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Weeknight • Chicken

One-Pan Lemon Herb Roast Chicken

This effortless one-pan roast chicken bursts with bright lemon and fragrant herbs, making for a juicy and flavorful meal.

Prep
15 min
Cook
45 min
Servings
4
Level
Weeknight
One-Pan Lemon Herb Roast Chicken

Forget complicated roasts! This One-Pan Lemon Herb Roast Chicken is the epitome of simple elegance. With minimal fuss and maximum flavor, you'll have a tender, juicy chicken dish that everyone will love. The bright lemon and aromatic herbs create a truly irresistible aroma and taste, all on one easy sheet pan!

Ingredients

Yield: 4 servings

Main

  • 2 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, or a mix)
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 2 cloves garlic, minced
  • 1 lemon, half sliced into rounds, half for juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 lb small potatoes, cut into 1-inch pieces
  • 1/2 lb green beans, trimmed

Preparation

  1. Step 1

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

  2. Step 2

    In a large bowl, combine the chicken pieces, olive oil, rosemary, thyme, minced garlic, juice from half of the lemon, salt, and pepper. Toss to coat evenly.

  3. Step 3

    Add the cut potatoes to the bowl with the chicken and toss to coat in the seasonings.

  4. Step 4

    Arrange the chicken and potatoes in a single layer on the prepared baking sheet. Place lemon slices around the chicken.

  5. Step 5

    Roast for 30 minutes. Add the trimmed green beans to the baking sheet, tossing them gently with some of the pan juices. Continue to roast for another 15-20 minutes, or until the chicken is cooked through (internal temperature 165°F/74°C) and the vegetables are tender and lightly browned.

  6. Step 6

    Serve immediately, drizzled with any remaining pan juices.

Tips

  • For crispier chicken skin, pat the chicken dry before adding oil and seasonings.
  • Don't overcrowd the pan; use two baking sheets if necessary to ensure even roasting.
  • Feel free to swap in other sturdy vegetables like carrots, broccoli, or Brussels sprouts.

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