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A Family-Style Chicken Dinner Recipe with roasted vegetables

One-Pan Lemon Herb Roasted Chicken and Veggies

This easy one-pan recipe features tender lemon herb roasted chicken thighs and a colorful medley of vegetables, perfect for a healthy and satisfying meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Veggies
  • 1.5 lbs boneless, skinless chicken thighs about 6-8 thighs
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 large lemon half sliced into rounds, half for juice
  • 2 cups broccoli florets chopped
  • 2 cups red potatoes about 2 medium potatoes, cut into 1-inch pieces
  • 1 red bell pepper cored and chopped
  • fresh parsley chopped (for garnish, optional)

Equipment

  • Large Bowl
  • Whisk
  • Large Baking Sheet

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, whisk together the olive oil, oregano, thyme, garlic powder, onion powder, salt, pepper, and the juice from half of the lemon.
  3. Add the chicken thighs, broccoli, red potatoes, and red bell pepper to the bowl and toss to coat evenly with the herb mixture.
Baking
  1. Arrange the chicken and vegetables in a single layer on a large baking sheet, placing the lemon slices among them.
  2. Bake for 25-30 minutes, or until the chicken is cooked through (internal temperature 165°F / 74°C) and the vegetables are tender.
Serving
  1. Remove from the oven, garnish with fresh parsley if desired, and serve immediately.

Notes

For best results, ensure vegetables are cut into similar sizes for even cooking. Adjust seasoning to taste.