One-Pan Lemon Herb Chicken and Veggies

This easy and healthy one-pan dinner is bursting with zesty lemon and fresh herb flavors. Juicy chicken thighs are paired with roasted vegetables for a complete meal that’s as simple as it is delicious.

Ingredients

• 4 bone-in, skin-on chicken thighs or a whole chicken
• 3 cups mixed vegetables (e.g., baby potatoes, carrots, broccoli, or zucchini)
• 3 tbsp olive oil, divided
• 3 cloves garlic, minced
• Juice and zest of 1 lemon
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp paprika
• Salt and pepper, to taste
• Optional: Fresh parsley or thyme for garnish

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Prepare Chicken: Season chicken thighs with paprika, thyme, rosemary, salt, and pepper.
3. Roast Vegetables: Toss the mixed vegetables with 2 tablespoons of olive oil, garlic, lemon zest, salt, and pepper. Spread them evenly on a baking sheet.
4. Add Chicken: Place the seasoned chicken thighs on top of the vegetables. Drizzle with remaining olive oil and squeeze fresh lemon juice over the top.
5. Bake: Roast in the oven for 35-40 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the skin is golden and crispy.
6. Serve: Garnish with fresh parsley or thyme and serve warm.

Nutritional Information (Per Serving, serves 4)

• Calories: ~390 kcal
• Protein: 28g
• Carbohydrates: 14g
• Fiber: 3g
• Sugars: 3g
• Fat: 25g

Hope you love this recipe! Don’t forget to leave a review!!!

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