One-Pan Lemon Herb Chicken

In the whirlwind of weeknight dinners, finding a recipe that’s both delicious and easy to execute can feel like striking gold. Let me tell you, this One-Pan Lemon Herb Chicken is pure culinary gold. From the moment the aroma of lemon and herbs starts wafting through the kitchen, you know you’re in for a treat. My family absolutely devours this dish every time I make it. The chicken is incredibly juicy and flavorful, infused with bright lemon and fragrant herbs, and the vegetables roast alongside, soaking up all those delicious pan juices. It’s a complete meal in one pan, which means minimal cleanup – a huge win in my book! Whether you’re a seasoned cook or just starting out, this recipe is a guaranteed success and will quickly become a family favorite, just like it has in my home. It’s the perfect balance of healthy, flavorful, and incredibly convenient, making it a staple for busy weeknights or relaxed weekend gatherings.

Ingredients for One-Pan Lemon Herb Chicken

This recipe thrives on simplicity and fresh, vibrant ingredients. Here’s what you’ll need to create this flavorful dish:

• Bone-in, Skin-on Chicken Pieces (about 2-2.5 lbs): Thighs and drumsticks are highly recommended as they stay moist and flavorful during roasting. Bone-in and skin-on chicken provides the best flavor and texture for this recipe.
• Potatoes (1.5 lbs, such as Yukon Gold or Red Potatoes): These starchy potatoes roast beautifully and become wonderfully tender and slightly crispy around the edges, absorbing the lemon herb flavors. Cut them into bite-sized pieces for even cooking.
• Carrots (1 lb): Carrots add a touch of sweetness and vibrant color to the dish. Peel and chop them into similar sizes as the potatoes to ensure they cook evenly.
• Onion (1 large): A yellow or white onion provides a savory base flavor. Cut it into wedges to complement the other vegetables and chicken.
• Garlic (4-5 cloves): Fresh garlic is essential for that pungent, aromatic flavor. Mince or roughly chop it, depending on your preference for intensity.
• Lemon (2 medium): One lemon will be juiced, and the other will be sliced. Lemon juice provides brightness and acidity, while lemon slices add a zesty aroma and visual appeal during roasting.
• Fresh Herbs (about 1/4 cup, mixed): A combination of fresh herbs like rosemary, thyme, and oregano is ideal. These herbs bring an earthy, fragrant dimension to the chicken and vegetables. You can adjust the herb combination to your liking.
• Olive Oil (1/4 cup): Olive oil is used for tossing the chicken and vegetables, helping them to roast and brown nicely. It also adds healthy fats and richness to the dish.
• Salt and Black Pepper: Essential seasonings to enhance all the flavors. Use kosher salt and freshly ground black pepper for the best taste. Adjust the amount to your preference.
• Optional: Red Pepper Flakes (pinch): For a subtle kick, a pinch of red pepper flakes can be added to the herb mixture. This adds a touch of warmth without making it overly spicy.

Instructions for Making One-Pan Lemon Herb Chicken

This one-pan wonder comes together in just a few simple steps. Follow these instructions for perfectly roasted lemon herb chicken and vegetables:

