Description
Simple One-Pan Lemon Herb Roasted Chicken. Tender chicken, bright lemon, and aromatic herbs baked on one pan for an easy, flavorful weeknight meal.
Ingredients
Scale
- Main Players:
- 4 bone-in, skin-on chicken thighs
- 1.5 lbs baby red potatoes, halved or quartered
- 1 head broccoli, cut into florets
- Flavorful Seasoning Mix:
- 1 large lemon, zested and juiced
- 2 sprigs fresh rosemary, chopped (about 1 tbsp)
- 4 sprigs fresh thyme, chopped (about 1 tsp)
- 4 cloves garlic, minced
- 3 tbsp olive oil, divided
- 1 tsp salt, or to taste
- 0.5 tsp black pepper, or to taste
- Finishing Touches:
- 2 tbsp fresh parsley, chopped
Instructions
- Prep the Pan and Preheat: First things first, get your oven screaming hot to 400°F (200°C). Seriously, a hot oven is key for that crispy skin. Grab a big sheet pan – the biggest one you have, honest. Line it with parchment paper for easy cleanup, unlike my first attempt, where I learned the hard way about scrubbing baked-on chicken gunk. I usually give it a quick spray with cooking oil too, just for good measure.
- Season the Veggies: In a large bowl, toss your baby red potatoes and broccoli florets with a good drizzle of olive oil, a sprinkle of salt, and a grind of black pepper. Make sure everything is coated evenly. You want those veggies to get a head start soaking up flavor. I always make sure to really dig my hands in there and get everything mixed well; it’s a sensory thing, feeling all those textures.
- Marinate the Chicken Magic: Now for the star of our One-Pan Lemon Herb Roasted Chicken! In a separate bowl, combine the remaining olive oil, lemon zest, lemon juice, minced garlic, chopped rosemary, and thyme. Give it a good whisk. Pat your chicken thighs super dry with paper towels – this is crucial for crispy skin, I promise! Rub this glorious herb mixture all over the chicken, getting it under the skin too if you’re feeling ambitious. I always get a bit messy here, but it’s worth it.
- Arrange on the Pan: Spread the seasoned potatoes and broccoli evenly on one side of your prepared sheet pan. Then, place the chicken thighs skin-side up on the other side, making sure they’re not overcrowded. Give everything some breathing room, or it’ll steam instead of roast, and we don’t want soggy chicken, do we? I’ve made that mistake before, and it was a bummer.
- Roast to Golden Perfection: Pop that sheet pan into your preheated oven. Let it roast for about 35-40 minutes. You’re looking for beautifully golden-brown chicken skin and tender, roasted vegetables. The internal temperature of the chicken should reach 165°F (74°C). I usually flip the veggies halfway through, but I leave the chicken alone so that skin gets extra crispy. The smell in your kitchen right now? Incredible!
- Rest and Garnish: Once your One-Pan Lemon Herb Roasted Chicken is out of the oven, let it rest on the pan for 5-10 minutes. This lets the juices redistribute, keeping the chicken super moist. While it’s resting, chop up that fresh parsley and sprinkle it generously over everything. A final squeeze of fresh lemon juice over the top? Oh, yes. It just brightens up the whole dish and makes it look so inviting.