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Easy One-Pan Lemon Herb Chicken Recipe with Fresh Spring Vegetables

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A quick and easy one-pan meal featuring bone-in, skin-on chicken thighs roasted with fresh spring vegetables and a bright lemon herb marinade. Perfect for busy weeknights, this dish delivers juicy chicken and tender veggies with minimal cleanup.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs
  • 1 lemon, zested and juiced
  • 3 tablespoons olive oil, divided
  • 3 garlic cloves, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • Salt, about 1 teaspoon
  • Freshly ground black pepper, to taste
  • 1 bunch asparagus, trimmed
  • 12 baby carrots, peeled
  • 1 cup snap peas (about 150 g)
  • 1 pound new potatoes, halved
  • Optional: red pepper flakes
  • Optional: drizzle of honey
  • Optional: chopped fresh parsley for garnish

Instructions

  1. Preheat oven to 425°F (220°C).
  2. In a small bowl, whisk together lemon juice and zest, 3 tablespoons olive oil, minced garlic, rosemary, thyme, salt, and pepper.
  3. Pat chicken thighs dry with paper towels. Place chicken in a large bowl or directly on the baking sheet and pour half the marinade over them, rubbing under and over the skin. Let sit 10-15 minutes at room temperature or refrigerate up to 1 hour (bring to room temp before roasting).
  4. In a separate bowl, toss asparagus, baby carrots, snap peas, and halved potatoes with remaining marinade and 1 tablespoon olive oil. Season lightly with salt and pepper.
  5. Spread vegetables evenly on a large rimmed baking sheet, leaving space for chicken. Nestle chicken skin-side up among the vegetables.
  6. Roast in the oven for 35-40 minutes. Halfway through (about 20 minutes), gently turn vegetables with tongs for even roasting. Chicken skin should be golden and crispy; internal temperature should reach 165°F (74°C).
  7. Remove from oven, optionally squeeze extra lemon juice over everything and sprinkle with chopped parsley.
  8. Let chicken rest for 5 minutes before serving to allow juices to redistribute.

Notes

Patting the chicken dry before marinating helps crisp the skin. Avoid overcrowding the pan to ensure proper browning. Flip vegetables halfway through roasting for even color. Let chicken rest before serving to keep it juicy. For boneless chicken breasts, reduce cooking time to 25-30 minutes and watch closely to avoid drying out. Leftovers reheat best in a 350°F oven for 10-15 minutes to maintain crispy skin.

Nutrition

Keywords: lemon herb chicken, one-pan meal, spring vegetables, easy dinner, roasted chicken, healthy chicken recipe, gluten-free, quick meal

Find it online: https://breezybake.com/easy-one-pan-lemon-herb-chicken-recipe-with-fresh-spring-vegetables/