Go Back
A steaming bowl of healthy cozy dinner recipes with vegetables

One Pan Lemon Herb Roasted Chicken and Veggies

This easy one-pan recipe combines tender chicken and fresh vegetables with a vibrant lemon-herb seasoning, creating a flavorful and healthy meal with minimal cleanup. It's perfect for busy weeknights and meal prepping.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 boneless, skinless chicken thighs
  • 4 cups broccoli florets
  • 2 large carrots peeled and chopped
  • 1 lb potatoes diced small
  • 1 medium red onion cut into wedges
Lemon Herb Marinade
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 3 cloves garlic minced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Equipment

  • Large baking sheet
  • Large mixing bowl

Method
 

Preparation
  1. Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
  2. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, paprika, salt, and pepper to create the lemon herb marinade.
Combine & Roast
  1. Add chicken thighs, broccoli, carrots, potatoes, and red onion to the bowl with the marinade, tossing until everything is evenly coated.
  2. Spread the chicken and vegetables in a single layer on the prepared baking sheet.
  3. Roast for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender-crisp and lightly browned, flipping halfway if desired.
Serve
  1. Remove from oven and let rest for a few minutes before serving hot. Garnish with fresh parsley if desired.

Notes

For extra flavor, marinate the chicken and vegetables for at least 30 minutes, or even overnight. You can substitute other vegetables like bell peppers, zucchini, or sweet potatoes. Adjust roasting time as needed for larger or smaller cuts of chicken and vegetables.