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Easy One-Pan Lemon Chicken Recipe with Roasted Vegetables for Perfect Dinners

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A quick and easy one-pan meal featuring bone-in, skin-on chicken thighs roasted with a medley of vegetables and bright lemon flavor. Perfect for busy weeknights, this recipe delivers crispy chicken skin and tender, caramelized veggies with minimal cleanup.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 1.5 lbs / 700g), organic or free-range preferred
  • 1 large lemon, zested and juiced
  • 4 cloves garlic, minced
  • 3 tablespoons extra virgin olive oil
  • 1 lb (450g) baby potatoes, halved
  • 3 medium carrots, cut into sticks
  • 8 oz (225g) green beans, trimmed (fresh or frozen)
  • 1 medium red onion, cut into wedges
  • 2 teaspoons chopped fresh thyme or rosemary (optional)
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, whisk together olive oil, lemon juice and zest, minced garlic, chopped herbs, salt, and pepper.
  3. Toss the chicken thighs in half of the marinade and let sit while prepping vegetables.
  4. In the same bowl, toss potatoes, carrots, green beans, and red onion with the remaining marinade until evenly coated.
  5. Arrange chicken thighs skin-side up on a large rimmed baking sheet or roasting pan.
  6. Spread the vegetables around the chicken in a single layer without overcrowding.
  7. Roast in the oven for 35-40 minutes. Halfway through (around 20 minutes), flip the vegetables for even roasting but keep chicken skin-side up.
  8. If chicken skin isn’t crispy enough, broil for 2-3 minutes at the end, watching carefully to avoid burning.
  9. Check that chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender with golden edges.
  10. Remove from oven and let rest for 5 minutes before serving. Spoon any pan juices over the top.

Notes

Do not overcrowd the pan to avoid steaming. Marinate chicken for 15-30 minutes only to prevent lemon from ‘cooking’ the meat. Use room temperature chicken for even cooking. Flip vegetables halfway through roasting but keep chicken skin-side up. Broil at the end for extra crispy skin if desired. Tent with foil if vegetables brown too fast but are not tender.

Nutrition

Keywords: one-pan, lemon chicken, roasted vegetables, easy dinner, weeknight meal, chicken thighs, healthy, gluten-free, paleo

Find it online: https://emmaoven.com/easy-one-pan-lemon-chicken-recipe-with-roasted-vegetables-for-perfect-dinners/