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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.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 bone-in chicken thighs skin-on
  • 2 cups baby potatoes halved
  • 1 cup cherry tomatoes
  • 1 zucchini sliced
  • 1 lemon sliced
  • 3 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Method
 

  1. Preheat oven to 425°F (220°C). Pat chicken thighs dry and season all over with salt and pepper.
  2. Toss potatoes and zucchini with olive oil, garlic, thyme, and rosemary in a large sheet pan.
  3. Nestle chicken thighs skin-side up among the vegetables. Add cherry tomatoes and lemon slices.
  4. Roast for 35 minutes until chicken skin is golden and juices run clear when pierced.
  5. 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.