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One-Pan Lemon Garlic Herb Chicken and Veggies

This One-Pan Lemon Garlic Herb Chicken and Veggies recipe is a simple yet flavorful dinner option that combines tender chicken thighs with vibrant seasonal vegetables, all roasted to perfection in a zesty lemon garlic sauce. It's an easy, hassle-free meal that requires minimal cleanup!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces bone-in chicken thighs skin-on for extra flavor
  • 2 tablespoons olive oil divided
  • 3 cloves garlic minced
  • 1 lemon juice and zest freshly squeezed for best flavor
  • 1 teaspoon dried oregano or Italian seasoning
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste
For the Vegetables
  • 1 cup baby carrots halved if large
  • 1 cup bell pepper sliced (any color)
  • 1 cup zucchini sliced
  • 1 cup red onion cut into wedges

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, combine the olive oil, minced garlic, lemon juice, lemon zest, dried oregano, salt, and black pepper. Mix well.
  3. Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Let it marinate for about 10 minutes while you prepare the vegetables.
Cooking
  1. In a large sheet pan, arrange the marinated chicken thighs in the center.
  2. Surround the chicken with the prepared vegetables (carrots, bell pepper, zucchini, and red onion). Drizzle any remaining marinade over the veggies.
  3. Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and slightly caramelized.
  4. Remove from the oven and let it rest for 5 minutes before serving.

Notes

Feel free to swap out the vegetables based on what's in season or what you have on hand. You can also use chicken breasts instead of thighs for a leaner option.