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Lemon Herb Chicken With Vegetables - Bright, Simple, One-Pan Dinner

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5–2 pounds boneless, skinless chicken thighs (or breasts, see notes)
  • 1 large lemon (zest and juice)
  • 3 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme (or 2 teaspoons fresh, chopped)
  • 1 teaspoon dried rosemary (or 2 teaspoons fresh, chopped)
  • 1/2 teaspoon smoked paprika (optional, for warmth and color)
  • 1 pound baby potatoes, halved
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced into strips
  • 1 small red onion, cut into wedges
  • 2 tablespoons fresh parsley, chopped (for garnish)

Method
 

  1. Preheat and prep: Heat your oven to 425°F (220°C). Line a large baking sheet with parchment for easier cleanup. Pat the chicken dry with paper towels.
  2. Mix the lemon-herb marinade: In a bowl, combine olive oil, lemon zest, lemon juice, garlic, salt, pepper, thyme, rosemary, and smoked paprika if using. Stir to make a loose paste.
  3. Season the chicken: Add the chicken to the bowl and coat well. Let it sit while you prep the vegetables (5–10 minutes is enough for quick flavor absorption).
  4. Prep the vegetables: In a separate bowl, toss potatoes, broccoli, bell pepper, and red onion with a drizzle of olive oil and a pinch of salt and pepper. Keep it light—extra oil can make the pan steamy instead of crisp.
  5. Arrange on the pan: Spread the vegetables into an even layer with some space between pieces. Nestle the chicken among the vegetables, making sure nothing overlaps too much.
  6. Roast: Place in the oven and cook for 25–35 minutes. Chicken thighs usually take around 28–32 minutes; breasts can be done a bit sooner. Stir the vegetables once halfway through for even browning.
  7. Check doneness: The chicken is ready when the internal temperature hits 165°F (74°C) and the juices run clear. Potatoes should be tender when pierced with a fork, and edges of vegetables lightly charred.
  8. Finish and rest: Remove the pan and let the chicken rest for 5 minutes. Sprinkle with chopped parsley and an extra squeeze of lemon if you like.
  9. Serve: Plate the chicken with a generous scoop of vegetables. Spoon any pan juices over the top for extra flavor.

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