Description
This One-Pan Lemon Herb Roasted Chicken is bursting with irresistible flavors. With simple prep and fresh ingredients like lemon, rosemary, and garlic, it’s a perfect choice for a quick and healthy dinner or a comforting meal at home. You’ll love how effortless and tasty this recipe is!
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, mix together olive oil, lemon juice, lemon zest, minced garlic, chopped rosemary, thyme, salt, and pepper.
- Add chicken pieces to the bowl and rub the marinade into the chicken.
- Prepare a sheet pan by lining it with parchment paper or greasing it lightly; place the marinated chicken on the pan.
- Surround the chicken with your seasonal vegetables.
- Drizzle a bit more olive oil over the vegetables and sprinkle salt on top.
- Put the sheet pan in the preheated oven and set a timer for 30-35 minutes.
- Check halfway through to monitor the progress of cooking.
- When the timer goes off, ensure the chicken reaches an internal temperature of 165°F (74°C) then take it out of the oven.
- Allow it to rest for 5-10 minutes before serving, garnished with chopped herbs or lemon wedges.
Notes
Feel free to switch up the vegetables based on what’s in season or what you have at home.
Make sure to let the chicken rest before serving to keep it juicy and flavorful.
For extra flavor, marinate the chicken for a few hours or overnight if time allows.
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 480
- Sugar: 3g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 134mg