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Easy One-Pan Lemon Garlic Chicken and Vegetables

one-pan lemon garlic chicken - featured image
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A quick, wholesome, and delicious one-pan meal featuring juicy lemon garlic chicken thighs roasted with tender vegetables. Perfect for busy weeknights with minimal cleanup.

Ingredients

Scale
  • 4 chicken thighs (skin-on, bone-in, about 1.5 lbs / 700g)
  • 1 large lemon (thinly sliced plus juice from half)
  • 4–5 garlic cloves (minced or thinly sliced)
  • 1 lb baby potatoes (about 450g, halved or quartered; Yukon gold or red potatoes)
  • 3 medium carrots (peeled and cut into sticks or rounds)
  • 8 oz green beans (225g, trimmed; optional)
  • 3 tbsp olive oil (extra virgin preferred)
  • 1 tsp dried oregano
  • Salt and black pepper to taste
  • Red pepper flakes (optional, a pinch)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper if desired.
  2. Pat the chicken thighs dry with paper towels. Season generously with salt, pepper, and dried oregano on both sides. Set aside.
  3. In a large mixing bowl, toss baby potatoes, carrots, and green beans with 2 tablespoons olive oil, a pinch of salt, pepper, and half the minced garlic until evenly coated.
  4. Spread the vegetables in an even layer on the baking sheet, leaving space for the chicken. Lay lemon slices over and around the veggies.
  5. Place the chicken thighs skin-side up on the pan. Drizzle the remaining 1 tablespoon olive oil and garlic over the chicken pieces. Squeeze lemon juice from half the lemon over everything.
  6. Roast in the oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and golden. Halfway through (around 15 minutes), gently toss the veggies and baste the chicken with pan juices.
  7. Check doneness: potatoes should be fork-tender and caramelized, carrots softened but holding shape, and chicken skin crispy with clear juices. If needed, roast a few more minutes.
  8. Remove from oven and let the chicken rest for 5 minutes to redistribute juices.
  9. Serve warm, garnished with fresh lemon zest or chopped parsley if desired.

Notes

Pat chicken dry before seasoning for crispy skin. Toss veggies halfway through roasting for even caramelization. Use a meat thermometer to ensure chicken reaches 165°F (74°C). Avoid overcrowding the pan to prevent steaming. Boneless chicken breasts can be used but reduce cooking time to 20-25 minutes.

Nutrition

Keywords: lemon garlic chicken, one-pan meal, roasted vegetables, quick dinner, healthy chicken recipe, easy chicken dinner, weeknight meal

Find it online: https://norasfoods.com/easy-one-pan-lemon-garlic-chicken-and-vegetables-recipe-for-quick-healthy-meals/