Go Back
–+ servings
Lemon Herb Chicken and Vegetables

Lemon Herb Chicken and Vegetables: A Colorful One-Pan Delight

This Lemon Herb Chicken and Vegetables is a delightful one-pan dish that combines juicy chicken and colorful vegetables, ready in under 40 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Thighs boneless recommended
  • 2 tablespoons Olive Oil can substitute with avocado oil
  • 3 cloves Garlic (minced) or garlic powder if in a pinch
  • 2 tablespoons Fresh Rosemary (minced) or dried rosemary
  • 2 tablespoons Fresh Thyme (leaves) use dried thyme one-third amount
For the Vegetables
  • 1 pound Baby Potatoes (halved) or Yukon Gold
  • 2 medium Carrots (sliced) or baby carrots whole
  • 1 medium Zucchini (sliced) or asparagus/green beans
  • 1 medium Red Bell Pepper (chopped) or yellow/orange peppers
For Seasoning
  • 1 teaspoon Salt kosher or sea salt preferred
  • 1 teaspoon Black Pepper freshly ground
  • 1 juice Lemon (juiced) or lime juice as an alternative

Equipment

  • Sheet Pan
  • Medium bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
  2. In a medium bowl, whisk together olive oil, minced rosemary, thyme, garlic, lemon juice, salt, and black pepper until well combined.
  3. Add chicken thighs to the bowl with the marinade and toss until coated.
  4. Add halved baby potatoes, sliced carrots, zucchini, and chopped red bell pepper to the bowl, mixing well.
  5. Spread the marinated chicken and vegetables in a single layer on the prepared sheet pan.
  6. Roast in the preheated oven for 30 to 35 minutes until chicken reaches 165°F (75°C) and vegetables are tender.
  7. Remove from the oven and let rest for about 5 minutes before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 100IUVitamin C: 50mgCalcium: 50mgIron: 3mg

Notes

For extra flavor, consider marinating your chicken for up to 24 hours in the fridge before cooking. Store leftovers in an airtight container for up to 3 days.

Tried this recipe?

Let us know how it was!