One Pan Roasted Lemon and Herb Chicken with Veggies

One-Pan Lemon Herb Roasted Chicken and Veggies

This recipe is designed for ease and maximum flavor with minimal cleanup. The lemon and herbs infuse both the chicken and vegetables with a bright, aromatic taste.

Yields: 4 servings
Prep time: 15 minutes
Cook time: 40-50 minutes

Ingredients:

For the Chicken:

6 Chicken Thighs

2 tablespoons olive oil

Juice and/or zest of 1 large lemon

2 tablespoons of Italian Seasoning

1 teaspoon paprika (optional, for color and mild flavor)

Salt and freshly ground black pepper to taste

For the Vegetables:

3 or 4 large Yukon Gold Potatoes

1 head broccoli, cut into florets

1 red bell pepper, cut into bite size pieces

1 yellow bell pepper, cut into bite size pieces

1green bell pepper, cut into bite size pieces

1 small red onion, cut into wedges (optional)

2 tablespoons olive oil

Salt and freshly ground black pepper to taste

Equipment:

Large rimmed baking sheet

Parchment paper (optional, for easier cleanup)

Large mixing bowls

Instructions:

Preheat Oven & Prep Pan: Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup, if desired.

Marinate Chicken: In a medium bowl, combine the chicken pieces, 2 tablespoons of olive oil, lemon juice, lemon zest, Italian seasoning, paprika, salt, and pepper. Toss well to coat all the chicken pieces. Let it sit while you prepare the vegetables, or for a deeper flavor, you can marinate for at least 30 minutes, or even longer in the fridge (up to a few hours).

Prepare Vegetables: In a large bowl, combine the prepped potatoes, broccoli florets, carrots, and red bell pepper (and red onion, if using). Drizzle with 2 tablespoons of olive oil, and season generously with salt and freshly ground black pepper. Toss well to ensure all the vegetables are coated.

Combine on Sheet Pan: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Leave a little space in the center for the chicken.

Add Chicken & Roast: Arrange the marinated chicken pieces evenly among the vegetables on the sheet pan. Make sure everything is in a single layer to ensure even cooking and browning.

Roast: Place the baking sheet in the preheated oven. Roast for 40-50 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender and slightly caramelized. Halfway through cooking (around 15-20 minutes), you can give the vegetables a gentle toss to promote even browning.

Rest & Serve: Once cooked, remove the sheet pan from the oven. Let the chicken rest for a few minutes before serving. This allows the juices to redistribute, keeping the chicken moist. Serve immediately.

Serving Suggestions: You can serve this with a side of quinoa, rice, or a light green salad for a complete meal.

Okay, let’s make this one pan roasted lemon and herb chicken with veggies. Now, place your chicken thighs into a large bowl. [Music] Seasoned with Italian seasoning, salt, pepper, and paprika. [Music] Pour in a little olive oil and lemon juice. [Music] Make sure to coat each piece and let it set and marinate for at least 30 minutes to 1 hour. [Music] In a separate bowl, add broccoli, [Music] Yukon Gold potatoes, [Music] bite-sized pieces of bell pepper. [Music] Season with a little olive oil, salt, [Music] and pepper. Mix that in. And then set it to the side. [Music] Now, on a large baking sheet lined with uh parchment paper, place your chicken thighs in the middle. [Music] [Music] [Music] And then surround the chicken thighs with your ve vegetable and potato mixture. [Music] basically. [Music] [Music] Okay. [Music] Place this into the oven for at least 40 minutes until our chicken is done and we get the color that we’re looking for. [Music] This chicken was amazing. The skin was crispy. The inside was tender. The vegetables had a slight char, but tender as well. Thank you for watching. Please like, comment, and subscribe for more videos. [Music]