1. Preheat Your Oven and Prepare Your Pan: Start by preheating your oven to 400°F (200°C). This high temperature is crucial for achieving beautifully browned chicken and tender-crisp vegetables. While the oven is preheating, grab a large baking sheet with sides. A rimmed baking sheet is important to prevent any juices from spilling over during roasting. Line the baking sheet with parchment paper for easier cleanup, if desired. Although not strictly necessary, parchment paper can save you scrubbing time later.
2. Prep the Vegetables: Wash and chop your vegetables. Cut the potatoes into bite-sized pieces, about 1-inch cubes. Smaller pieces will cook faster and more evenly alongside the chicken. Peel and chop the carrots into similar-sized pieces as the potatoes. Cut the onion into wedges. These vegetable sizes ensure they roast in roughly the same time as the chicken, creating a balanced, one-pan meal.
3. Prepare the Chicken: Pat the chicken pieces dry with paper towels. This step is important for achieving crispy skin. Excess moisture on the chicken skin will steam rather than roast, preventing it from browning and crisping up. Drying the chicken promotes browning and better texture.
4. Make the Lemon Herb Marinade: In a large bowl, combine the olive oil, minced garlic, juice of one lemon, chopped fresh herbs (rosemary, thyme, oregano), salt, and black pepper. If you’re using red pepper flakes, add a pinch now. Whisk everything together until well combined. This vibrant marinade is the flavor base for the entire dish, infusing both the chicken and vegetables with delicious lemon and herb notes.
5. Toss Chicken and Vegetables with Marinade: Add the chopped potatoes, carrots, and onion wedges to the bowl with the lemon herb marinade. Toss everything well to ensure the vegetables are evenly coated with the marinade. Next, add the dried chicken pieces to the bowl. Toss again, making sure each piece of chicken is generously coated with the marinade. Massage the marinade into the chicken, getting under the skin where possible, for maximum flavor penetration.
6. Arrange on Baking Sheet: Spread the marinated vegetables in a single layer on the prepared baking sheet. Arrange the marinated chicken pieces on top of the vegetables, also in a single layer. Avoid overcrowding the pan, as this can lead to steaming rather than roasting. If necessary, use two baking sheets to ensure everything has enough space to roast properly.
7. Add Lemon Slices and Roast: Slice the remaining lemon into thin rounds. Place the lemon slices amongst the chicken and vegetables on the baking sheet. The lemon slices will caramelize slightly as they roast, adding extra flavor and visual appeal. Place the baking sheet in the preheated oven and roast for 45-55 minutes, or until the chicken is cooked through and the vegetables are tender.
8. Check for Doneness: 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, avoiding the bone. The juices should run clear when pierced with a fork. The vegetables should be tender when pierced with a fork and slightly browned around the edges.
9. Broil for Crispy Skin (Optional): If you want extra crispy chicken skin, you can broil the chicken for the last 2-3 minutes of cooking time. Keep a close eye on it to prevent burning, as broilers can heat very quickly. Broiling at the end will crisp up the skin without drying out the chicken.
10. Rest and Serve: Once the chicken is cooked through and the vegetables are tender, remove the baking sheet 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 more tender and flavorful meat. Serve the One-Pan Lemon Herb Chicken immediately, garnished with extra fresh herbs if desired.

Nutrition Facts for One-Pan Lemon Herb Chicken (per serving, estimated)

This One-Pan Lemon Herb Chicken is not only delicious but also packed with wholesome goodness. Here’s a breakdown of the estimated nutrition facts per serving (assuming 4 servings):

• Calories: Approximately 550-650 kcal: This recipe provides a satisfying and moderately calorie-dense meal, making it a great option for a balanced dinner. The calorie count can vary depending on the specific chicken pieces and vegetable quantities used.
• Protein: Around 40-50g: Chicken is an excellent source of lean protein, essential for muscle building and repair, satiety, and overall bodily functions. This recipe offers a substantial amount of protein per serving.
• Fat: Approximately 30-40g: The fat content comes primarily from the chicken skin and olive oil. While some fat is saturated, olive oil provides healthy monounsaturated fats, beneficial for heart health. You can reduce the fat content by using skinless chicken.
• Carbohydrates: Around 30-40g: Carbohydrates are mainly from the potatoes and carrots. These are complex carbohydrates that provide sustained energy and fiber. The carbohydrate content is relatively moderate, making it suitable for various dietary preferences.
• Fiber: Approximately 5-7g: The vegetables contribute a good amount of dietary fiber, which is important for digestive health, blood sugar control, and promoting fullness. Fiber also contributes to overall gut health and regularity.

Note: These are estimated nutritional values and can vary based on specific ingredients and portion sizes. For more precise nutritional information, use a nutrition calculator and input the exact ingredients you use.

