on the season—broccoli, asparagus, or sweet potatoes work beautifully.
- If you prefer more zest, add some lemon slices on top of the chicken before roasting.
- Keep a close eye on that cooking time; depending on chicken thickness, it may require slight adjustments.
This One-Pan Lemon Herb Roasted Chicken is one of those soul-soothing meals that feels like a warm hug with each bite. The contrast of the zesty lemon and earthy herbs perfectly complements juicy chicken and colorful vegetables, creating a balanced dish that’s pleasing to both the eyes and the palate. Moreover, it allows you to focus on enjoying the time spent with family or friends instead of fretting over a messy kitchen. Get ready to make this your new go-to for an effortless yet impressive dinner!
Recipe FAQs
Can I use boneless chicken for this recipe?
Absolutely! Boneless chicken breasts or thighs will work just fine. However, keep in mind that they may cook a bit quicker, so start checking for doneness around 20-25 minutes.
What vegetables should I use?
You can use any seasonal vegetables you enjoy! Bell peppers, zucchini, carrots, broccoli, or even potatoes make excellent choices. Aim for a mix of colors and textures for a vibrant dish.
How can I make it more flavorful?
For an extra flavor boost, consider marinating the chicken overnight or adding a few red pepper flakes for a hint of heat. Fresh herbs are also wonderful, so feel free to sprinkle some on top just before serving.
Can I make this ahead of time?
Yes! You can marinate the chicken the night before and store it in the refrigerator. When you’re ready to cook, simply prep the vegetables and pop everything in the oven—it’s perfect for meal prep!
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📖 Recipe Card
One-Pan Lemon Herb Roasted Chicken
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: One Pot
- Method: Baking
- Cuisine: American
Description
This One-Pan Lemon Herb Roasted Chicken is bursting with flavor, featuring juicy chicken pieces marinated in lemon, garlic, and fresh herbs. Perfect for a quick dinner or a healthy meal, it’s an easy-to-make recipe that combines savory chicken and vibrant seasonal vegetables all roasted together on one pan.
Ingredients
- 4 pieces bone-in chicken thighs or breasts
- 2 lemons, zested and juiced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 cups seasonal vegetables (e.g., bell peppers, zucchini, carrots), chopped
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, chopped rosemary, thyme, salt, and pepper.
- Add chicken pieces to the bowl and massage the marinade into the chicken.
- Prepare a sheet pan by placing parchment paper or lightly greasing it; arrange the marinated chicken on the pan.
- Add your seasonal vegetables around the chicken.
- Drizzle a little additional olive oil over the vegetables and sprinkle with salt.
- Place the sheet pan in the preheated oven and set a timer for 30-35 minutes.
- Check on your meal halfway through to observe the cooking progress.
- When the timer goes off, check that the chicken reaches an internal temperature of 165°F (74°C) and remove from the oven.
- Let it rest for 5-10 minutes before serving, garnished with chopped herbs or lemon wedges.
Notes
Feel free to use any seasonal vegetables you have on hand for this recipe.
For added flavor, you can marinate the chicken for a few hours or overnight in the fridge.
Adjust the amount of lemon juice based on your taste preference.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 135mg
