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.

Nutrition

Serving Size: 1 chicken thigh with vegetables
Calories: 450
Sugar: 3g
Sodium: 600mg
Fat: 24g
Saturated Fat: 5g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 4g
Protein: 31g
Cholesterol: 120mg