Easy Homemade Lemon‑Herb One‑Pan Chicken & Veggies — A Traditional, Healthy Weeknight Dinner

A little Creativity is all it takes 🙌🏽 Let’s eat y’all ♥️ — tonight that means this easy, traditional, homemade lemon‑herb one‑pan chicken and roasted veggies that feels like a hug on a plate. I first made this on a rainy weeknight when I had five minutes to cook and a fridge full of odds and ends; it turned into a Sunday‑dinner classic for our little family.

Serve this for weeknight dinners, cozy Sunday family meals, or even for holiday sides when you want something wholesome and homemade without fuss. It’s simple enough for busy nights, pretty enough for guests, and healthy enough to keep you feeling good the next day.

A little Creativity is all it takes 🙌🏽 Let’s eat y’all ♥️

🧂 Ingredients:

• 4 bone‑in, skin‑on chicken thighs (about 2–2.5 lb / 900–1,100 g) — or use boneless for faster cooking
• 1 lb (450 g) baby potatoes, halved (or sweet potatoes, cubed)
• 1 lb (450 g) carrots and/or Brussels sprouts, halved or thickly sliced
• 1 large red onion, cut into wedges
• 4 cloves garlic, sliced thin
• 2 lemons — zested and one juiced, one sliced into rounds
• 2 tbsp fresh rosemary, chopped (or 2 tsp dried)
• 2 tbsp fresh thyme leaves (or 2 tsp dried)
• 3 tbsp extra‑virgin olive oil
• 1 tsp smoked paprika (optional)
• 1 tsp kosher salt (adjust to taste)
• 1/2 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional, for a little kick)
• Fresh parsley for garnish (optional)

Notes: This recipe serves 4. For a lower‑calorie option, use skinless chicken and replace potatoes with cauliflower or more green veggies.

👩‍🍳 Directions:

1. Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly oil a sheet pan.
2. Pat chicken thighs dry with paper towels — this helps them crisp. Season chicken on both sides with 1 tsp salt, 1/4 tsp pepper, smoked paprika, and a little lemon zest.
3. In a large bowl, toss potatoes, carrots/Brussels sprouts, and onion with 2 tbsp olive oil, the remaining salt and pepper, rosemary, thyme, garlic, and red pepper flakes. Add half the lemon juice.
4. Arrange veggies in a single layer on the baking sheet; nestle the chicken thighs skin‑side up among the veggies. Tuck lemon slices between pieces. Drizzle remaining 1 tbsp olive oil over the chicken.
5. Roast for 30–35 minutes, until veggies are tender and golden and chicken reaches an internal temperature of 165°F (74°C). If you want extra‑crispy skin, broil for 2–3 minutes at the end — watch carefully so it doesn’t burn.
6. Remove from oven and let chicken rest 5 minutes. Squeeze remaining lemon juice over everything, sprinkle with parsley, and serve warm.

Cooking tips: For evenly cooked veggies, cut potatoes and roots into uniform pieces. If using boneless thighs or breasts, reduce roasting time to 20–25 minutes and check temperature. Start with high heat (425°F) for caramelization; lower heat will make veggies softer but less golden.

💡 Tips & Variations:

• Vegan swap: Replace chicken with extra‑firm tofu (press and cube) or a can of chickpeas. Toss with veggies and roast 25–30 minutes until crisp. Marinate tofu in lemon, olive oil, and spices beforehand.
• Low‑carb / Keto: Swap potatoes for cauliflower florets or extra Brussels sprouts.
• Gluten‑free: This recipe is naturally gluten‑free — just double‑check any packaged spices.
• Make it dairy‑free: Already dairy‑free — skip butter. Add a spoonful of dairy‑free yogurt or tzatziki on the side if desired.
• One‑pan shortcut: Sear chicken in a hot skillet 3 minutes per side for deeper color, then transfer to the baking sheet with veggies.
• Serving ideas: Serve over cooked quinoa, brown rice, or a bed of mixed greens. Add a dollop of Greek yogurt or chimichurri for extra flavor.
• Leftovers & storage: Cool completely, store in airtight containers in the fridge for up to 4 days. Reheat in a 375°F (190°C) oven for 10–15 minutes to restore crispness, or microwave in short bursts. Freeze cooked components separately for up to 2 months (veggies may soften when thawed).

🩺 Health & Lifestyle Tie‑in (Optional):
This dish is a great balance of lean protein and fiber‑rich vegetables, plus heart‑healthy olive oil and fresh herbs — all good for sustained energy and mood. Choosing homemade meals like this can help reduce dining‑out costs and support long‑term health, which means fewer medical bills and even peace of mind with your health insurance choices down the line. Small, consistent food choices matter.

❤️ Conclusion:
If you make this dish, let me know in the comments or tag me — I’d love to see your version! It’s proof that A little Creativity is all it takes 🙌🏽 Let’s eat y’all ♥️ — simple ingredients, big comfort. Happy cooking, friend.

#fblifestyle #rezepte #DDR #Hydration #Gesundheit

Lemon-Herb One-Pan Chicken & Veggies

A simple, wholesome one-pan chicken dinner with roasted veggies, perfect for busy weeknights or cozy family meals.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Healthy

Calories: 400

Ingredients Method Notes

Ingredients

  

For the Chicken

• 4 pieces bone-in, skin-on chicken thighs (about 2–2.5 lb / 900–1,100 g) Boneless can be used for faster cooking
• 2 tbsp extra-virgin olive oil For drizzling and tossing
• 1 tsp smoked paprika Optional
• 1 tsp kosher salt Adjust to taste
• 1/2 tsp black pepper
• 1/4 tsp crushed red pepper flakes Optional, for a little kick
• 2 lemons zested and one juiced, one sliced into rounds

For the Veggies

• 1 lb baby potatoes, halved Or sweet potatoes, cubed
• 1 lb carrots and/or Brussels sprouts, halved or thickly sliced
• 1 large red onion, cut into wedges
• 4 cloves garlic, sliced thin
• 2 tbsp fresh rosemary, chopped Or 2 tsp dried
• 2 tbsp fresh thyme leaves Or 2 tsp dried
• Fresh parsley for garnish Fresh parsley Optional

Method

 

Preparation

1. Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly oil a sheet pan.
2. Pat chicken thighs dry with paper towels to help them crisp.
3. Season chicken on both sides with 1 tsp salt, 1/4 tsp pepper, smoked paprika, and some lemon zest.
4. In a large bowl, toss potatoes, carrots/Brussels sprouts, and onion with 2 tbsp olive oil, remaining salt and pepper, rosemary, thyme, garlic, and red pepper flakes. Add half the lemon juice.

Cooking

1. Arrange veggies in a single layer on the baking sheet; nestle chicken thighs skin-side up among the veggies. Tuck lemon slices between pieces.
2. Drizzle remaining 1 tbsp olive oil over the chicken.
3. Roast for 30–35 minutes, until veggies are tender and golden, and chicken reaches an internal temperature of 165°F (74°C). For extra-crispy skin, broil for 2–3 minutes at the end.

Serving

1. Remove from oven and let chicken rest for 5 minutes.
2. Squeeze remaining lemon juice over everything, sprinkle with parsley, and serve warm.

Notes

For a lower-calorie option, use skinless chicken and replace potatoes with cauliflower or more green veggies. Ensure uniform cut sizes for even cooking.