# One-Pan Lemon Herb Roasted Chicken & Veggies
For a dinner that is as beautiful as it is easy, this One-Pan Lemon Herb Roasted Chicken and Veggies is the answer. Juicy chicken thighs and a colorful medley of vegetables are seasoned with bright lemon and savory herbs, then roasted to perfection on a single sheet pan. It’s a healthy, satisfying meal with incredibly easy cleanup, making it a true weeknight hero.
### Table of Contents
* Why You’ll Love This Recipe
* Ingredients You’ll Need
* Step-by-Step Instructions
* Pro Tips for One-Pan Success
* Frequently Asked Questions (FAQ)
### Why You’ll Love This Recipe
* Minimal Cleanup: Everything cooks on one sheet pan.
* Healthy & Balanced: A complete meal with lean protein and plenty of vegetables.
* Quick Prep: Takes only 15 minutes to get into the oven.
* Full of Flavor: The simple lemon and herb seasoning makes everything taste bright and delicious.
### Ingredients You’ll Need
* 1.5 lbs (700g) bone-in, skin-on chicken thighs
* 1 lb (450g) baby potatoes, halved
* 1 large head of broccoli, cut into florets
* 1 red onion, cut into wedges
* 1/4 cup olive oil
* 1 lemon, zested and juiced
* 4 cloves garlic, minced
* 1 tbsp mixed dried herbs (like oregano, thyme, and rosemary)
* Salt and black pepper to taste
### Step-by-Step Instructions
1. Preheat and Prep: Preheat your oven to 400°F (200°C).
2. Season Vegetables: On a large, rimmed baking sheet, toss the halved potatoes and red onion wedges with half of the olive oil, half of the garlic, salt, and pepper. Arrange in a single layer and roast for 15 minutes.
3. Prepare Chicken: While the potatoes cook, combine the remaining olive oil, lemon zest, lemon juice, remaining garlic, and dried herbs in a small bowl. Pat the chicken thighs dry and rub this mixture all over them, getting under the skin as well.
4. Combine and Roast: Remove the baking sheet from the oven. Add the broccoli florets to the pan, tossing them with the potatoes and onions. Place the seasoned chicken thighs among the vegetables.
5. Finish Roasting: Return the pan to the oven and roast for another 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the vegetables are tender and slightly caramelized.
6. Serve: Let the chicken rest for a few minutes before serving.
### Pro Tips for One-Pan Success
* Don’t Crowd the Pan: Use a large enough baking sheet so the ingredients can roast, not steam.
* Give Potatoes a Head Start: Roasting the potatoes for a bit before adding the other ingredients ensures everything is perfectly cooked at the same time.
* Use Bone-In, Skin-On Thighs: They provide the most flavor and stay incredibly juicy.
### Frequently Asked Questions (FAQ)
* Can I use boneless chicken? Yes, but reduce the final roasting time by about 10 minutes as boneless chicken cooks faster.
* Can I use different vegetables? Absolutely! Bell peppers, carrots, zucchini, and asparagus are all great choices. Just adjust roasting times as needed.