One-Pan Lemon Herb Chicken

Okay, let’s dive into this delightful One-Pan Lemon Herb Chicken recipe! My family absolutely adores this dish, and it has become a staple in our weeknight rotation. The combination of zesty lemon, fragrant herbs, and perfectly cooked chicken, all in one pan, makes for a meal that’s both incredibly flavorful and wonderfully easy to clean up. Even my pickiest eater cleans their plate when this is on the menu! It’s truly a winner for busy weeknights or even a casual weekend gathering. The aroma that fills the kitchen while it’s baking is simply divine, promising a delicious and satisfying meal to come. Let me share with you all the secrets to making this recipe a guaranteed success in your own kitchen.

Ingredients for One-Pan Lemon Herb Chicken

To create this flavorful and convenient one-pan wonder, you’ll need a handful of fresh, vibrant ingredients. Let’s break down each component and why it plays a crucial role in the overall taste and success of the dish. Using high-quality ingredients will truly elevate this simple recipe to something extraordinary.

• Chicken Pieces: 2.5 – 3 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, or a mix). The bone-in, skin-on pieces are key for maximum flavor and juicy chicken. The bone conducts heat from the inside, helping the chicken cook evenly, while the skin renders and crisps up beautifully, adding a delightful textural contrast. You can use a mix of thighs and drumsticks for variety, or even incorporate bone-in, skin-on chicken breasts, though they may cook slightly faster.
• Lemons: 2 large lemons, one sliced and one juiced. Lemons are the star of the show, providing a bright, zesty flavor that cuts through the richness of the chicken. We’ll use both the juice and slices to infuse the chicken and vegetables with that signature lemon tang. Slicing one lemon allows the citrus oils to release during cooking, while juicing the other lemon provides a concentrated burst of flavor that penetrates the chicken and vegetables.
• Fresh Herbs: 4 tablespoons chopped fresh herbs (such as rosemary, thyme, oregano, parsley, or a mix). Fresh herbs are essential for adding depth and aromatic complexity to the dish. Rosemary offers a piney, robust flavor, thyme brings an earthy, slightly minty note, oregano adds a pungent, slightly peppery taste, and parsley provides a fresh, clean finish. Feel free to experiment with your favorite herb combinations or use what you have readily available in your garden or refrigerator. A mix of Mediterranean herbs like rosemary, thyme, and oregano works particularly well.
• Garlic: 4 cloves garlic, minced. Garlic is the aromatic backbone of many savory dishes, and it’s no different here. Minced garlic infuses the chicken and vegetables with its pungent, savory flavor as it roasts alongside them. Freshly minced garlic is always preferred for the most intense flavor, but pre-minced garlic can be used for convenience.
• Olive Oil: 1/4 cup olive oil. Olive oil is the cooking fat that helps to crisp the chicken skin and roast the vegetables to perfection. It also adds a subtle fruity flavor to the dish. Extra virgin olive oil is a great choice for its rich flavor and health benefits, but regular olive oil will also work well.
• Vegetables (Optional but Recommended): 1.5 lbs vegetables, such as potatoes (halved or quartered), carrots (chopped), onions (quartered), bell peppers (chopped), or broccoli florets. Adding vegetables to the pan transforms this dish into a complete and balanced meal. Hearty vegetables like potatoes and carrots roast beautifully alongside the chicken, absorbing the flavorful juices and becoming tender and slightly caramelized. Onions add sweetness and depth, while bell peppers and broccoli provide color and additional nutrients. Choose vegetables that roast well and complement the lemon herb flavors.
• Salt and Black Pepper: To taste. Salt and pepper are fundamental seasonings that enhance all the other flavors in the dish. Season generously to ensure the chicken and vegetables are well-seasoned and flavorful. Freshly ground black pepper offers a more robust and aromatic flavor compared to pre-ground pepper.
• Red Pepper Flakes (Optional): Pinch of red pepper flakes for a touch of heat. If you enjoy a subtle kick of spice, a pinch of red pepper flakes can add a delightful warmth to the dish without being overpowering. Adjust the amount to your preference or omit them entirely if you prefer a milder flavor profile.

