One Pan Lemon Herb Roast Chicken And Veggies Recipe
One Pan Lemon Herb Roast Chicken And Veggies Recipe is perfect for busy days. It is easy, fresh and full of flavor.
Ingredients
- Chicken thighs or chicken breasts
- Baby potatoes halved
- Carrots sliced
- Broccoli florets
- Red onion sliced
- Olive oil
- Fresh lemon juice
- Lemon slices
- Garlic cloves minced
- Dried oregano
- Dried thyme
- Dried rosemary
- Salt
- Black pepper
These Ingredients for One Pan Lemon Herb Roast Chicken And Veggies are simple and fresh.
Instructions
Preheat the oven
- Preheat oven to 200°C. Line a baking sheet with parchment paper for easy cleanup later.
Prepare vegetables
- Wash and cut all vegetables evenly. This helps everything cook at the same speed.
Season vegetables
- Place vegetables in a bowl. Add olive oil, salt, pepper and herbs. Toss well to coat.
Arrange vegetables
- Spread vegetables on the baking sheet. Keep them in a single layer for even roasting.
Prepare chicken
- Pat chicken dry with paper towel. This helps skin become crispy while roasting.
Season chicken
- Rub chicken with olive oil, lemon juice, garlic, salt, pepper and herbs on all sides.
Place chicken on pan
- Place seasoned chicken on top of vegetables. Add lemon slices around the chicken pieces.
Start roasting
- Put pan into oven. Roast for about thirty minutes without turning.
Flip if needed
- Turn chicken once if using thick pieces. This helps cook evenly on both sides.
Finish roasting
- Roast until chicken reaches safe temperature and vegetables are tender and golden.
Rest before serving
- Remove pan from oven. Let chicken rest five minutes before serving.
Serve hot
- Serve directly from the pan. Spoon pan juices over chicken and vegetables.
Notes
- Use chicken thighs for juicier results.
- Cut potatoes small for faster cooking.
- Add zucchini or bell peppers for color.
- Use fresh herbs if available.
- Add chili flakes for mild heat.
- Marinate chicken for extra flavor.
- Use sweet potatoes for sweeter taste.