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A delicious one-pan chicken thigh dinner with roasted vegetables.

Juicy One-Pan Lemon Herb Chicken Thighs with Roasted Vegetables

This one-pan recipe features tender, juicy chicken thighs infused with lemon and herbs, alongside perfectly roasted seasonal vegetables, making for an easy and delicious meal with minimal cleanup. It's perfect for a weeknight dinner or a relaxed weekend meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 6-8 bone-in, skin-on chicken thighs
  • 4-5 cups hearty roasting vegetables (potatoes, carrots, bell peppers, broccoli florets, Brussels sprouts) cut into 1-inch pieces
  • 3-4 tablespoons olive oil
  • 1 tablespoon paprika (smoked or sweet)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper optional
  • Salt and freshly ground black pepper to taste
  • organic lemon thinly sliced
  • fresh parsley or cilantro chopped (for garnish, optional)
Optional Brine
  • 1 tablespoon salt for optional brine
  • 1 teaspoon sugar for optional brine

Equipment

  • Large bowl
  • Large rimmed baking sheet

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. In a bowl, toss chopped vegetables with olive oil, half the seasoning blend, salt, and pepper; spread them on one half of the baking sheet.
  3. Pat the chicken thighs dry with paper towels and make 2-3 shallow slashes through the skin of each thigh.
  4. (Optional) For a quick brine, soak chicken in cold water with salt and sugar for 15-30 minutes, then rinse and pat dry.
  5. Toss chicken thighs with remaining olive oil and seasoning blend, ensuring each piece is well coated.
Cooking
  1. Arrange chicken thighs skin-side up on the other half of the baking sheet, placing a lemon slice under each.
  2. Roast for 20 minutes in the preheated oven.
  3. After 20 minutes, flip the vegetables for even cooking and browning.
  4. Continue roasting for 15-20 minutes, until chicken reaches 175°F (80°C) and vegetables are tender and caramelized.
Serving
  1. Remove from oven and let the chicken rest for 5-10 minutes.
  2. Garnish with fresh herbs if desired and serve hot.

Notes

The optional brine helps keep the chicken extra juicy. Adjust cayenne pepper to your spice preference. If your vegetables are not cut uniformly, some may cook faster than others.