One-Pan Lemon Herb Roasted Chicken combines simplicity with vibrant flavors to create a dinner worthy of any occasion. The succulent chicken, infused with bright lemon and fragrant herbs, roasts perfectly alongside seasonal vegetables. It’s a one-pan wonder that becomes a delicious, hassle-free meal, leaving you more time to enjoy the company of family and friends. With tender meat and crispy skin, this dish delivers a satisfying balance that rivals any gourmet kitchen creation, transforming a simple weeknight dinner into something special.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make One-Pan Lemon Herb Roasted Chicken
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
One-Pan Lemon Herb Roasted Chicken

I first stumbled upon this delightful recipe during a busy week when takeout was calling my name. Yet, I craved something healthier and homemade. The moment I pulled the chicken from the oven, the citrus aroma filled my kitchen and my heart. With minimal prep and cleanup, One-Pan Lemon Herb Roasted Chicken quickly became a family favorite, gracing our table regularly. If you’re looking for a delightful meal that’s easy to prepare and sure to impress, I invite you to give this recipe a try!

Why You’ll Love This Recipe

Simple & Quick: With just 15 minutes of prep time, this dish comes together effortlessly.
Irresistible Flavor: The combination of lemon, garlic, and fresh herbs creates a mouthwatering experience.
Eye-Catching Appeal: The colorful veggies paired with golden chicken make for a beautiful presentation.
Flexible Serving: Perfect for family dinners, gatherings, or meal prep; it’s a versatile crowd-pleaser.
Diet-Friendly Options: Easily adaptable for gluten-free diets or to include your favorite veggies.

Ingredients You’ll Need

4 pieces bone-in chicken thighs or breasts: Choose bone-in for added flavor and moisture. If you prefer white meat, chicken breasts are a great option too.
2 lemons, zested and juiced: The zest brings concentrated lemon flavor, while the juice adds tanginess. If you have limes, they can be substituted for a twist!
1 tablespoon fresh rosemary, chopped: Fresh rosemary imparts a lovely woodland aroma. Dried rosemary can be used in a pinch, just reduce the amount by half.
1 tablespoon fresh thyme, chopped: Fresh thyme offers a subtle earthiness. If using dried, again, use half as much for the best taste.
4 cloves garlic, minced: Garlic adds depth and richness. Feel free to use garlic powder if you don’t have fresh, using about 1 teaspoon.
3 tablespoons olive oil: Olive oil helps to keep the chicken moist while adding flavor. You can substitute with avocado oil for a different taste.
1 teaspoon salt: Essential for enhancing all the flavors of this dish.
1/2 teaspoon pepper: Freshly cracked black pepper adds warmth and complements the lemon nicely.
4 cups seasonal vegetables (e.g., bell peppers, zucchini, carrots), chopped: Choose your favorites or whatever is in season. Try to keep the pieces uniform for even cooking.

How to Make One-Pan Lemon Herb Roasted Chicken

Preheat the Oven: Start by preheating your oven to 425°F (220°C). This high heat is key for achieving that golden, crispy skin on your chicken.

Mix the Marinade: In a large mixing bowl, combine 3 tablespoons olive oil, the juice and zest of 2 lemons, 4 minced cloves of garlic, 1 tablespoon chopped rosemary, 1 tablespoon chopped thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir until well blended, creating a refreshing marinade.

Marinate the Chicken: Add your chicken pieces to the bowl and give them a good massage in the marinade. Ensure the chicken is well coated for maximum flavor. This step can be done ahead of time for taste enhancement!

Prepare the Baking Sheet: Line a large sheet pan with parchment paper or lightly grease it to prevent sticking. Arrange the marinated chicken on the pan, leaving space around each piece for the veggies.

Add the Vegetables: Scatter 4 cups of your chosen seasonal vegetables around the chicken on the sheet pan. This ensures that they cook evenly while absorbing all those aromatic juices.

Season the Veggies: Drizzle a bit of additional olive oil over the vegetables and sprinkle with a pinch of salt. This elevates their natural sweetness as they roast.