Instructions for One-Pan Lemon Herb Chicken

Creating this One-Pan Lemon Herb Chicken is surprisingly straightforward, making it an ideal recipe for busy weeknights or when you want a delicious meal without a lot of fuss. Follow these step-by-step instructions to achieve perfectly cooked, flavorful chicken and tender vegetables, all in a single pan.

1. Preheat Oven and Prepare Vegetables (If Using): Start by preheating your oven to 400°F (200°C). This high temperature is crucial for achieving crispy chicken skin and perfectly roasted vegetables. While the oven preheats, prepare your vegetables. Wash and chop your chosen vegetables into uniform pieces. For potatoes, quarter or halve them depending on their size. Carrots should be chopped into roughly 1-inch pieces. Onions can be quartered or cut into wedges. Bell peppers should be seeded and chopped into large pieces. Broccoli florets should be separated into bite-sized pieces. Uniformly sized vegetables will cook evenly in the oven, ensuring they are all tender at the same time.
2. Prepare Chicken and Lemon Herb Marinade: Pat the chicken pieces dry with paper towels. This step is important for achieving crispy skin, as excess moisture can prevent browning. In a large bowl, combine the olive oil, lemon juice, minced garlic, chopped fresh herbs, salt, and black pepper (and red pepper flakes, if using). Whisk these ingredients together thoroughly to create a flavorful marinade. The olive oil helps to distribute the flavors and promote browning, while the lemon juice tenderizes the chicken and adds brightness. The garlic and herbs infuse the chicken with aromatic depth, and the salt and pepper season it perfectly.
3. Marinate Chicken and Vegetables (Optional but Recommended): Add the chicken pieces and prepared vegetables (if using) to the bowl with the marinade. Toss everything together to ensure the chicken and vegetables are evenly coated in the marinade. Massage the marinade into the chicken, getting it under the skin where possible for maximum flavor penetration. While you can proceed to cook immediately, allowing the chicken and vegetables to marinate for at least 30 minutes, or even up to a few hours in the refrigerator, will significantly enhance the flavor. Longer marinating times allow the flavors to penetrate deeper into the chicken and vegetables, resulting in a more flavorful and moist final dish. If marinating in the refrigerator, ensure the bowl is covered.
4. Arrange Chicken and Vegetables in a Baking Pan: Spread the vegetables (if using) in a single layer in a large baking pan or roasting pan. If you are using a rimmed baking sheet, make sure it has sides to prevent juices from spilling over. Arrange the marinated chicken pieces on top of the vegetables, ensuring they are also in a single layer as much as possible. If using lemon slices, tuck them among the chicken and vegetables. Distribute the lemon slices evenly around the pan so that their flavor infuses everything as it cooks. Avoid overcrowding the pan, as this can steam the chicken and vegetables instead of roasting them. If necessary, use two baking pans to ensure everything is in a single layer.
5. Roast in the Preheated Oven: Place the baking pan in the preheated oven and roast for 45-60 minutes, or until the chicken is cooked through and the vegetables are tender. The cooking time will depend on the size and type of chicken pieces and vegetables you are using. Chicken is cooked through when its internal temperature reaches 165°F (74°C). Use a meat thermometer to check the temperature of the thickest part of the chicken thigh or breast, avoiding the bone. The chicken skin should be golden brown and crispy, and the vegetables should be tender and slightly caramelized.
6. Rest Before Serving: Once the chicken is cooked through and the vegetables are tender, remove the baking pan from the oven. Let the chicken and vegetables rest for 5-10 minutes before serving. Resting allows the juices to redistribute throughout the chicken, resulting in a more moist and flavorful final product. Covering the pan loosely with foil during resting can help to keep the chicken warm and moist.
7. Garnish and Serve: Garnish with fresh parsley or extra herbs, if desired, for a pop of color and freshness. Serve the One-Pan Lemon Herb Chicken and roasted vegetables immediately while they are hot and flavorful. Enjoy this delicious and easy meal!

