Description
This One-Pan Lemon Herb Roasted Chicken is a deliciously simple dish featuring juicy chicken marinated in zesty lemon and fresh herbs, perfect for a quick dinner or family meal.
Ingredients
Scale
- 4 pieces bone-in chicken thighs or breasts
- 2 lemons, zested and juiced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 cups seasonal vegetables (e.g., bell peppers, zucchini, carrots), chopped
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, chopped rosemary, thyme, salt, and pepper.
- Add chicken pieces to the bowl and massage the marinade into the chicken.
- Prepare a sheet pan by placing parchment paper or lightly greasing it; arrange the marinated chicken on the pan.
- Add your seasonal vegetables around the chicken.
- Drizzle a little additional olive oil over the vegetables and sprinkle with salt.
- Place the sheet pan in the preheated oven and set a timer for 30-35 minutes.
- Check on your meal halfway through to observe the cooking progress.
- When the timer goes off, check that the chicken reaches an internal temperature of 165°F (74°C) and remove from the oven.
- Let it rest for 5-10 minutes before serving, garnished with chopped herbs or lemon wedges.
Notes
Feel free to use your favorite seasonal vegetables for a personal touch.
For more flavor, marinate the chicken for a longer time before cooking.
Ensure chicken is thoroughly cooked to 165°F for safety.
Nutrition
- Serving Size: 1 piece of chicken with vegetables
- Calories: 450
- Sugar: 3g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg