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A variety of vegetables and protein cooking on a large one-pan, for a healthy dinner recipe.

Lemon Herb Chicken and Root Vegetable One-Pan Dinner

This easy one-pan dinner features tender chicken thighs and hearty root vegetables seasoned with herbs and lemon, all roasted to perfection for a flavorful and satisfying meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless, skinless chicken thighs cut into 1.5-inch pieces
  • 1 lb small red potatoes quartered
  • 1 lb carrots peeled and cut into 1-inch chunks
  • 1 large red onion cut into 1-inch wedges
Dressing
  • 2 tbsp olive oil
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • Salt and freshly ground black pepper to taste
Garnish
  • 1 lemon thinly sliced
  • Fresh parsley chopped

Equipment

  • Baking sheet
  • Large bowl

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Combine chicken, potatoes, carrots, and red onion in a large bowl. Drizzle with olive oil and spices, then toss to coat evenly.
Cooking
  1. Spread the chicken and vegetables in a single layer on the prepared baking sheet, ensuring proper spacing.
  2. Arrange lemon slices among the chicken and vegetables.
  3. Roast for 25-35 minutes, stirring halfway, until chicken is cooked and vegetables are tender-crisp.
Serving
  1. Remove from the oven and garnish with fresh parsley.

Notes

For best results, do not overcrowd the baking sheet. If needed, use two baking sheets to ensure vegetables roast and caramelize properly instead of steaming.