One-Pan Lemon Herb Chicken and Vegetables
A complete weeknight dinner made in one pan — tender chicken thighs roasted with seasonal vegetables, lemon, and fresh herbs. Minimal cleanup, maximum flavor.
Ingredients
Method
- Preheat oven to 425°F (220°C). Pat chicken thighs dry and season all over with salt and pepper.
- Toss potatoes and zucchini with olive oil, garlic, thyme, and rosemary in a large sheet pan.
- Nestle chicken thighs skin-side up among the vegetables. Add cherry tomatoes and lemon slices.
- Roast for 35 minutes until chicken skin is golden and juices run clear when pierced.
- Rest for 5 minutes before serving. Spoon pan juices over everything.
Notes
Swap any vegetable for what you have on hand — bell peppers, asparagus, or broccoli all work beautifully.
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