Preparation Time for One-Pan Lemon Herb Chicken

This recipe is designed for ease and efficiency, making it perfect for busy weeknights.

• Prep Time: 20-25 minutes: This includes washing and chopping the vegetables, preparing the lemon herb marinade, and tossing everything together. The majority of the time is spent chopping vegetables.
• Cook Time: 45-55 minutes: This is the roasting time in the oven. The exact cooking time may vary slightly depending on your oven and the size of your chicken pieces and vegetables.

Total Time: Approximately 1 hour 5 minutes to 1 hour 20 minutes. Most of this time is hands-off oven time, allowing you to multitask or relax while dinner cooks itself.

How to Serve One-Pan Lemon Herb Chicken

This versatile dish can be served in numerous ways. Here are some delicious serving suggestions:

• Classic Family Dinner: Serve the One-Pan Lemon Herb Chicken and roasted vegetables directly from the baking sheet onto plates. This is a simple and satisfying way to enjoy the meal.
• Over Rice or Quinoa: Serve the chicken and vegetables over a bed of fluffy rice or quinoa to soak up the flavorful pan juices. This adds extra carbohydrates and makes it a more substantial meal.
• With a Side Salad: Pair the roasted chicken and vegetables with a fresh green salad dressed with a light vinaigrette. This adds freshness and balance to the meal.
• Alongside Crusty Bread: Serve with a side of crusty bread for dipping into the delicious pan juices. Sourdough, baguette, or ciabatta would all be excellent choices.
• With Roasted Asparagus or Green Beans: Add another roasted vegetable side dish like asparagus or green beans for extra greens and nutrients. Roast them separately or add them to the pan in the last 15-20 minutes of cooking time.
• Lemon Wedges and Fresh Herbs: Garnish the plated chicken with extra lemon wedges and a sprinkle of fresh herbs like parsley or thyme for added brightness and visual appeal.
• Make it a Bowl: Combine the roasted chicken and vegetables with a grain like couscous or farro, and add a dollop of Greek yogurt or hummus for a flavorful and nutritious bowl meal.
• Leftovers for Lunch: Enjoy the leftovers the next day for lunch. The flavors often meld together even more overnight, making it even more delicious.

Additional Tips for Perfect One-Pan Lemon Herb Chicken

Elevate your One-Pan Lemon Herb Chicken with these helpful tips and tricks:

1. Use Bone-in, Skin-on Chicken: For the juiciest and most flavorful chicken, always opt for bone-in, skin-on pieces, especially thighs and drumsticks. Bone-in chicken takes longer to cook, but it stays moister, and the skin renders fat and crisps up beautifully. Skinless, boneless chicken breast can dry out easily in this recipe.
2. Don’t Overcrowd the Pan: Ensure that the chicken and vegetables are arranged in a single layer on the baking sheet. Overcrowding will cause steaming instead of roasting, resulting in less browning and potentially uneven cooking. If needed, use two baking sheets or roast in batches.
3. Cut Vegetables Evenly: Cut the potatoes and carrots into similar-sized pieces to ensure they cook at the same rate. Unevenly sized vegetables may result in some being undercooked while others are overcooked. Aim for roughly 1-inch cubes for potatoes and similar sizes for carrots.
4. Marinate for Flavor Boost: While the recipe is delicious with a quick toss in the marinade, allowing the chicken and vegetables to marinate for 30 minutes or even a few hours in the refrigerator will significantly enhance the flavor. Longer marinating time allows the flavors to penetrate deeper into the chicken and vegetables.
5. Adjust Herbs to Your Preference: Feel free to customize the herb blend to your liking. Other great herb options include sage, marjoram, or even a touch of dried Italian seasoning. Experiment with different herb combinations to find your favorite flavor profile.
6. Add Other Vegetables: Get creative and add other vegetables to the pan. Broccoli florets, bell peppers, zucchini, or Brussels sprouts would all roast well alongside the chicken and potatoes. Consider the cooking time of different vegetables and add them accordingly.
7. Use a Meat Thermometer: The most accurate way to ensure your chicken is cooked through is to use a meat thermometer. Insert it into the thickest part of the thigh, avoiding the bone. Chicken is safe to eat when it reaches an internal temperature of 165°F (74°C).
8. Save the Pan Juices: Don’t discard the delicious pan juices after roasting! These flavorful juices are perfect for drizzling over the chicken and vegetables, adding extra moisture and flavor. You can also use them to make a simple pan sauce by deglazing the pan with a little white wine or chicken broth after removing the chicken and vegetables.

