Description
Enjoy the mouthwatering flavors of One-Pan Lemon Herb Roasted Chicken. This dish combines juicy chicken with zesty lemons and fresh herbs, making it perfect for a quick dinner without sacrificing taste.
Ingredients
Scale
- 4 pieces bone-in chicken thighs or breasts
- 2 lemons, zested and juiced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 cups seasonal vegetables (e.g., bell peppers, zucchini, carrots), chopped
Instructions
- Preheat the oven to 425°F (220°C).
- In a large mixing bowl, combine olive oil, lemon juice, lemon zest, minced garlic, chopped rosemary, thyme, salt, and pepper.
- Add the chicken pieces to the bowl and coat them with the marinade.
- Line a sheet pan with parchment paper or grease it lightly; arrange the marinated chicken on the pan.
- Surround the chicken with the seasonal vegetables.
- Drizzle some additional olive oil over the vegetables, then sprinkle with salt.
- Place the sheet pan in the oven and set a timer for 30-35 minutes.
- Check halfway through for cooking progress.
- After the timer, ensure the chicken reaches an internal temperature of 165°F (74°C) before removing it from the oven.
- Allow it to rest for 5-10 minutes before serving, garnished with herbs or lemon wedges.
Notes
Feel free to use any seasonal vegetables you have on hand for this recipe.
Marinating the chicken for an hour before cooking will enhance the flavor even more.
Make sure to check the chicken’s internal temperature for food safety.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 44g
- Cholesterol: 150mg