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Incredible One-Pan Lemon Herb Roast Chicken 35 Minute

One-Pan Lemon Herb Roast Chicken and Veggies
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A simple and delicious one-pan meal featuring tender chicken and roasted vegetables infused with lemon and herbs. Perfect for a weeknight dinner.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
  • 1 lb baby potatoes, halved or quartered if large
  • 1 large red onion, cut into wedges
  • 2 medium zucchinis, cut into 1-inch pieces
  • 1 lemon, half juiced, half sliced
  • 3 tablespoons olive oil
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried thyme
  • 1 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine the chicken pieces, potatoes, red onion, and zucchini.
  3. In a small bowl, whisk together the olive oil, lemon juice, rosemary, thyme, garlic powder, salt, and pepper.
  4. Pour the olive oil mixture over the chicken and vegetables. Toss to coat everything evenly.
  5. Spread the coated chicken and vegetables in a single layer on a large baking sheet or in a roasting pan.
  6. Arrange the lemon slices over the chicken and vegetables.
  7. Roast for 30-40 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
  8. Serve hot.

Notes

  • You can use chicken breast instead of thighs, but adjust cooking time to prevent drying out.
  • Feel free to add other vegetables like bell peppers, broccoli, or carrots.
  • For extra flavor, add a pinch of red pepper flakes.

Nutrition

Find it online: https://whiskdaily.com/one-pan-lemon-herb-roast-chicken-and-veggies/