Nutrition Facts for One-Pan Lemon Herb Chicken (Per Serving)

This One-Pan Lemon Herb Chicken is not only delicious but also offers a balanced nutritional profile. Keep in mind that the exact nutrition facts can vary slightly depending on the specific ingredients used, particularly the type of chicken pieces and vegetables, and the serving size. The following is an estimate per serving, assuming a recipe serving 6 people and using bone-in, skin-on chicken thighs and a mix of potatoes, carrots, and onions.

• Serving Size: 1 serving (approximately one chicken thigh and a generous portion of vegetables). This recipe is designed to comfortably serve around 6 people, making it ideal for family dinners or gatherings.
• Calories: Approximately 450-550 calories per serving. This is a moderate calorie count for a satisfying and protein-rich meal. The exact calorie count will depend on the fat content of the chicken and the type and quantity of vegetables used.
• Protein: 40-50 grams of protein per serving. Chicken is an excellent source of lean protein, which is essential for building and repairing tissues, supporting muscle growth, and promoting satiety. This high protein content makes this dish a very filling and satisfying meal.
• Fat: 25-35 grams of fat per serving. This includes both healthy monounsaturated fats from olive oil and saturated fats from the chicken skin. While some fat is necessary for flavor and satiety, you can reduce the fat content by removing the chicken skin before serving, if desired.
• Carbohydrates: 20-30 grams of carbohydrates per serving. The carbohydrates primarily come from the vegetables, especially potatoes and carrots. These are complex carbohydrates that provide sustained energy and fiber. Choosing non-starchy vegetables like broccoli or bell peppers can reduce the carbohydrate content.
• Sodium: Varies depending on salt added, approximately 400-600mg of sodium per serving. Sodium content can be controlled by adjusting the amount of salt added during seasoning. Using fresh herbs and lemon juice for flavor can help reduce the need for excessive salt.

It’s important to note that these are estimated values and may vary. For precise nutritional information, you can use online recipe analyzers or nutritional databases, inputting the specific ingredients and quantities you use in your recipe.

Preparation Time for One-Pan Lemon Herb Chicken

One of the great advantages of this One-Pan Lemon Herb Chicken recipe is its relatively quick preparation time. It’s perfect for weeknights when you want a delicious and wholesome meal without spending hours in the kitchen. Here’s a breakdown of the time involved:

• Prep Time: 20-25 minutes. This includes washing and chopping the vegetables (if using), preparing the lemon herb marinade, and patting the chicken dry. The majority of the prep time is spent on vegetable preparation. If you are using pre-cut vegetables, the prep time will be even shorter.
• Marinating Time (Optional): 30 minutes to a few hours (or even overnight in the refrigerator for enhanced flavor). While marinating is optional, it significantly enhances the flavor of the chicken and vegetables. Factor in marinating time if you want to maximize the flavor, but even a short 30-minute marinade will make a noticeable difference.
• Cook Time: 45-60 minutes. The chicken and vegetables roast together in the oven for this duration. The exact cooking time will depend on the size and type of chicken pieces and vegetables, as well as your oven’s temperature accuracy.
• Total Time (Without Marinating): Approximately 1 hour 5 minutes – 1 hour 25 minutes. This is the total time from start to finish if you choose not to marinate the chicken.
• Total Time (With Marinating): Approximately 1 hour 35 minutes – 2 hours 25 minutes (depending on marinating time). If you include a 30-minute marinating time, the total time will be slightly longer, but the added flavor is well worth it.

This recipe is designed for efficiency. The one-pan cooking method minimizes cleanup, and the relatively short prep and cook times make it a practical choice for busy individuals and families.

How to Serve One-Pan Lemon Herb Chicken

This One-Pan Lemon Herb Chicken is a versatile dish that can be served in various ways. It’s delicious on its own, but pairing it with complementary side dishes can elevate the meal and create a more complete dining experience. Here are some serving suggestions:

