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Easy One-Pan Lemon Herb Roasted Chicken Recipe with Spring Vegetables

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A simple, fuss-free one-pan roasted chicken with bright lemon and fresh herbs paired with tender spring vegetables. Perfect for quick weeknight dinners with wholesome ingredients.

Ingredients

Scale
  • 1 whole chicken (about 3 to 4 pounds), cut into pieces or bone-in thighs and drumsticks
  • 2 lemons, zested and juiced
  • 4 cloves garlic, minced
  • 3 tablespoons olive oil (extra virgin recommended)
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
  • 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary, chopped
  • Salt and freshly ground black pepper, to taste
  • 1 cup baby carrots or peeled regular carrots, cut into sticks
  • 1 cup asparagus spears, trimmed and cut into 2-inch pieces
  • 1 cup baby potatoes, halved (Yukon gold or red potatoes)
  • 1 cup snap peas or green beans, trimmed
  • 1 tablespoon olive oil (to coat the veggies)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, thyme, rosemary, salt, and pepper.
  3. Pat the chicken pieces dry with paper towels.
  4. Toss the chicken in the marinade, ensuring every piece is coated well. Let sit for 10-15 minutes if time allows.
  5. Wash and cut baby potatoes in halves, trim asparagus and snap peas, and peel or cut carrots into sticks. Toss them lightly with olive oil, salt, and pepper in a separate bowl.
  6. Arrange the chicken pieces skin-side up on your roasting pan. Spread the vegetables evenly around the chicken, making sure not to overcrowd the pan.
  7. Place the pan in the preheated oven and roast for 35-40 minutes. Halfway through (around 20 minutes), stir the vegetables gently to promote even caramelization. Use tongs to turn the chicken if needed.
  8. Check the chicken’s internal temperature with a meat thermometer; it should reach 165°F (74°C).
  9. Remove the pan from the oven and let the chicken rest for 5 minutes.
  10. Sprinkle fresh chopped parsley over the whole dish before serving.

Notes

Dry the chicken skin before marinating for crispier skin. Avoid overcrowding the pan to prevent steaming. Stir vegetables gently halfway through roasting. Let chicken rest after cooking to keep it juicy. You can marinate chicken ahead for deeper flavor. Vegetables can be swapped seasonally. For leftovers, remove vegetables before freezing to avoid mushiness.

Nutrition

Keywords: lemon herb chicken, one-pan chicken recipe, roasted chicken, spring vegetables, easy dinner, weeknight meal, healthy chicken recipe

Find it online: https://evabake.com/easy-one-pan-lemon-herb-roasted-chicken-recipe-with-spring-vegetables/