Introduction
Looking for a wholesome, crowd-pleasing dinner that’s easy on the prep and even easier on the cleanup? This One-Pan Lemon Herb Roasted Chicken and Veggies brings together juicy, golden chicken pieces, tender potatoes, carrots, and crisp green beans, all tossed in a zesty lemon-herb marinade. It’s a simple, classic meal that tastes like comfort and sunshine!
Ingredients
- 4 bone-in, skin-on chicken thighs (or mixed bone-in pieces)
- 1 pound baby potatoes, halved
- 3 large carrots, peeled and cut into sticks
- 8 oz fresh green beans, trimmed
- 1 lemon (zest + juice)
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1 tablespoon fresh rosemary (or 1 tsp dried)
- 1 tablespoon fresh thyme (or 1 tsp dried)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: additional lemon slices for garnish
Instructions
- Prep the Marinade:
In a large bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, rosemary, thyme, salt, and pepper. - Marinate the Chicken:
Add chicken pieces to the bowl and toss to coat well. Let marinate while prepping veggies (5–10 minutes). - Arrange the Veggies:
On a large baking sheet or roasting pan, spread out potatoes, carrots, and green beans. Drizzle with a bit of the marinade and toss to coat. Make space for the chicken. - Add Chicken:
Nestle the marinated chicken pieces among the vegetables. Pour any remaining marinade over everything. - Roast:
Preheat oven to 425°F (220°C).
Roast for 35–40 minutes, or until chicken is cooked through (165°F internal temp) and veggies are golden and tender. For crispier skin, broil for the last 2–3 minutes. - Finish & Serve:
Squeeze extra lemon over the top and garnish with fresh herbs and lemon slices if desired. Serve hot, straight from the pan!
Tips
- Swap Veggies: Try adding red onion wedges or bell peppers.
- Meal Prep: Chop veggies and marinate chicken up to a day ahead.
- For Extra Flavor: Add a splash of white wine to the marinade.