One-Pan Lemon Herb Roasted Chicken is a delightful dish that perfectly combines the vibrant flavors of lemon with fragrant herbs. Roasting chicken in one pan not only simplifies the cooking process but infuses each bite with a savory zest that’s hard to resist. I discovered this gem during a busy weeknight when I needed a satisfying meal without the mess. It quickly became a staple in our home, where the juicy chicken crisps up beautifully, and the veggies roast to perfection, making an easy, wholesome dinner that requires minimal effort. Whether you’re cooking for family or hosting friends, this recipe is sure to impress, bringing everyone to the table with its tantalizing aroma.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make One-Pan Lemon Herb Roasted Chicken
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
One-Pan Lemon Herb Roasted Chicken

What makes this dish shine isn’t just its flavor. The vibrant yellow of the lemon zest and fresh herbs contrasts beautifully against the roasted chicken, creating an enticing presentation. Plus, it’s practically a “set it and forget it” recipe, offering you more time to relax or mingle instead of hovering in the kitchen. If you crave something that’s simple yet bursting with flavor, bursting with zest, the One-Pan Lemon Herb Roasted Chicken is calling your name! You’ll certainly want to give it a try; it’s just that good!

Why You’ll Love This Recipe

Simple & Quick: With just 15 minutes of prep time, you can have a wholesome meal on the table in under an hour.
Irresistible Flavor: The combination of lemon, garlic, and fresh herbs creates a burst of flavor that’s juicy and satisfying.
Eye-Catching Appeal: The vibrant vegetables add color, making it a visual treat that’s perfect for entertaining.
Flexible Serving: Perfect for any occasion—whether it’s a weekday dinner, casual get-together, or special celebration.
Diet-Friendly Options: Easily adaptable to suit various diets; swap in your favorite veggies or make it low-carb with a simple adjustment.

Ingredients You’ll Need

4 pieces bone-in chicken thighs or breasts: These cuts help retain moisture while cooking, resulting in juicy meat. You can substitute skinless cuts if preferred, but they may cook faster.
2 lemons, zested and juiced: Fresh lemons provide bright flavor and acidity; bottled lemon juice won’t yield the same fresh taste.
1 tablespoon fresh rosemary, chopped: This herb adds a fragrant earthiness. If you don’t have fresh, you can use 1 teaspoon dried rosemary instead.
1 tablespoon fresh thyme, chopped: Thyme complements the chicken beautifully. Dried thyme can work in a pinch too—just go with 1 teaspoon.
4 cloves garlic, minced: Freshly minced garlic adds a rich aroma, elevating the dish’s flavor profile. Pre-minced garlic can be used but may lack freshness.
3 tablespoons olive oil: A good quality olive oil enhances flavor while helping in crisping the chicken. Avocado oil can be a suitable substitute for a different taste.
1 teaspoon salt: This helps bring out the natural flavors of the chicken and vegetables. Adjust to your taste preferences.
1/2 teaspoon pepper: Freshly cracked pepper adds a hint of spice. White pepper could be a milder option if you prefer.
4 cups seasonal vegetables (e.g., bell peppers, zucchini, carrots), chopped: Mixing colorful veggies adds nutrients and texture. Feel free to use your favorites or what’s on hand—think broccoli, asparagus, or even potatoes!

How to Make One-Pan Lemon Herb Roasted Chicken

Preheat: Begin by preheating your oven to 425°F (220°C). This high temperature helps achieve a beautiful, crispy skin on the chicken.

Mix Marinade: In a large mixing bowl, combine 3 tablespoons of olive oil, the juice and zest from the 2 lemons, 4 minced garlic cloves, the chopped rosemary and thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. This marinade brings all the flavors together, infusing the chicken with zest and herbaceous notes.

Marinate Chicken: Add the 4 pieces of bone-in chicken thighs or breasts to the bowl and give them a good massage to coat evenly with the marinade. The longer you can marinate, the better, but even a quick toss will work wonders.

Prepare Sheet Pan: Line a sheet pan with parchment paper for easy cleanup, or lightly grease it. Arrange the marinated chicken pieces on the pan, ensuring there’s space for the veggies.

Add Vegetables: Toss your choice of 4 cups chopped seasonal vegetables around the chicken on the pan. Make sure they are spread out for even roasting. Drizzle a touch more olive oil over the veggies and give them a sprinkle of salt for flavor.

