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Lemon-Herb One-Pan Chicken & Veggies

A simple, wholesome one-pan chicken dinner with roasted veggies, perfect for busy weeknights or cozy family meals.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
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.