Easy Homemade Traditional Lemon-Garlic One‑Pan Chicken & Roasted Veg — Healthy Weeknight Dinner

Where’s my fork 😅🤤 — if that sounds like your inner monologue every time the house fills with the smell of garlic and lemon, you’re in the right place. This easy, homemade, traditional-style one‑pan chicken is exactly the kind of recipe that makes everyone pause whatever they’re doing and come to the table.

It’s perfect for busy weeknight dinners, cozy Sunday family meals, or a simple holiday side when you want something healthy but comforting. Think golden, crispy chicken, caramelized veggies, and a quick pan sauce that ties it all together — minimal fuss, maximum flavor.

🧂 Ingredients:

• 4 bone‑in, skin‑on chicken thighs (about 1.2–1.4 lb / 550–650 g) — or use boneless for faster cooking
• 1 lb (450 g) baby potatoes, halved (or use fingerlings / baby Yukon gold)
• 1 large red onion, cut into wedges
• 2 cups (about 200 g) broccoli florets or green beans (optional, add later)
• 4 cloves garlic, thinly sliced
• 2 lemons — zest of 1, juice of 1, and 1 lemon sliced for roasting
• 3 tbsp extra virgin olive oil
• 1 tsp Dijon mustard (optional, for pan sauce)
• 1 tbsp fresh rosemary or 2 tsp dried rosemary
• 1 tbsp fresh thyme or 2 tsp dried thyme
• 1 tsp smoked paprika (or regular paprika)
• Salt and black pepper, to taste
• 1/2 cup (120 ml) low‑sodium chicken broth or white wine (for deglazing)
• 1–2 tbsp unsalted butter (optional, for finishing pan sauce)
• Optional garnish: chopped parsley, red chili flakes

Notes: For a lower-carb version, swap potatoes for extra broccoli, cauliflower florets, or roasted Brussels sprouts.

👩‍🍳 Directions:

1. Preheat oven to 400°F (200°C). Pat chicken thighs dry and season generously with salt, pepper, paprika, and half the lemon zest.
2. In a large bowl, toss halved potatoes, red onion wedges, garlic slices, rosemary, thyme, 2 tbsp olive oil, and a pinch of salt and pepper.
3. Heat a large ovenproof skillet (cast‑iron works great) over medium‑high heat. Add 1 tbsp olive oil. When shimmering, add chicken thighs skin‑side down and sear 4–5 minutes until skin is golden and crisp. Flip and sear 1–2 minutes more. Remove chicken to a plate.
4. Add the potatoes and onions to the skillet (careful — hot oil). Arrange in a single layer and nestle lemon slices among them. Place chicken thighs on top, skin‑side up.
5. Roast in the preheated oven for 30–40 minutes, until potatoes are tender and chicken reaches an internal temperature of 165°F (74°C). Tip: flip the potatoes halfway through for even browning. If using quick‑cooking veg (broccoli/green beans), add them in the last 10 minutes.
6. Remove skillet to the stove over medium heat. Transfer chicken and veggies to a warm plate and tent with foil. Pour off excess fat, then deglaze the pan with 1/2 cup chicken broth or white wine, scraping up browned bits. Add Dijon (if using), remaining lemon juice and zest, and simmer 3–5 minutes until the sauce reduces slightly. Stir in 1 tbsp butter for a glossy finish.
7. Spoon pan sauce over chicken and veggies, garnish with parsley and a pinch of chili flakes if you like heat. Let the chicken rest 5 minutes before serving.

Total active cook time: ~20–30 minutes. Oven time: 30–40 minutes. Rest: 5–10 minutes.

💡 Tips & Variations:

• Vegan swap: Replace chicken with extra‑firm tofu cubes or hearty chickpeas, roast with the same seasonings; omit butter for dairy‑free.
• Low‑carb: Swap potatoes for cauliflower florets or double up on brassicas.
• Gluten‑free: This recipe is naturally gluten‑free — just double‑check your broth and mustard.
• Make it a sheet‑pan meal: Spread everything on a rimmed baking sheet for easier cleanup.
• Meal‑prep: Store in an airtight container in the fridge for up to 4 days. Reheat in a 350°F (175°C) oven for 10–12 minutes or microwave until warm. Potatoes keep well; chicken can be sliced for salads or wraps.
• Add a sauce twist: Stir in 1 tbsp capers with the pan sauce for briny brightness, or a spoonful of honey for a sweet glaze.
• Crispy skin tip: For extra crispy skin, finish chicken under the broiler for 2–3 minutes — watch closely.

