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Weeknight • Chicken

Lemon Herb Roasted Chicken and Root Veg

A flavorful one-pan meal with juicy chicken and tender root vegetables infused with lemon and herbs.

Prep
15 min
Cook
40 min
Servings
4
Level
Weeknight
Lemon Herb Roasted Chicken and Root Veg

Sheet pan meals are a weeknight blessing, and this Lemon Herb Roasted Chicken and Root Veg is no exception! Everything cooks together on one pan, mingling flavors beautifully for a deeply satisfying dinner. The chicken stays incredibly juicy, while the root vegetables become tender and sweet with those irresistible crispy edges. It’s simple, elegant, and oh-so-delicious.

Ingredients

Yield: 4 servings

Main

  • 1.5 lbs boneless, skinless chicken thighs (or drumsticks), patted dry
  • 1 lb small potatoes (like creamer or Yukon Gold), quartered
  • 1 lb carrots, peeled and chopped into 1-inch pieces
  • 1 red onion, cut into wedges
  • 3 tbsp olive oil
  • 1 lemon, halved (one half sliced, one half for juice)
  • 2 cloves garlic, minced
  • 1 tbsp chopped fresh rosemary
  • 1 tbsp chopped fresh thyme
  • Salt and black pepper to taste

Preparation

  1. Step 1

    Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

  2. Step 2

    In a large bowl, combine the quartered potatoes, chopped carrots, and red onion wedges. Drizzle with 2 tablespoons of olive oil, salt, and pepper. Toss to coat evenly. Spread vegetables in a single layer on the prepared baking sheet.

  3. Step 3

    In the same bowl (no need to wash!), combine the chicken thighs. Drizzle with the remaining 1 tablespoon of olive oil, minced garlic, chopped rosemary, chopped thyme, the juice of half a lemon, salt, and pepper. Toss to coat.

  4. Step 4

    Arrange the chicken thighs among the vegetables on the baking sheet. Add the sliced lemon pieces to the pan.

  5. Step 5

    Roast for 30-40 minutes, or until chicken is cooked through (internal temperature 165°F / 74°C) and vegetables are tender and lightly caramelized. You can flip the vegetables halfway through for more even browning.

  6. Step 6

    Serve immediately, squeezing a little extra fresh lemon juice over everything if desired.

Tips

  • Don't overcrowd the baking sheet – use two if necessary to ensure everything roasts evenly and gets beautifully browned.
  • If you don't have fresh herbs, 1 teaspoon of dried herbs (rosemary and thyme) will work.
  • Feel free to add other root vegetables like parsnips or sweet potatoes.

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