Lemon Herb Chicken Veggies

This One-Pan Lemon Herb Chicken and Veggies has saved dinnertime at my house more times than I can count. With juicy chicken, golden potatoes, and bursty tomatoes, it delivers fresh flavor in every bite, all while using just one pan. The lemony herb marinade lifts everything with brightness and warmth, making this dish a regular in my meal rotation. It really comes together fast and is so practical for a busy weeknight.

The first time I made this I was surprised how the lemony pan juices soaked into every bite especially the potatoes My family now requests it whenever they spot asparagus at the market

Ingredients

• Boneless skinless chicken thighs: provide juiciness and cook evenly a great value protein for busy nights look for plump moist thighs at the store
• Baby potatoes: hearty and comforting they crisp nicely in the oven go for ones that feel firm and have no green tinge
• Asparagus: adds a fresh snap and subtle earthiness fresher stalks snap cleanly and are not woody at the bottoms
• Cherry tomatoes: offer bursts of sweetness and color choose tomatoes with taut shiny skins
• Olive oil: helps everything caramelize and brings a Mediterranean richness opt for extra virgin for the best flavor
• Fresh lemon juice: brightens every bite bottles just do not compare
• Lemon zest: gives a fragrant lift always zest before juicing and use unwaxed lemons if possible
• Garlic: minced for bold kick and aroma fresher cloves do not have green shoots
• Fresh rosemary: fragrant and piney makes the dish taste special buy it fresh and strip leaves from stems before chopping
• Fresh thyme: earthy and floral really comes alive when freshly chopped
• Salt and pepper: foundational for flavor I like flaky sea salt and freshly cracked black pepper
• Lemon wedges and fresh herbs for garnish: optional but a finishing flourish that wakes up flavors

Step-by-Step Instructions

Preheat the Oven:

Set your oven to four hundred degrees Fahrenheit two hundred degrees Celsius and allow it to come to temperature while you prep This ensures the pan gets hot right away when you add your ingredients

Mix the Marinade:

In a small bowl combine three tablespoons olive oil with the lemon juice and zest Add minced garlic rosemary thyme salt and pepper Stir well to combine so the flavors blend evenly

Marinate the Chicken:

Add the chicken thighs to a bowl or a zip bag Pour the marinade over the chicken and toss to coat every piece Let it sit at least fifteen minutes on the counter If you have extra time marinate a few hours in the refrigerator for more depth

Arrange the Vegetables:

Line a large baking sheet with parchment if you like for simpler cleanup Spread the baby potatoes cut sides down in a single layer Then add the asparagus and cherry tomatoes so the veggies roast evenly

Season the Vegetables:

Drizzle a tablespoon of olive oil over the vegetables Sprinkle with salt and pepper Toss everything gently so every veggie gets a gloss of oil and seasoning

Add the Chicken and Roast:

Nestle the marinated chicken thighs between the vegetables on the baking tray so each piece touches the pan Discard any extra marinade Slide the pan into the oven Roast for thirty to thirty five minutes until the chicken hits one hundred sixty five degrees Fahrenheit and the potatoes are fork tender Watch for light browning at the edges

Let Rest and Serve:

Remove the pan from the oven and let everything rest a few minutes This helps juices settle and keeps chicken moist Serve straight from the pan with lemon wedges and a sprinkle of fresh herbs if you like

Pin it

I have always loved how the rosemary transforms the whole dish with that hint of pine The aroma reminds me of cooking in my first tiny kitchen when I wanted something special but not complicated My family would gather around the little table as the tray came bursting from the oven

Storage Tips

Let leftovers cool a bit before transferring to airtight containers Store in the refrigerator for up to three days Reheat covered in a low oven or microwave with a splash of water to help the veggies stay moist The flavors deepen overnight making this a tasty lunch option

Ingredient Substitutions

You can swap out the vegetables based on what you have Zucchini green beans or bell peppers all work well If you prefer chicken breasts just reduce oven time by a few minutes since they cook a bit faster For a vegetarian version sliced halloumi or chunks of firm tofu are delicious with the lemony marinade

Serving Suggestions

This dish is hearty enough to stand alone but I sometimes add a crusty loaf of bread to soak up the lemony pan juices A leafy salad with arugula or spinach pairs nicely for extra greens If you are serving guests a chilled white wine such as Sauvignon Blanc makes a bright pairing

Frequently Asked Questions

→ Can I marinate the chicken for longer than 2 hours?

Absolutely! Marinating the chicken overnight will infuse it with even more flavor. Just be sure to keep it refrigerated.

→ What other vegetables can I use in this dish?

Feel free to substitute with your favorite veggies! Broccoli, bell peppers, zucchini, or green beans would all work well. Just adjust the cooking time as needed.

→ How do I add a little spice to this?

A pinch of red pepper flakes added to the marinade will give this dish a nice kick.

→ How can I be sure the chicken and veggies cook evenly?

The key is to cut the vegetables into similar sizes. This will ensure that they all cook at the same rate.

→ Can I make this vegetarian?

Yes! Simply replace the chicken with halloumi cheese or firm tofu. Adjust the cooking time as needed to ensure the vegetarian protein is cooked through.

→ What is the internal temperature the chicken needs to be?

The internal temperature of the chicken needs to reach 165°F (75°C).