🩺 Health & Lifestyle Tie‑in:
This recipe balances lean protein with fiber‑rich vegetables and heart‑healthy olive oil, making it a satisfying, nutrient-dense meal. Choosing home‑cooked meals like this can support long‑term health, potentially reducing healthcare costs down the road — small choices today add up. Also, pair your meal with a glass of water or sparkling water with lemon to stay hydrated (Hydration matters!).

❤️ Conclusion:
If you make this easy, homemade, traditional lemon‑garlic chicken and roasted veg, let me know — where’s my fork 😅🤤 — I want to see your photos and tweaks! Drop a comment, tag me on social, or share any delicious variations you try. Happy cooking and welcome that cozy table moment.

#fblifestyle #rezepte #DDR #Hydration #Gesundheit

Lemon-Garlic One-Pan Chicken & Roasted Veg

This easy, homemade, traditional one-pan chicken recipe features crispy chicken, caramelized veggies, and a quick pan sauce, making it perfect for weeknight dinners.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4 pieces bone-in, skin-on chicken thighs about 1.2–1.4 lb / 550–650 g; or use boneless for faster cooking
• 1 lb baby potatoes, halved or use fingerlings / baby Yukon gold
• 1 large red onion, cut into wedges
• 2 cups broccoli florets or green beans optional, add later
• 4 cloves garlic, thinly sliced
• 2 pieces lemons zest of 1, juice of 1, and 1 lemon sliced for roasting
• 3 tbsp extra virgin olive oil
• 1 tsp Dijon mustard optional, for pan sauce
• 1 tbsp fresh rosemary or 2 tsp dried rosemary
• 1 tbsp fresh thyme or 2 tsp dried thyme
• 1 tsp smoked paprika or regular paprika
• Salt and black pepper to taste
• 1/2 cup low-sodium chicken broth or white wine for deglazing
• 1–2 tbsp unsalted butter optional, for finishing pan sauce
• Optional garnish: chopped parsley, red chili flakes

Method

 

Preparation

1. Preheat oven to 400°F (200°C). Pat chicken thighs dry and season generously with salt, pepper, paprika, and half the lemon zest.
2. In a large bowl, toss halved potatoes, red onion wedges, garlic slices, rosemary, thyme, 2 tbsp olive oil, and a pinch of salt and pepper.

Cooking

1. Heat a large ovenproof skillet (cast-iron works great) over medium-high heat. Add 1 tbsp olive oil. When shimmering, add chicken thighs skin-side down and sear 4–5 minutes until skin is golden and crisp. Flip and sear 1–2 minutes more. Remove chicken to a plate.
2. Add the potatoes and onions to the skillet (careful — hot oil). Arrange in a single layer and nestle lemon slices among them. Place chicken thighs on top, skin-side up.
3. Roast in the preheated oven for 30–40 minutes, until potatoes are tender and chicken reaches an internal temperature of 165°F (74°C). Tip: flip the potatoes halfway through for even browning. If using quick-cooking veg (broccoli/green beans), add them in the last 10 minutes.
4. Remove skillet to the stove over medium heat. Transfer chicken and veggies to a warm plate and tent with foil. Pour off excess fat, then deglaze the pan with 1/2 cup chicken broth or white wine, scraping up browned bits.
5. Add Dijon (if using), remaining lemon juice and zest, and simmer 3–5 minutes until the sauce reduces slightly. Stir in 1 tbsp butter for a glossy finish.
6. Spoon pan sauce over chicken and veggies, garnish with parsley and a pinch of chili flakes if you like heat. Let the chicken rest 5 minutes before serving.

Notes

For a lower-carb version, swap potatoes for extra broccoli, cauliflower florets, or roasted Brussels sprouts.