Busy nights call for something delicious, nutritious, and easy to clean up — and this Lemon Herb Roasted Chicken Thighs with Veggies checks every box. It’s made on a single sheet pan, packed with juicy chicken, tender veggies, and zesty lemon flavor in every bite.
Whether you’re meal prepping for the week or feeding a hungry family, this dish will become your go-to healthy comfort food.
✅ Why You’ll Love This Recipe
- One pan = minimal cleanup
- High-protein and low-carb
- Naturally gluten-free
- Meal prep & freezer-friendly
- Customizable with your favorite veggies
This recipe is flavorful enough for guests but simple enough for a weeknight dinner.
🍋 One-Pan Lemon Herb Chicken Recipe
Ingredients (Serves 4):
- 6 bone-in, skin-on chicken thighs
- 3 tbsp olive oil
- Juice of 1 lemon
- Zest of 1 lemon
- 4 garlic cloves, minced
- 1 tsp dried oregano
- ½ tsp thyme
- Salt and pepper to taste
- 1 lb baby potatoes, halved
- 2 cups broccoli florets
- 1 red onion, sliced
- Fresh parsley for garnish
🔪 Instructions:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, whisk together olive oil, lemon juice, zest, garlic, oregano, thyme, salt, and pepper.
- Place chicken thighs on the baking sheet. Rub generously with half the lemon herb marinade.
- Toss potatoes, broccoli, and onion with the remaining marinade and scatter around the chicken.
- Bake for 35–40 minutes, or until chicken is cooked through and skin is crispy.
- Broil for the last 2–3 minutes for extra crispiness if desired.
- Garnish with chopped parsley and serve hot.
🍽️ Optional Add-ons:
- Swap potatoes for carrots or sweet potatoes
- Add bell peppers or zucchini
- Serve with rice or quinoa on the side
- Use boneless thighs for quicker cooking
