One-Pan Lemon Garlic Chicken with Vegetables

This One-Pan Lemon Garlic Chicken with Vegetables is a vibrant and satisfying meal, perfect for busy weeknights or relaxed weekend dinners. It features juicy chicken thighs roasted alongside tender vegetables, all infused with a bright lemon-garlic marinade. Everything cooks together in a single pan, allowing the flavors to blend beautifully while minimizing cleanup.

Why You’ll Love This Recipe

• Easy one-pan preparation means less time cleaning and more time enjoying your meal
• Bright, zesty flavors from fresh lemon and garlic complement the savory chicken perfectly
• Hearty and healthy, with a balanced mix of protein and vegetables
• Customizable with your favorite vegetables and herbs
• Perfect for meal prepping or making ahead

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Chicken thighs (bone-in, skin-on preferred)
• Olive oil
• Fresh lemon juice
• Garlic cloves, minced
• Dried oregano
• Paprika
• Salt and freshly ground black pepper
• Baby potatoes
• Bell peppers (any color)
• Red onion
• Fresh parsley for garnish

Directions

1. Marinate the Chicken: In a bowl, whisk together olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper. Add the chicken thighs and toss to coat well. Cover and marinate for at least 20 minutes, or up to 24 hours in the refrigerator.
2. Preheat the Oven: Set your oven to 400°F (200°C). Prepare a large sheet pan by lining it with parchment paper or lightly greasing it.
3. Prepare the Vegetables: Halve the baby potatoes, slice the bell peppers, and cut the red onion into wedges.
4. Assemble the Pan: Place the marinated chicken thighs on the sheet pan, skin-side up. Spread the vegetables around the chicken. Pour any remaining marinade over the vegetables.
5. Roast: Bake for 35-40 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the vegetables are tender. If desired, broil for the last 2-3 minutes to crisp the chicken skin.
6. Serve: Remove from the oven, garnish with fresh parsley, and serve warm.

Servings and Timing

• Servings: 4
• Preparation time: 15 minutes
• Marination time: 20 minutes to 24 hours
• Cooking time: 35–40 minutes

Variations

• Use Different Proteins: Swap chicken thighs for chicken breasts or even bone-in drumsticks. Adjust cooking times as needed.
• Switch the Vegetables: Try carrots, zucchini, asparagus, or Brussels sprouts.
• Add Heat: Include red pepper flakes or a dash of cayenne for a spicier dish.
• Fresh Herbs: Add rosemary, thyme, or basil for additional depth of flavor.
• Citrus Twist: Replace lemon with orange or lime juice for a unique variation.

Storage and Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a 350°F (175°C) oven for 10–15 minutes until warmed through. You can also microwave on medium heat, though the skin may lose its crispness.

FAQs

How do I keep the chicken skin crispy?

Make sure the chicken skin is dry before marinating, and avoid covering it during baking. Broiling at the end also helps crisp the skin.

Can I use boneless chicken?

Yes, but reduce the cooking time slightly since boneless pieces cook faster.

Do I have to marinate the chicken?

Marinating is optional but recommended for deeper flavor and juicier chicken.

Can I make this dish ahead of time?

Yes. You can marinate the chicken and chop the vegetables in advance. Assemble and bake when ready to serve.

What other vegetables can I use?

Carrots, zucchini, mushrooms, or broccoli all work well in this recipe.

Is this dish freezer-friendly?

Yes. Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

How do I know when the chicken is done?

Use a meat thermometer. The chicken should reach 165°F (74°C) at its thickest part.

Can I make this with skinless chicken?

Yes, though the skin adds flavor and moisture. If using skinless chicken, keep an eye on moisture levels to avoid drying out.

What can I serve this with?

This dish is complete on its own, but you can add a green salad, garlic bread, or rice if desired.

Can I cook everything in a cast-iron skillet instead of a sheet pan?

Yes. A large cast-iron skillet can be used as long as everything fits in a single layer.

Conclusion

One-Pan Lemon Garlic Chicken with Vegetables is a practical and flavorful meal that makes dinner both easy and delicious. With minimal preparation and cleanup, this dish is ideal for anyone looking for a wholesome, homemade meal with maximum flavor and minimum fuss. Whether you’re cooking for the family or meal prepping for the week, this recipe is sure to become a regular in your kitchen rotation.

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