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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.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
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.