One-Pan Lemon Herb Roasted Chicken and Veggies: A Weeknight Winner
Looking for a delicious and easy weeknight dinner? This one-pan lemon herb roasted chicken recipe is your answer! Packed with flavor and requiring minimal cleanup, it’s a perfect dish for home cooks of all levels. Tender chicken, perfectly roasted vegetables, and a bright, zesty lemon herb sauce - what's not to love?
Why This Recipe is a Weeknight Winner
- Simple Ingredients: You probably already have most of these in your pantry.
- One-Pan Cleanup: Less time scrubbing means more time relaxing!
- Healthy & Delicious: A balanced meal that satisfies your taste buds and nourishes your body.
- Versatile: Easily customizable to use your favorite vegetables.
Ingredients
- 1 whole chicken (about 3-4 lbs)
- 1 lb baby potatoes, quartered
- 1 lb carrots, peeled and chopped
- 1 lb broccoli florets
- 2 lemons, one zested and juiced, one sliced
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp dried rosemary
- 1 tbsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
Step 1: Preheat & Prep Preheat oven to 400°F (200°C). Rinse the chicken and pat dry with paper towels.
Step 2: Make the Herb Sauce In a small bowl, combine lemon zest, minced garlic, olive oil, rosemary, thyme, salt, and pepper. Mix well.
Step 3: Season the Chicken Rub the herb mixture all over the chicken, making sure to get under the skin of the breast and thighs for maximum flavor. Place lemon slices on top of the chicken.
Step 4: Prepare the Veggies Toss the potatoes, carrots, and broccoli with a drizzle of olive oil, salt, and pepper. Spread them evenly on a large sheet pan.
Step 5: Roast! Place the chicken on top of the vegetables on the sheet pan. Roast for 50-60 minutes, or until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165°F (74°C).
Step 6: Rest & Serve Let the chicken rest for 10 minutes before carving and serving with the roasted vegetables. Drizzle with the remaining lemon juice from the bowl.
Tips & Variations
- Vegetable Swaps: Feel free to substitute other vegetables like Brussels sprouts, sweet potatoes, or bell peppers.
- Spice It Up: Add a pinch of red pepper flakes for a little heat.
- Herb Variations: Use your favorite herbs like oregano or parsley.
- Crispy Skin: For extra crispy skin, broil the chicken for the last few minutes of cooking, watching carefully to prevent burning.
Enjoy this simple and flavorful one-pan chicken and veggies! It’s a weeknight dinner you’ll make again and again.