Roast: Place the sheet pan in the preheated oven and set a timer for 30-35 minutes. This allows the chicken to cook thoroughly while developing those lovely golden edges.

Check Progress: Halfway through roasting, take a peek at your dish. You’ll want to make sure everything is cooking evenly, and occasionally giving the veggies a little stir can help.

Check Temperature: When the timer goes off, use a meat thermometer to ensure the chicken has reached an internal temperature of 165°F (74°C) for safe eating. The juices should run clear, and the chicken skin should be crispy and brown.

Rest & Serve: Allow the chicken to rest for 5-10 minutes before serving. This brief pause helps the juices redistribute and keeps the chicken moist. You can garnish your dish with extra chopped herbs or lemon wedges for an appealing finish.

Storing & Reheating

To store your One-Pan Lemon Herb Roasted Chicken, let it cool completely before transferring it to an airtight container. It will be good in the fridge for up to 4 days. For longer storage, you can freeze it in sealed containers or freezer bags for up to 3 months. When reheating, place it in a preheated oven at 350°F (175°C) for about 15-20 minutes, until heated through. The chicken may lose a bit of its initial crispiness, but a quick broil at the end will help restore some texture.

Chef’s Helpful Tips

Ensure that your chicken is at room temperature before cooking; this helps it cook evenly.
If you prefer a more intense flavor, let the chicken marinate for an hour or even overnight in the refrigerator.
Roast thicker veggies like carrots longer than more tender ones like zucchini for even cooking.
If you’re using a convection oven, reduce the temperature by about 25°F (15°C) to avoid over-browning.
For added color and caramelization, switch on the broiler for the last few minutes of cooking; just keep a close eye to prevent burning.
This dish is also perfect for meal prep—feel free to make a batch in advance for quick lunches or dinners!

While One-Pan Lemon Herb Roasted Chicken brings a burst of refreshing flavors to your table, it also lends itself to creativity and personal taste. Feel free to swap in different herbs and veggies, allowing yourself to adapt this delightful dish to whatever you have on hand or prefer. With its ease and delightful flavor, it’s a dish that checks all the boxes of delicious, nutritious, and satisfying. Prepare it today and relish the deliciousness!

Recipe FAQs

Can I use boneless chicken?

Absolutely! Boneless chicken thighs or breasts can be used. Just keep an eye on the cooking time, as they may cook faster—start checking them at about 25 minutes.

What vegetables work best for this recipe?

Seasonal vegetables like bell peppers, zucchini, carrots, broccoli, or asparagus are fantastic choices. Just make sure to cut them into similar sizes for even cooking.

Can I make this ahead of time?

Yes, you can marinate the chicken and chop the vegetables the night before. Store them separately in the fridge until you’re ready to roast them. It’s a great way to save time on a busy day!

What can I serve with this chicken dish?

This One-Pan Lemon Herb Roasted Chicken pairs wonderfully with a side of rice, quinoa, or crusty bread to soak up any leftover juices. A refreshing salad on the side also complements the meal beautifully.

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One-Pan Lemon Herb Roasted Chicken

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Author: Peter
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 4 servings 1x
Category: One Pot
Method: Baking
Cuisine: American

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Description

This One-Pan Lemon Herb Roasted Chicken is perfectly seasoned and paired with vibrant seasonal vegetables. Ideal for a quick and delicious dinner that’s easy to make!

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

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Instructions

Preheat your oven to 425°F (220°C).
In a large mixing bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, chopped rosemary, thyme, salt, and pepper.
Add chicken pieces to the bowl and massage the marinade into the chicken.
Prepare a sheet pan by placing parchment paper or lightly greasing it; arrange the marinated chicken on the pan.
Add your seasonal vegetables around the chicken.
Drizzle a little additional olive oil over the vegetables and sprinkle with salt.
Place the sheet pan in the preheated oven and set a timer for 30-35 minutes.
Check on your meal halfway through to observe the cooking progress.
When the timer goes off, check that the chicken reaches an internal temperature of 165°F (74°C) and remove from the oven.
Let it rest for 5-10 minutes before serving, garnished with chopped herbs or lemon wedges.

Notes

For added flavor, marinate the chicken for a few hours or overnight.
Feel free to use your favorite vegetables or whatever is in season for the best results.
Adjust seasonings to your taste preference.