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Easy One-Pan Lemon Herb Chicken Thighs Recipe with Perfect Roasted Vegetables

one-pan lemon herb chicken thighs - featured image
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A quick and easy one-pan meal featuring crispy skin chicken thighs roasted with lemon, fresh herbs, and caramelized vegetables. Perfect for busy weeknights or relaxed weekend dinners with minimal cleanup.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs
  • 2 fresh lemons (zest and juice separated)
  • 4 garlic cloves, minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 3 tablespoons extra virgin olive oil
  • 1 pound baby potatoes, halved (Yukon Gold or red potatoes)
  • 3 large carrots, peeled and cut into chunks
  • 1 cup green beans, trimmed (optional)
  • 1 medium red onion, cut into wedges
  • Salt and freshly ground black pepper, to taste
  • Optional: pinch of red pepper flakes
  • Optional: 1 teaspoon smoked paprika

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, and half of the minced garlic.
  3. Zest and juice the lemons, setting them aside separately.
  4. In a small bowl, combine olive oil, lemon zest, lemon juice, remaining garlic, rosemary, and thyme. Stir well to make the marinade.
  5. Brush the marinade evenly over the chicken thighs, ensuring the skin is well coated. Let sit for 10 minutes if time allows.
  6. Toss the baby potatoes, carrots, green beans, and red onion wedges in olive oil, salt, pepper, and optional red pepper flakes.
  7. Arrange the chicken thighs skin-side up in a large oven-safe skillet or roasting pan. Arrange the vegetables around the chicken in a single layer. Pour any remaining marinade over the vegetables.
  8. Roast in the oven for 35-40 minutes. Halfway through, use tongs to gently turn the vegetables for even roasting, but keep the chicken skin-side up.
  9. Check that the chicken reaches an internal temperature of 165°F (74°C) and that the skin is golden and crisp, and vegetables are tender and caramelized.
  10. Let the chicken rest for 5 minutes in the pan before serving to lock in juices.

Notes

Pat chicken skin dry before seasoning to ensure crispiness. Avoid overcrowding the pan to prevent steaming the vegetables. Toss vegetables gently halfway through roasting for even caramelization. Rest chicken before serving to keep it juicy. For extra crispy skin, broil for 2-3 minutes at the end, watching carefully to avoid burning. Leftovers reheat best in the oven to maintain crispiness; avoid microwaving.

Nutrition

Keywords: lemon herb chicken, one-pan chicken, roasted vegetables, easy dinner, quick chicken recipe, healthy chicken thighs, gluten-free chicken recipe

Find it online: https://sunnysavory.com/easy-one-pan-lemon-herb-chicken-thighs-recipe-with-perfect-roasted-vegetables/