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Easy One-Pan Lemon Herb Chicken Recipe with Summer Vegetables

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A quick and flavorful one-pan meal featuring bone-in, skin-on chicken thighs roasted with fresh lemon, herbs, and a medley of summer vegetables. Perfect for easy, healthy dinners in under 40 minutes.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs
  • 1 large lemon (zested and juiced)
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil (plus 1 tablespoon for vegetables)
  • 1 teaspoon salt (divided)
  • 1/2 teaspoon freshly ground black pepper (divided)
  • Pinch of red pepper flakes (optional)
  • 1 medium zucchini, sliced into thick half-moons
  • 2 bell peppers (red, yellow, or orange), cut into strips
  • 1 small red onion, sliced into wedges
  • 1 cup cherry tomatoes, whole
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons chopped fresh parsley (for garnish)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Pat the chicken thighs dry with paper towels and place them in a large mixing bowl.
  3. Add lemon juice and zest, minced garlic, 2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, and red pepper flakes if using. Toss chicken to coat and let marinate for about 10 minutes.
  4. In a separate bowl, combine zucchini, bell peppers, red onion, and cherry tomatoes. Drizzle with 1 tablespoon olive oil, sprinkle with 1 teaspoon salt, 1/2 teaspoon black pepper, and chopped rosemary and thyme. Toss gently to coat.
  5. Spread the vegetables evenly on a sheet pan to create a bed. Place the chicken thighs skin-side up on top of the vegetables.
  6. Roast in the oven for 30-35 minutes, checking around 20 minutes. If chicken skin browns too fast, tent loosely with foil. Chicken is done when internal temperature reaches 165°F (74°C) and vegetables are tender and caramelized.
  7. Remove from oven and sprinkle chopped fresh parsley over the dish.
  8. Let the chicken rest for 5 minutes before serving.

Notes

Pat chicken dry before seasoning to ensure crispy skin. Do not overcrowd the pan to avoid steaming. Use bone-in, skin-on thighs for best texture and juiciness. Fresh herbs provide better aroma and flavor than dried. Rest chicken after roasting to keep juices locked in. Vegetables can be swapped based on seasonality or preference. For a vegetarian version, substitute chicken with eggplant or portobello mushrooms and add chickpeas for protein.

Nutrition

Keywords: one-pan chicken, lemon herb chicken, summer vegetables, easy dinner, quick chicken recipe, healthy chicken dinner, roasted chicken thighs

Find it online: https://tastytuck.com/easy-one-pan-lemon-herb-chicken-recipe-with-summer-vegetables-perfect-for-quick-dinners/