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One-Pan Lemon Herb Chicken and Vegetables

Close-up of roasted chicken thighs with crispy skin, potatoes, carrots, and broccoli, topped with lemon slices.
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A simple, flavorful meal requiring only one pan for easy cleanup when your kitchen feels overwhelming.

Ingredients

Scale
  • 1.5 lb chicken pieces (thighs or breasts)
  • 1 lb small potatoes, halved
  • 1 head broccoli, cut into florets
  • 2 carrots, sliced
  • 1 lemon, sliced
  • 3 tbsp olive oil
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp salt
  • 0.5 tsp black pepper

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. In a large bowl, combine the potatoes, broccoli, and carrots.
  3. Drizzle the vegetables with 2 tablespoons of olive oil, half the rosemary, half the thyme, half the salt, and half the pepper. Toss to coat.
  4. Place the seasoned vegetables on a large baking sheet.
  5. Rub the chicken pieces with the remaining 1 tablespoon of olive oil, rosemary, thyme, salt, and pepper.
  6. Arrange the chicken pieces among the vegetables on the baking sheet. Place lemon slices over the chicken and vegetables.
  7. Bake for 30 to 35 minutes, or until the chicken is cooked through and the vegetables are tender.
  8. Serve directly from the pan if desired for minimal dishwashing.

Notes

  • If you have fresh herbs, use 1 tablespoon of each instead of dried herbs for a stronger flavor.
  • For extra crispness, you can briefly place the pan under the broiler for the last 2 minutes, watching carefully to prevent burning.
  • This recipe works well with other root vegetables like parsnips or sweet potatoes.

Nutrition

Find it online: https://savoryskies.com/when-your-kitchen-starts-feeling-like-one-pan-meal/