Description

This One-Pan Lemon Herb Roasted Chicken offers unbeatable flavor with its zesty marinade and vibrant veggies. Perfect for a hassle-free dinner or healthy meal, it’s a delicious choice for busy weeknights.

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

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Instructions

Preheat your oven to 425°F (220°C).
In a large mixing bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, chopped rosemary, thyme, salt, and pepper.
Add chicken pieces to the bowl and massage the marinade into the chicken.
Prepare a sheet pan by placing parchment paper or lightly greasing it; arrange the marinated chicken on the pan.
Add your seasonal vegetables around the chicken.
Drizzle a little additional olive oil over the vegetables and sprinkle with salt.
Place the sheet pan in the preheated oven and set a timer for 30-35 minutes.
Check on your meal halfway through to observe the cooking progress.
When the timer goes off, check that the chicken reaches an internal temperature of 165°F (74°C) and remove from the oven.
Let it rest for 5-10 minutes before serving, garnished with chopped herbs or lemon wedges.

Notes

For extra flavor, let the chicken marinate for an hour before cooking.
Feel free to swap in your favorite seasonal vegetables.
Ensure that the chicken is patted dry before marinating for better flavor absorption.

Nutrition

Serving Size: 1/4 of the recipe
Calories: 475
Sugar: 3g
Sodium: 728mg
Fat: 28g
Saturated Fat: 6g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 3g
Protein: 38g
Cholesterol: 110mg