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Easy One-Pan Lemon Herb Chicken Recipe with Roasted Root Vegetables

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A quick and easy one-pan meal featuring crispy lemon herb chicken thighs roasted alongside caramelized root vegetables, perfect for busy weeknights or cozy dinners.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs
  • 1 lemon (zest and juice)
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon fresh oregano, chopped
  • 4–5 whole garlic cloves
  • 3 carrots, peeled and cut into 1-inch chunks
  • 3 parsnips, peeled and cut into 1-inch chunks
  • Optional: small red potatoes or sweet potatoes, quartered
  • 3 tablespoons extra virgin olive oil (2 tbsp for veggies, 1 tbsp for chicken)
  • 1 1/2 teaspoons kosher salt (1 tsp for veggies, 1/2 tsp for chicken)
  • 1 teaspoon freshly ground black pepper (1/2 tsp for veggies, 1/2 tsp for chicken)
  • Optional: pinch of smoked paprika or chili flakes

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Peel and chop carrots and parsnips into roughly 1-inch chunks. Quarter potatoes if using. Place all root vegetables in a large mixing bowl.
  3. Toss vegetables with 2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and whole garlic cloves. Set aside.
  4. Pat chicken thighs dry with paper towels. Place in a bowl and drizzle with 1 tablespoon olive oil.
  5. Add lemon zest, chopped thyme, rosemary, oregano, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper to chicken. Toss to coat evenly.
  6. Spread vegetables in a single layer on a large rimmed baking sheet. Nestle chicken thighs skin-side up among the vegetables. Pour any leftover marinade over the veggies.
  7. Roast in the oven for 35-40 minutes until chicken skin is golden and crispy and vegetables are tender.
  8. Squeeze fresh juice from half a lemon over chicken and vegetables while still hot.
  9. Let chicken rest for 5 minutes before serving to allow juices to redistribute.
  10. Optional: If vegetables need more color, broil for 2-3 minutes carefully to avoid burning.

Notes

Pat chicken skin dry for crispiness. Avoid overcrowding the pan to prevent steaming. Toss veggies halfway through roasting if oven heat is uneven. Use a meat thermometer to ensure chicken reaches 165°F (74°C). Rest chicken before serving. For a spicy twist, add red pepper flakes or harissa sauce. Can be grilled using a cast iron pan.

Nutrition

Keywords: one-pan, lemon herb chicken, roasted root vegetables, easy dinner, weeknight meal, chicken thighs, healthy, gluten-free, dairy-free

Find it online: https://bitefuljoy.com/easy-one-pan-lemon-herb-chicken-recipe-with-roasted-root-vegetables/