Description

This one-pan lemon chicken with veggies combines juicy, golden-browned chicken thighs with tender, colorful vegetables and a bright lemon-herb marinade. Perfect for busy weeknights, it offers a simple yet flavorful comfort food twist that eliminates extra dishes. Marinate the chicken, roast everything together, and enjoy a balanced meal with minimal cleanup. Serve alongside soups or quesadillas for a complete family dinner.

Ingredients

Scale

6 chicken thighs (bone-in or boneless)

2 lemons (juice and zest)

4 cloves garlic, minced

3 tablespoons olive oil

2 carrots, sliced

1 zucchini, sliced

1 head broccoli, cut into florets

1 teaspoon dried oregano

1 teaspoon dried thyme

salt and pepper to taste

fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven to 400°F (200°C).

2. Whisk together lemon juice, lemon zest, garlic, olive oil, oregano, thyme, salt, and pepper in a mixing bowl.

3. Place the chicken thighs in the marinade and let rest for 30 minutes.

4. Toss the sliced carrots, zucchini, and broccoli with olive oil, salt, and pepper.

5. Arrange the marinated chicken in the center of a sheet pan and spread the vegetables around it.

6. Roast for 20 minutes, then stir the vegetables and spoon pan juices over the chicken.

7. Continue roasting for an additional 15 to 20 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.

8. Drizzle with fresh lemon juice, sprinkle with chopped parsley, and serve immediately.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: main course
Method: roasting
Cuisine: american

Nutrition

Serving Size: 1 serving

Keywords: one-pan lemon chicken, lemon chicken, one-pan meal, weeknight dinner, comfort food twist, roasted veggies, easy recipe, family dinner, simple cooking