🍋 One-Pan Lemon Herb Chicken & Veggies
A weeknight win: juicy, lemony chicken roasted with colorful veggies in just one pan.
📝 From Amy:
This one’s on repeat at our house. It’s cozy, colorful, and makes the kitchen smell amazing—but the best part? Minimal cleanup. Just toss everything on a sheet pan, roast it, and dinner’s done. The lemon and herbs keep it light and fresh, and the roasted veggies soak up all that good flavor. It’s an easy way to get a balanced meal on the table without spending your whole evening in the kitchen.
🛒 Ingredients
(Serves 3–4)
- 4 bone-in, skin-on chicken thighs (or boneless if preferred)
- 2 cups baby potatoes, halved
- 1 cup chopped carrots
- 1 red bell pepper, sliced
- 1 small red onion, cut into wedges
- 1½ tbsp olive oil
- Juice and zest of 1 lemon
- 2 garlic cloves, minced
- 1 tsp dried thyme
- ½ tsp dried rosemary
- Salt and pepper to taste
- Fresh parsley or lemon wedges for garnish (optional)
🥘 Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the veggies with olive oil, garlic, lemon zest, thyme, rosemary, salt, and pepper.
- Arrange veggies in a single layer on the baking sheet.
- Pat the chicken dry, season both sides with salt, pepper, and a squeeze of lemon juice.
- Place chicken thighs on top of the veggies, skin side up.
- Roast for 35–40 minutes, or until the chicken is golden and cooked through (165°F internal temp).
- Optional: Broil for 2–3 minutes for crispier skin.
- Sprinkle with chopped parsley or extra lemon juice before serving.
🌿 Amy’s Wellness Tip
Roasting keeps nutrients in the veggies while adding natural sweetness and depth. Plus, pairing protein with fiber-rich veggies helps keep blood sugar steady and energy up—without needing a side of bread or rice.
