Description
This One-Pan Lemon Herb Roasted Chicken offers a burst of flavor from the zesty lemon and fresh herbs, paired with vibrant seasonal vegetables. It’s a quick and satisfying dish, perfect for busy weeknights or gatherings, making dinner a delight with minimal cleanup.
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
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 customize the vegetables based on what’s in season or your personal preferences.
For extra flavor, marinate the chicken for a few hours or overnight when possible.
Nutrition
- Serving Size: 1 piece of chicken with vegetables
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg