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Weeknight • Chicken

Lemon Herb Roasted Chicken & Veggies

A simple one-pan meal featuring tender chicken and roasted vegetables brightened with lemon and herbs.

Prep
15 min
Cook
30 min
Servings
4
Level
Weeknight
Lemon Herb Roasted Chicken & Veggies

Sometimes, you just need a dinner that takes care of itself, right? This Lemon Herb Roasted Chicken and Veggies recipe is exactly that. Everything roasts together on one pan, infusing your kitchen with incredible aromas and delivering a satisfying, wholesome meal with minimal fuss. It’s flavor, convenience, and deliciousness all rolled into one!

Ingredients

Yield: 4 servings

Main

  • 1.5 lbs boneless, skinless chicken thighs, or 4 bone-in, skin-on chicken thighs
  • 1 lb small potatoes, quartered (Yukon golds or red potatoes work great)
  • 1 head broccoli, cut into florets
  • 1 red onion, cut into wedges
  • 3 tbsp olive oil
  • 1 lemon, thinly sliced, plus 1 tbsp lemon juice
  • 1 tbsp dried Italian seasoning (or a mix of dried oregano, thyme, rosemary)
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Fresh parsley, chopped, for garnish (optional)

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 chicken thighs, potatoes, broccoli florets, and red onion. Drizzle with olive oil, lemon juice, Italian seasoning, garlic powder, salt, and pepper. Toss well to ensure everything is evenly coated.

  3. Step 3

    Spread the chicken and vegetables in a single layer on the prepared baking sheet. Arrange lemon slices among the ingredients.

  4. Step 4

    Roast for 25-35 minutes, or until chicken is cooked through (internal temperature of 165°F/74°C) and vegetables are tender and slightly caramelized. If using bone-in chicken, cook time may be closer to 40-45 minutes.

  5. Step 5

    Garnish with fresh parsley, if desired, and serve hot.

Tips

  • Don’t overcrowd the pan! If your pan is too full, use two baking sheets to ensure everything roasts instead of steams.
  • Feel free to swap out veggies based on what you have – bell peppers, carrots, or zucchini would also be delicious.
  • A sprinkle of red pepper flakes adds a kick if you like a little heat.

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