• Classic Side Dishes:
  • Rice: Fluffy white rice, brown rice, or quinoa are excellent choices to soak up the flavorful pan juices. The lemon herb infused juices from the chicken and vegetables create a delicious sauce that complements rice perfectly.
  • Roasted Potatoes: If you didn’t already include potatoes in the pan, serving extra roasted potatoes on the side is always a crowd-pleaser. Consider roasting them separately with rosemary and garlic for added flavor.
  • Mashed Potatoes: Creamy mashed potatoes provide a comforting and classic pairing with roasted chicken. Consider adding roasted garlic or herbs to your mashed potatoes for extra flavor.
  • Green Salad: A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the chicken and vegetables. The acidity of the vinaigrette cuts through the richness and cleanses the palate.
• Healthy and Lighter Options:
  • Steamed or Roasted Asparagus: Asparagus is a light and healthy side dish that pairs well with lemon and herbs. Steaming or roasting asparagus until tender-crisp is a quick and easy option.
  • Green Beans: Sautéed or roasted green beans with a squeeze of lemon juice complement the lemon herb chicken beautifully. Consider adding toasted almonds for extra texture and flavor.
  • Broccoli: Steamed or roasted broccoli florets are a nutritious and versatile side dish. Tossing them with a little olive oil, garlic powder, and parmesan cheese before roasting can enhance their flavor.
  • Cauliflower Mash: For a lower-carb alternative to mashed potatoes, try cauliflower mash. It’s surprisingly creamy and flavorful and pairs well with roasted chicken.
• Creative Twists:
  • Lemon Herb Chicken Salad Sandwiches: Shred leftover chicken and combine it with mayonnaise, celery, red onion, and extra lemon juice and herbs to make a delicious chicken salad for sandwiches or wraps.
  • Chicken and Vegetable Bowls: Serve the chicken and roasted vegetables over a bed of couscous, farro, or bulgur wheat for a hearty and flavorful grain bowl. Add a dollop of hummus or tzatziki sauce for extra creaminess and flavor.
  • Chicken Tacos or Fajitas: Shred the chicken and use it as a filling for tacos or fajitas. Serve with warm tortillas, salsa, guacamole, sour cream, and your favorite taco toppings.
  • Pasta with Lemon Herb Chicken and Vegetables: Toss the shredded chicken and roasted vegetables with cooked pasta, a drizzle of olive oil, and some grated parmesan cheese for a simple and satisfying pasta dish.

Additional Tips for Perfect One-Pan Lemon Herb Chicken

To ensure your One-Pan Lemon Herb Chicken is a resounding success every time, here are some helpful tips and tricks to keep in mind:

1. Use Bone-In, Skin-On Chicken for Best Flavor and Moisture: Bone-in, skin-on chicken pieces are crucial for achieving the most flavorful and juicy results. The bone helps to conduct heat evenly, and the skin renders and crisps up beautifully, adding flavor and texture. While boneless, skinless chicken breasts can be used for a leaner option, they tend to dry out more easily and lack the rich flavor of bone-in, skin-on pieces.
2. Don’t Overcrowd the Pan: Ensure that the chicken and vegetables are arranged in a single layer in the baking pan. Overcrowding can cause steaming instead of roasting, resulting in chicken and vegetables that are soggy rather than crispy and caramelized. If necessary, use two baking pans to ensure everything has enough space to roast properly.
3. Pat Chicken Dry Before Marinating: Patting the chicken dry with paper towels before marinating helps to remove excess moisture, which promotes better browning and crispier skin during roasting. Dry skin browns more effectively in the oven.
4. Marinate for Deeper Flavor: While marinating is optional, it significantly enhances the flavor of the chicken. Allowing the chicken to marinate for at least 30 minutes, or up to a few hours in the refrigerator, allows the lemon herb flavors to penetrate deeper into the meat, resulting in a more flavorful and moist final dish. For maximum flavor, consider marinating overnight.
5. Adjust Vegetables Based on Cooking Time: Consider the cooking time of your chosen vegetables. Heartier vegetables like potatoes and carrots take longer to cook than softer vegetables like bell peppers or broccoli. You may need to add softer vegetables later in the roasting process to prevent them from becoming overcooked and mushy. Alternatively, you can par-boil or microwave heartier vegetables slightly before roasting to shorten their cooking time.
6. Check Chicken Temperature for Doneness: Always use a meat thermometer to ensure the chicken is cooked through to a safe internal temperature of 165°F (74°C). Insert the thermometer into the thickest part of the chicken thigh or breast, avoiding the bone. Overcooked chicken can be dry and tough, while undercooked chicken is unsafe to eat.
7. Rest Chicken Before Serving: Allow the chicken to rest for 5-10 minutes after roasting before serving. Resting allows the juices to redistribute throughout the meat, resulting in a more moist and tender final product. Covering the pan loosely with foil during resting can help to keep the chicken warm.
8. Don’t Discard the Pan Juices: The pan juices from roasting are incredibly flavorful and should not be discarded! Drizzle them over the chicken and vegetables when serving for extra flavor and moisture. You can also use the pan juices as a base for a simple pan sauce by deglazing the pan with a little white wine or chicken broth after removing the chicken and vegetables, and then simmering until slightly reduced.

