Description

One-Pan Lemon Herb Roasted Chicken is a delightful dish combining juicy chicken, zesty lemons, and aromatic herbs. With simple prep and seasonal veggies, it’s an ideal choice for a quick, healthy dinner that pleases everyone at the table.

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 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 with parchment paper or grease it lightly; arrange the marinated chicken on the pan.
Add seasonal vegetables around the chicken.
Drizzle 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 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

For a richer flavor, marinate the chicken for a few hours before cooking.
Feel free to substitute seasonal vegetables based on your preference.
Make it a complete meal by serving with crusty bread or rice.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 3g
Sodium: 590mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 38g
Cholesterol: 120mg