Roast: Place the sheet pan in your preheated oven and set a timer for 30-35 minutes. The chicken will become golden, and the vegetables tend to caramelize beautifully around the edges.

Check for Doneness: Halfway through the cooking time, check on your meal, giving everything a quick stir. The cooking process is visual, so look for bubbling juices and browning skin.

Ensure Proper Temperature: Once the timer goes off, check that the chicken’s internal temperature reaches 165°F (74°C) using a meat thermometer for accuracy. If it needs more time, add a few extra minutes as cooking can vary depending on your oven.

Rest and Serve: Let the dish rest for about 5-10 minutes after removing it from the oven. This helps to lock in moisture. Garnish with freshly chopped herbs or lemon wedges for an extra touch before serving!

Storing & Reheating

If you have leftovers of this One-Pan Lemon Herb Roasted Chicken, let it cool to room temperature before short-term storage. Store it in an airtight container in the fridge for up to 3 days. For longer storage, freeze the chicken and veggies in a sealed freezer bag for up to 3 months. When you’re ready to enjoy, reheat in the oven at 350°F (175°C) for about 15-20 minutes, ensuring the chicken is hot all the way through. The texture may be less crispy after freezing, but a quick blast in the oven helps revive it!

Chef’s Helpful Tips

Avoid overcrowding the pan; this prevents steam and helps you achieve that needed crispiness.
If you’re using frozen chicken, remember to thaw it completely for an even cook.
Use room temperature chicken for better marinade absorption.
If you love a little heat, try adding red pepper flakes or a dash of your favorite hot sauce to the marinade.
Feel free to experiment with different vegetables like asparagus or sweet potatoes based on your preference.

One-Pan Lemon Herb Roasted Chicken is more than just a meal—it’s a cozy gathering around the table with loved ones. This vibrant dish invites you to explore flavors, try various veggie combinations, and relax as you anticipate that first delicious bite.

Recipe FAQs

Can I use boneless chicken for this recipe?

Yes, you can use boneless chicken thighs or breasts. Just watch the cooking time, as they may cook faster—start checking for doneness at around 25 minutes.

Which vegetables are best for roasting with chicken?

Seasonal vegetables like bell peppers, zucchini, carrots, and onions work beautifully. You can also use broccoli, snap peas, or root vegetables depending on what’s fresh!

What can I serve with this dish?

This dish pairs wonderfully with a light salad, crusty bread for sopping up juices, or even a warm grain like quinoa or rice for a hearty meal.

Can I make the marinade in advance?

Definitely! You can prepare the marinade a day ahead, and it even improves in flavor overnight in the refrigerator. Just remember to let the chicken marinate for at least 30 minutes before cooking for the best taste.

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One-Pan Lemon Herb Roasted Chicken

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Author: Anna
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

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Description

This One-Pan Lemon Herb Roasted Chicken boasts mouthwatering flavors and a simple preparation. Perfect for a quick dinner, it features juicy chicken marinated with fresh herbs and garlic, accompanied by seasonal vegetables that make for a healthy, fulfilling meal.

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 the oven to 425°F (220°C).
In a large bowl, mix the olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, salt, and pepper.
Add the chicken to the marinade and make sure it's well coated.
Prepare a sheet pan with parchment paper or grease it lightly; arrange the chicken on the pan.
Surround the chicken with the chopped seasonal vegetables.
Drizzle olive oil over the vegetables and sprinkle with salt.
Bake in the preheated oven for 30-35 minutes.
Halfway through, monitor the cooking progress.
When finished, ensure the chicken reaches an internal temperature of 165°F (74°C) before removing it from the oven.
Allow to rest for 5-10 minutes before serving, garnished with chopped herbs or lemon wedges.

Notes

For extra flavor, marinate the chicken for a few hours before cooking.
Feel free to swap seasonal vegetables based on what’s available.
Leftovers can be stored in an airtight container for up to three days.