Name: One Pan Lemon Chicken with Vegetables and Herbed Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 4 bone-in, skin-on chicken thighs (about 1.2 lb / 550 g); 1 lb (450 g) baby potatoes, halved; 2 cups broccoli florets (about 200 g); 1 large red bell pepper, cut into 1-inch pieces; 1 medium red onion, cut into wedges; 4 cloves garlic, minced; 3 tbsp extra-virgin olive oil; 2 tbsp fresh lemon juice (from 1 lemon); 1 tbsp lemon zest; 1 tsp Dijon mustard; 1 tsp honey or maple syrup; 1 tsp dried oregano; 1 tsp dried thyme; 1/2 tsp smoked paprika; Kosher salt and freshly ground black pepper, to taste; Fresh parsley, chopped, for garnish; Lemon slices, for roasting and serving

One Pan Lemon Chicken with Vegetables and Herbed Potatoes

one-pan-lemon-chicken-with-vegetables-and-herbed-potatoes

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Prep Time 15 min

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Cook Time 30 min

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Total Time 45 min

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Servings 4

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Difficulty Easy

About This Recipe

Bright, savory chicken roasted with lemon, garlic, and a colorful medley of vegetables in a single pan for effortless cleanup and big flavor. Ready in under an hour, this family-friendly meal balances tender protein and roasted veg with a crisp lemon-herb finish.

Instructions

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Step 1: Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly grease it.
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Step 2: In a large bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, Dijon mustard, honey, dried oregano, dried thyme, smoked paprika, 1 tsp salt and 1/2 tsp pepper.
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Step 3: Add the halved potatoes to the bowl and toss to coat. Spread potatoes in a single layer on the prepared baking sheet, cut side down. Roast for 15 minutes to start cooking the potatoes.
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Step 4: While potatoes begin roasting, pat the chicken thighs dry with paper towels. Season both sides with salt (about 1/2 tsp per thigh) and pepper. Brush or toss the chicken in about one-third of the lemon-herb mixture so the skin is lightly coated.
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Step 5: Remove the baking sheet from the oven after 15 minutes. Add the red bell pepper, red onion wedges, and broccoli florets to the pan, nestling them between the potatoes. Arrange the chicken thighs skin-side up among the vegetables. Drizzle remaining lemon-herb sauce over the vegetables and chicken. Tuck lemon slices around the pan.
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Step 6: Roast for 18–22 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and lightly caramelized. If the chicken skin is not browned enough, broil on high for 2–3 minutes while watching closely.
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Step 7: Remove from oven and let the pan rest for 5 minutes. Spoon any pan juices over the chicken and vegetables. Garnish with chopped fresh parsley and serve with extra lemon wedges.

💡 tips

For extra-crispy skin, air-dry the chicken in the fridge uncovered for an hour before cooking. Cut vegetables into uniform sizes for even roasting. If using boneless chicken breasts, reduce final roasting time and check temperature frequently to avoid overcooking.

🔄 substitutions

Swap chicken thighs for bone-in chicken breasts or boneless thighs (adjust cooking time). Use sweet potatoes or Yukon gold potatoes instead of baby potatoes. Replace broccoli with cauliflower or green beans. Use dried basil if fresh parsley isn't available.

📦 storage

Refrigerate leftover chicken and vegetables in an airtight container for up to 3 days. Reheat in a 375°F (190°C) oven for 10–12 minutes to preserve crispness, or microwave in short bursts until warmed through. Do not freeze with roasted vegetables for best texture, but you can freeze cooked chicken separately for up to 2 months.