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

Scale

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

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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