One-Pan Lemon Garlic Chicken with Roasted Vegetables
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Juicy lemon-garlic chicken thighs roast on one pan with tender-crisp vegetables, creating a bright, savory dinner with minimal cleanup.
Prep time
15 min
Cook time
35 min
Servings
4
Calories
520 kcal
This one-pan lemon garlic chicken is a weeknight workhorse: juicy chicken thighs roast alongside a colorful mix of vegetables, all coated in a bright, savory marinade that turns into a glossy pan sauce. Lemon zest and juice bring lift, garlic adds depth, and a touch of honey helps the edges caramelize without making the dish sweet. Using a single sheet pan means minimal cleanup and maximum flavor—everything mingles as it cooks, so the vegetables pick up the chicken drippings while staying tender-crisp.
It’s flexible, too. Swap in whatever vegetables you have (broccoli, zucchini, carrots, or potatoes), adjust the heat with chili flakes, and finish with fresh herbs for a restaurant-style aroma. Serve it as-is for a gluten-free, high-protein dinner, or pair it with rice, quinoa, or crusty bread to soak up the lemony juices. The leftovers reheat beautifully and make a great meal-prep option for lunches throughout the week.
Ingredients
- Bone-in, skin-on chicken thighs — 700 g (about 6 thighs)
- Broccoli florets — 250 g (about 3 cups)
- Red bell pepper, sliced — 1 large (about 180 g)
- Red onion, cut into wedges — 1 medium (about 150 g)
- Cherry tomatoes — 200 g (about 1 1/2 cups)
- Olive oil — 3 tbsp (45 ml)
- Lemon (zest and juice) — 1 large
- Garlic, minced — 5 cloves
- Dried oregano — 2 tsp
- Paprika — 1 tsp
- Honey — 1 tsp
- Kosher salt — 1 1/2 tsp
- Black pepper — 1/2 tsp
- Fresh parsley, chopped (optional) — 2 tbsp
- Red pepper flakes (optional) — 1/4 tsp
Directions
1. Heat oven to 220°C / 425°F. Line a large sheet pan with parchment or foil for easier cleanup.
2. In a large bowl, whisk olive oil, lemon zest, lemon juice, garlic, oregano, paprika, honey, salt, pepper, and (optional) red pepper flakes.
3. Add chicken thighs to the bowl and coat well. Let sit while you prep vegetables (or marinate up to 30 minutes in the fridge).
4. Place chicken thighs skin-side up on the sheet pan. Scatter broccoli, bell pepper, red onion, and cherry tomatoes around the chicken.
5. Drizzle any remaining marinade over the vegetables and toss lightly on the pan so everything is coated and evenly spread.
6. Roast 30–35 minutes, until the chicken is cooked through (74°C / 165°F in the thickest part) and skin is deeply golden. If needed, broil 2–3 minutes for extra crisp skin (watch closely).
7. Rest 5 minutes. Spoon pan juices over the chicken and vegetables. Finish with chopped parsley and serve warm.
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