One-Pan Lemon Herb Chicken
This One-Pan Lemon Herb Chicken is an easy, flavorful dinner perfect for busy weeknights. Juicy chicken thighs are marinated in a zesty blend of lemon juice, fresh herbs, and spices, then roasted alongside vibrant vegetables. The simple preparation ensures minimal cleanup while maximizing taste, making this dish a family favorite. Serve with rice or crusty bread for a satisfying meal!
ingredients
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups baby potatoes, halved
- 1 cup cherry tomatoes
- 1 cup zucchini, sliced
- Fresh parsley for garnish
steps
- 1.
Preheat your oven to 400°F (200°C).
- 2.
In a large bowl, whisk together olive oil, lemon juice, thyme, rosemary, paprika, salt, and pepper.
- 3.
Add chicken thighs to the bowl, coating them well with the marinade. Let them marinate for 15-20 minutes if time allows.
- 4.
On a large baking sheet, arrange the marinated chicken thighs skin-side up.
- 5.
Scatter the halved baby potatoes, cherry tomatoes, and sliced zucchini around the chicken. Drizzle any remaining marinade over the vegetables.
- 6.
Roast in the preheated oven for 35-40 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
- 7.
Garnish with fresh parsley before serving. Enjoy your delicious meal!
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