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One Pan Lemon Herb Chicken

One-Pan Lemon Herb Chicken

Linda M. Harris
This One-Pan Lemon Herb Chicken is a quick, easy, and flavorful dish that combines juicy chicken with vibrant lemon and fragrant herbs.
Paired with roasted vegetables like potatoes and carrots, this recipe is a complete meal made in just one pan.
Perfect for busy weeknights or meal prepping, it’s packed with fresh, bright flavors and is simple enough to make any day feel special.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine American, Mediterranean
Servings 4 Servings
Calories 450 kcal

Equipment

  • 1 Large Baking Sheet (or Sheet Pan)
  • 1 Small Mixing Bowl
  • 1 Chef’s Knife
  • 1 Cutting Board
  • 1 measuring spoon set
  • 1 Basting Brush (optional, for marinade)

Ingredients
  

For the Chicken:

  • 4 boneless skinless chicken breasts (or thighs)
  • 2 tablespoons olive oil
  • Zest and juice of 1 large lemon
  • 3 cloves garlic minced
  • 1 tablespoon fresh thyme or 1 teaspoon dried thyme
  • 1 tablespoon fresh rosemary or 1 teaspoon dried rosemary
  • Salt and freshly cracked black pepper to taste

For the Vegetables:

  • 2 medium potatoes cut into cubes
  • 1 red onion sliced
  • 1 cup baby carrots or other vegetables like bell peppers or zucchini
  • 2 tablespoons olive oil for roasting
  • Salt and pepper to taste

Optional Garnish:

  • Fresh parsley or basil chopped
  • Extra lemon wedges for serving

Instructions
 

Preheat the Oven

  • Preheat your oven to 400°F (200°C).

Prepare the Marinade

  • In a small bowl, combine the olive oil, lemon zest, lemon juice, minced garlic, thyme, rosemary, salt, and pepper.
    Stir well to create the marinade.

Marinate the Chicken

  • Place the chicken breasts in a shallow dish or resealable bag.
    Pour the marinade over the chicken, ensuring it's fully coated.
    Let it marinate for at least 10 minutes, or up to 2 hours in the fridge for maximum flavor.

Prepare the Vegetables

  • While the chicken marinates, prepare the vegetables.
    Cut the potatoes into cubes, slice the onion, and trim the carrots.
    Place them on a large baking sheet.

Season the Vegetables

  • Drizzle the vegetables with olive oil, and season with salt and pepper.
    Toss the vegetables to evenly coat them in the olive oil and seasonings.

Assemble the Dish

  • Place the marinated chicken breasts on the baking sheet with the vegetables.
    Arrange everything so the chicken is in the center and the veggies surround it.

Roast in the Oven

  • Roast everything in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and lightly browned.

Serve

  • Once cooked, remove the pan from the oven and let the chicken rest for a few minutes. Slice the chicken, garnish with fresh parsley or basil, and serve with extra lemon wedges.

Notes

  • For extra crispiness: If you prefer crispier skin or a more golden-brown finish, you can use bone-in, skin-on chicken thighs instead of boneless breasts. The skin helps retain moisture and adds flavor.
  • Vegetable Variations: Feel free to swap in any seasonal vegetables. Broccoli, Brussels sprouts, or bell peppers work wonderfully with this recipe.
  • Make-Ahead Tip: Marinate the chicken the night before for deeper flavor.
  • Adjusting Heat: If you like a little heat, add some red pepper flakes to the marinade for a slight kick.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, cover and bake at 350°F (175°C) for 10-15 minutes, or microwave for a few minutes.
Keyword One-Pan Lemon Herb Chicken