Go Back
- 4 bone-in, skin-on chicken thighs - 2 tablespoons olive oil - 1 lemon (zest and juice) - 3 cloves garlic, minced To make this dish sing, start with chicken thighs. They are juicy and flavorful. The skin helps keep the meat moist while it cooks. Next, grab some olive oil to bring everything together. The lemon zest and juice add brightness. Garlic gives that lovely savory punch. - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste Herbs are key for flavor. Oregano, thyme, and rosemary work well here. They blend perfectly with lemon and chicken. Use salt and pepper to bring out all the tastes. - 2 cups baby potatoes, halved - 1 cup green beans, trimmed - 1 cup cherry tomatoes - Fresh parsley, chopped (for garnish) Now, let’s talk veggies. Baby potatoes add heartiness. Green beans give a nice crunch. Cherry tomatoes burst with sweetness. Finally, fresh parsley adds color and a fresh taste. Together, they create a colorful and tasty meal. For the complete list of steps, you can check the Full Recipe. - Preheat your oven to 425°F (220°C). - In a bowl, mix olive oil, lemon zest, lemon juice, minced garlic, oregano, thyme, rosemary, salt, and pepper to make a marinade. - Take your chicken thighs and coat them in the marinade. Let them sit for at least 15 minutes. This step helps the flavors soak in. - Use a large oven-safe skillet. Arrange halved baby potatoes in a single layer. - Place the marinated chicken thighs on top, skin-side up. - Scatter trimmed green beans and cherry tomatoes around the chicken and potatoes. - Drizzle any leftover marinade over the veggies for extra flavor. - Roast everything in the oven for 35-40 minutes. Check that the chicken reaches 165°F (75°C). The skin should be crispy and golden, and the potatoes should be tender. - If you want crispier skin, broil for 2-3 minutes. - After cooking, let it rest for 5 minutes. Garnish with fresh chopped parsley before serving. - Refer to the Full Recipe for comprehensive guidance. To get that perfect crispy skin, I always use the broil step at the end. Broiling gives the chicken a golden and crunchy layer. Keep an eye on it to avoid burning. After baking, let the chicken cool for a few minutes. This helps the juices settle. Resting it also makes the meat tender and juicy. Want to take your dish to the next level? Add more herbs like basil or cilantro. You can also mix in spices like smoked paprika or cumin. These can enhance the flavors. For more zing, splash in extra lemon juice or a bit of vinegar. This will brighten the dish and balance the flavors. Choosing the right vegetables is key. Look for seasonal veggies like asparagus in spring or squash in fall. These taste better and are fresher. If you have favorites, feel free to swap them in. Broccoli, bell peppers, or zucchini all work great. Adjust based on what you enjoy. {{image_2}} You can switch the chicken thighs for chicken breasts or drumsticks. Chicken breasts cook faster and are leaner. Drumsticks have more flavor and a crispy texture. If you want a lighter option, try fish like salmon or cod. Fish cooks quickly and adds a fresh taste. For a vegan choice, use tofu. Tofu absorbs flavors well and gives a nice texture. Instead of baby potatoes, sweet potatoes add a hint of sweetness. You can also use squash for a different taste. For greens, swap green beans with broccoli or zucchini. Both add crunch and color to your dish. Don't be afraid to mix in seasonal veggies based on what you have! You can use a slow cooker for a hands-off meal. Just add all the ingredients and cook on low for 6-8 hours. An instant pot can speed things up. Cook on high pressure for about 15 minutes. If grilling, marinate the chicken first, then grill over medium heat. For stovetop cooking, sear the chicken in a pan, then add veggies and cover until cooked. Each method gives you a tasty result! To keep your One-Pan Lemon Herb Chicken and Veggies fresh, cool it down first. Place leftovers in shallow containers. This helps them cool faster and reduces bacteria growth. Use airtight containers for best results. Glass or plastic containers work well. Store in the fridge for up to three days. To reheat chicken, use the oven. Preheat it to 350°F (175°C). Place the chicken on a baking sheet. Cover it with foil to keep it juicy. Heat for about 15-20 minutes. For vegetables, use a skillet. Add a splash of water to prevent drying out. Cook on low heat until warm. You can freeze this dish for later meals. Let it cool completely before freezing. Store in freezer-safe containers or bags. Label them with the date. It lasts for about three months in the freezer. To thaw, place it in the fridge overnight. Reheat in the oven as mentioned before. Marinate the chicken for at least 15 minutes. This short time allows the flavors to soak in. For even better taste, try marinating for up to 4 hours. If you have time, longer marinating makes the chicken even more flavorful. Just keep it in the fridge during this time to stay fresh. Yes, you can prepare this dish ahead of time. You can marinate the chicken and chop the veggies a day before. Store the marinated chicken in the fridge. Keep the veggies in a separate container. When you’re ready to cook, just arrange them in the pan. This will save you time on a busy day. This dish pairs well with many sides. Here are some great options: - Rice or quinoa: They soak up the juices well. - Crusty bread: Perfect for dipping in the sauce. - Salad: A fresh green salad adds crunch. - Pasta: Toss with olive oil and herbs for a nice touch. Choose what you like best to make your meal complete! This dish combines vibrant flavors with simple steps. We started with key ingredients, like chicken thighs and fresh veggies, then moved to marinating techniques that enhance taste. Cooking it all in one pan simplifies the process and minimizes cleanup. Remember, experimenting with herbs can elevate your meal. So, don't hesitate to mix and match! These tips and variations will help you adjust recipes to your taste. Enjoy your cooking journey, and make every meal a success.

One-Pan Lemon Herb Chicken and Veggies

Savor the simplicity of One-Pan Lemon Herb Chicken and Veggies for a delicious meal that comes together effortlessly! This recipe features juicy chicken thighs marinated in a zesty blend of lemon, garlic, and herbs, paired perfectly with tender baby potatoes, fresh green beans, and vibrant cherry tomatoes. Ready in just 55 minutes, it's an easy dinner that will impress everyone. Click through to discover this mouthwatering recipe and elevate your weeknight meals!
Print Recipe Pin Recipe

Ingredients
  

4 bone-in, skin-on chicken thighs

2 tablespoons olive oil

1 lemon (zest and juice)

3 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

2 cups baby potatoes, halved

1 cup green beans, trimmed

1 cup cherry tomatoes

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large bowl, combine olive oil, lemon zest, lemon juice, minced garlic, oregano, thyme, rosemary, salt, and pepper. Mix well to create a marinade.

      Add chicken thighs to the bowl and coat them well with the marinade. Let them marinate for at least 15 minutes while you prepare the vegetables.

        In a large oven-safe skillet or pan, arrange the halved baby potatoes in a single layer. Place the marinated chicken thighs on top of the potatoes, skin-side up.

          Scatter the trimmed green beans and cherry tomatoes around the chicken and potatoes. Drizzle any remaining marinade over the vegetables.

            Roast in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is crispy and golden, and the potatoes are tender.

              If desired, broil for an additional 2-3 minutes to further crisp the skin.

                Remove from the oven, let it rest for 5 minutes, then garnish with fresh chopped parsley before serving.

                  Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4

                    - Presentation Tips: Serve the chicken and veggies directly from the skillet for a rustic look, or plate neatly, drizzled with any pan juices.