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Easy One-Pan Lemon Herb Chicken and Veggies: Perfect 30-Minute Dinner

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This easy one-pan lemon herb chicken and veggies is a quick, delicious weeknight dinner that comes together in about 30 minutes. Juicy chicken thighs and caramelized vegetables are roasted together with a bright lemon herb marinade, making for a satisfying meal with minimal cleanup.

Ingredients

Scale
  • 4 to 6 boneless, skinless chicken thighs (about 1.5 pounds or 680 grams)
  • 2 large lemons (zest and juice)
  • 4 to 5 cloves garlic, minced
  • 2 sprigs fresh rosemary (or 1 teaspoon dried rosemary)
  • 4 to 5 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • 3 tablespoons (45 ml) extra virgin olive oil
  • 4 cups (500 grams) mixed vegetables (broccoli florets, red bell pepper sliced, red onion wedges, baby carrots)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes (optional)
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or aluminum foil.
  2. In a small bowl, combine the zest of both lemons, the juice of one lemon, minced garlic, chopped rosemary and thyme leaves, 2 tablespoons of olive oil, 1 teaspoon of salt, and ½ teaspoon of black pepper. Add red pepper flakes if using. Stir well.
  3. Pat the chicken thighs dry with paper towels. Place them in a large bowl and pour the marinade over them. Use your hands or tongs to coat each piece evenly. Let it sit while you prep the vegetables (about 5 to 10 minutes).
  4. Wash and cut the vegetables into uniform sizes. Toss them in a separate bowl with the remaining 1 tablespoon of olive oil and a pinch of salt and pepper.
  5. Arrange the chicken thighs in the center of the prepared sheet pan, leaving space between each piece. Arrange the vegetables around the chicken in a single layer. Cut the remaining lemon into thin slices and tuck them around the chicken and vegetables.
  6. Roast for 20 to 25 minutes. After about 12 minutes, use tongs to flip the chicken and toss the vegetables. The chicken is done when it reaches an internal temperature of 165°F (74°C) and the vegetables are tender and starting to brown.
  7. Remove the pan from the oven and let it rest for 5 minutes.
  8. Garnish with fresh parsley and squeeze extra lemon juice if desired. Serve the chicken with the roasted vegetables.

Notes

For extra crispy chicken skin, broil for 2-3 minutes at the end. If using softer vegetables like zucchini or cherry tomatoes, add them halfway through cooking. Let the chicken rest for 5 minutes before cutting to keep it juicy.

Nutrition

Keywords: one-pan dinner, lemon herb chicken, sheet pan meal, quick dinner, healthy dinner, 30-minute meal, chicken and vegetables

Find it online: https://lindabake.com/easy-one-pan-lemon-herb-chicken-and-veggies-perfect-30-minute-dinner/