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One-Pan Lemon Garlic Chicken with Roasted Veggies

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 550
A flavorful and easy one-pan meal featuring tender chicken thighs roasted with vibrant vegetables and zesty lemon.

Ingredients

Protein

  • 4 pieces bone-in, skin-on chicken thighs or breasts
  • 2 pieces lemons (1 sliced, 1 juiced)
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper

Vegetables

  • 1 cup baby potatoes, halved
  • 1 cup baby carrots
  • 1 cup broccoli florets
  • 1 red bell pepper cut into strips
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper

Instructions 

  • Preheat oven to 400°F (200°C). Line a baking sheet with parchment or foil.
  • Mix garlic, lemon juice, olive oil, oregano, paprika, salt, and pepper. Rub marinade on chicken and set aside.
  • Toss vegetables with olive oil, Italian seasoning, salt, and pepper.
  • Arrange chicken on baking sheet, scatter vegetables around, top chicken with lemon slices.
  • Bake 35-40 mins until chicken reaches 165°F (74°C) and skin is crispy. Rest 5 mins before serving.

Notes

Marinate the chicken under the skin for extra flavor and ensure even roasting by stirring vegetables halfway through cooking.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: chicken, Lemon, roasted vegetables