Description
This One-Pan Lemon Herb Roasted Chicken is packed with irresistible flavors and easy prep, making it a perfect choice for a quick and healthy dinner while enjoying the zest of fresh herbs and seasonal veggies.
Ingredients
Scale
- 4 pieces bone-in chicken thighs or breasts
- 2 lemons, zested and juiced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 cups seasonal vegetables (e.g., bell peppers, zucchini, carrots), chopped
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, mix olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, salt, and pepper together.
- Add the chicken pieces into the bowl and massage the marinade into the chicken thoroughly.
- Prepare a sheet pan by lining it with parchment paper or greasing it lightly; arrange the marinated chicken on the pan.
- Add seasonal vegetables around the marinated chicken.
- Drizzle extra olive oil over the vegetables and season with a pinch of salt.
- Place the sheet pan in the preheated oven for 30-35 minutes.
- Monitor the cooking halfway through to check the progress.
- Once the timer goes off, ensure the chicken reaches an internal temperature of 165°F (74°C) before removing from the oven.
- Allow the chicken to rest for 5-10 minutes before serving, garnished with herbs or lemon wedges.
Notes
Feel free to use any combination of seasonal vegetables you prefer.
Make sure to check the internal temperature of the chicken to ensure it’s fully cooked.
Resting the chicken allows the juices to redistribute, enhancing flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 115mg