Frequently Asked Questions (FAQ) About One-Pan Lemon Herb Chicken

Here are some common questions and answers about making One-Pan Lemon Herb Chicken, to help you troubleshoot and achieve perfect results every time:

Q1: Can I use boneless, skinless chicken breasts instead of bone-in, skin-on chicken?

A: Yes, you can, but keep in mind that boneless, skinless chicken breasts tend to dry out more easily than bone-in, skin-on pieces. If using chicken breasts, reduce the cooking time and monitor them closely to avoid overcooking. Consider marinating them for a longer time to help keep them moist. You might also want to add a little extra olive oil or chicken broth to the pan to prevent them from drying out during roasting.

Q2: What vegetables are best for roasting with chicken in one pan?

A: Hearty vegetables that roast well, such as potatoes, carrots, onions, bell peppers, broccoli, Brussels sprouts, and sweet potatoes, are all excellent choices. Choose vegetables that are in season and that you enjoy. Consider the cooking time of different vegetables and adjust the size of the pieces accordingly to ensure they cook evenly alongside the chicken.

Q3: Can I prepare this recipe ahead of time?

A: You can definitely prep parts of this recipe ahead of time. You can chop the vegetables and prepare the marinade up to a day in advance and store them separately in the refrigerator. You can also marinate the chicken overnight for even deeper flavor. However, it’s best to roast the chicken and vegetables fresh for the best texture and flavor. If you need to cook ahead, you can roast the chicken and vegetables and reheat them gently in the oven before serving, but they may not be as crispy as freshly roasted.

Q4: How do I store leftover One-Pan Lemon Herb Chicken?

A: Store leftover One-Pan Lemon Herb Chicken in an airtight container in the refrigerator for up to 3-4 days. Make sure to cool the chicken and vegetables completely before refrigerating them.

Q5: How do I reheat leftover One-Pan Lemon Herb Chicken?

A: Reheat leftover One-Pan Lemon Herb Chicken in the oven at 350°F (175°C) until heated through. You can add a splash of chicken broth or water to the pan to help keep the chicken moist during reheating. Alternatively, you can reheat it in the microwave, but the chicken skin may not be as crispy. For best results, oven reheating is recommended.

Q6: Can I use dried herbs if I don’t have fresh herbs?

A: Yes, you can use dried herbs as a substitute for fresh herbs, but fresh herbs will provide a brighter and more vibrant flavor. If using dried herbs, use about 1 tablespoon of dried herbs for every 4 tablespoons of fresh herbs called for in the recipe. Dried herbs are more concentrated in flavor, so you’ll need to use less.

Q7: My chicken skin isn’t crispy. What did I do wrong?

A: There are a few reasons why your chicken skin might not be crispy. Make sure you patted the chicken dry before marinating and roasting. Overcrowding the pan can also lead to steaming instead of roasting, preventing crispy skin. Ensure the oven temperature is accurate and high enough (400°F/200°C). You can also try broiling the chicken for the last few minutes of cooking to crisp up the skin further, but watch it carefully to prevent burning.

Q8: Can I add wine to this recipe?

A: Yes, you can add a splash of dry white wine to the pan for extra flavor. Add about 1/4 cup of white wine to the pan along with the chicken and vegetables before roasting. The wine will evaporate during cooking, leaving behind a subtle depth of flavor. You can also deglaze the pan with white wine after roasting to make a simple pan sauce from the pan juices.

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