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

Here are some common questions and answers to help you make the perfect One-Pan Lemon Herb Chicken:

Q1: Can I use boneless, skinless chicken breasts for this recipe?

A1: While you can use boneless, skinless chicken breasts, it’s generally not recommended for this particular recipe. Bone-in, skin-on chicken thighs and drumsticks are much more forgiving and stay juicier during roasting. Boneless, skinless chicken breasts tend to dry out easily in the oven, especially when roasted for the same duration as bone-in chicken and vegetables. If you do use chicken breasts, reduce the cooking time and monitor them closely to prevent overcooking.

Q2: Can I prepare this recipe ahead of time?

A2: Yes, you can prep many components of this recipe in advance. You can chop the vegetables and prepare the lemon herb marinade up to a day ahead of time. Store them separately in airtight containers in the refrigerator. You can also marinate the chicken and vegetables together in the refrigerator for up to 4 hours before roasting. When ready to cook, simply arrange everything on the baking sheet and roast.

Q3: What if I don’t have fresh herbs? Can I use dried herbs instead?

A3: Yes, you can substitute dried herbs for fresh herbs. As a general rule of thumb, use about one-third the amount of dried herbs as you would fresh herbs. For this recipe, instead of 1/4 cup of fresh herbs, use about 1 tablespoon of dried herbs. Dried rosemary, thyme, and oregano will work well. Keep in mind that fresh herbs provide a brighter and more vibrant flavor compared to dried herbs.

Q4: Can I add wine to this recipe?

A4: Yes, you can add a splash of white wine to enhance the flavor. You can deglaze the baking sheet with about 1/4 cup of dry white wine after roasting the chicken and vegetables. Remove the chicken and vegetables, then pour the wine into the hot baking sheet and scrape up any browned bits from the bottom. Let it simmer for a minute or two to reduce slightly and create a simple pan sauce. Drizzle this sauce over the chicken and vegetables before serving.

Q5: How do I store leftovers of One-Pan Lemon Herb Chicken?

A5: Store leftover One-Pan Lemon Herb Chicken in an airtight container in the refrigerator for up to 3-4 days. Reheat the chicken and vegetables in the oven at 350°F (175°C) or in the microwave until heated through. Reheating in the oven will help maintain the crispiness of the chicken skin and vegetables better than microwaving.

Q6: Can I freeze One-Pan Lemon Herb Chicken?

A6: While you can freeze cooked chicken and roasted vegetables, the texture of the potatoes and carrots may become slightly softer after thawing. To freeze, let the chicken and vegetables cool completely. Then, transfer them to freezer-safe containers or freezer bags. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

Q7: Can I make this recipe spicier?

A7: Yes, you can easily add more spice to this recipe. Increase the amount of red pepper flakes, or add a pinch of cayenne pepper to the marinade. You can also add a finely chopped chili pepper, like a jalapeño or serrano pepper, to the vegetables before roasting for a more pronounced heat.

Q8: What are some good side dishes to serve with One-Pan Lemon Herb Chicken besides those already mentioned?

A8: Besides the suggested side dishes, other excellent options include: couscous salad, orzo pasta salad, roasted sweet potatoes, mashed cauliflower, steamed green beans with almonds, a simple tomato and cucumber salad, or a creamy polenta. The versatility of this dish allows it to pair well with a wide variety of side dishes, depending on your preferences and dietary needs.

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