Description
One-Pan Lemon Herb Roasted Chicken combines irresistible flavors with easy preparation. This dish features succulent chicken marinated with lemon, herbs, and seasonal vegetables, making it perfect for a quick and healthy meal.
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 the oven to 425°F (220°C).
- In a large mixing bowl, mix olive oil, lemon juice, lemon zest, minced garlic, chopped rosemary, thyme, salt, and pepper.
- Add the chicken to the bowl and massage the marinade into the pieces.
- Prepare a sheet pan with parchment paper or grease it lightly; arrange the marinated chicken on the pan.
- Add the seasonal vegetables around the chicken pieces.
- Drizzle a little more olive oil over the vegetables and season with salt.
- Place the sheet pan in the preheated oven and set a timer for 30-35 minutes.
- Check halfway through to monitor the cooking progress.
- When the timer goes off, ensure the chicken reaches an internal temperature of 165°F (74°C) before removing from the oven.
- Let it rest for 5-10 minutes, then serve garnished with herbs or lemon wedges.
Notes
Feel free to mix and match seasonal vegetables based on availability.
For extra flavor, marinate the chicken for a few hours or overnight if time allows.
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 470
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 140mg