Cooking Lucid
One-Pan Lemon Herb Roasted Chicken and Veggies
Simplify weeknight dinners with this vibrant one-pan meal featuring tender roasted chicken and colorful vegetables seasoned with bright lemon and herbs. A complete, flavorful meal with minimal cleanup, perfect for busy families.
Prep 15 min
Cook 40 min
Total 55 min
Serves 4
Ingredients
Step 1 — For the Chicken and Veggies
- 1.5 lbs boneless, skinless chicken thighs
- 1 lb small red potatoes, quartered
- 1 lb broccoli florets
- 1 large red onion, cut into wedges
- 1 lemon, half juiced, half sliced
- 3 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
Step 2 — For Serving (Optional)
- Fresh parsley, chopped
Instructions
- 1
Preheat and Prep Pan
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- 2
Combine Ingredients
In a large bowl, combine the chicken thighs, potatoes, broccoli florets, and red onion wedges. Drizzle with olive oil and lemon juice. Sprinkle with rosemary, thyme, garlic powder, salt, and pepper. Toss to coat everything evenly.
- 3
Arrange and Roast
Spread the chicken and vegetables in a single layer on the prepared baking sheet. Place lemon slices over the chicken and vegetables. Roast for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized, flipping halfway through.
- 4
Serve
Remove from oven. Garnish with fresh parsley if desired. Serve hot directly from the pan.
Nutrition per serving: 550 cal · 40g protein · 35g carbs · 28g fat · 7g fiber
