One-Pan Lemon Herb Roasted Chicken and Veggies

A flavorful and easy one-pan dinner with chicken and your favorite vegetables, roasted to perfection with lemon and herbs.

Prep Time

10 minutes

Total Time

45 minutes

Calories

620 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.76/serving

Season:

☀️ Summer

Meal Type:

Dinner

Cuisine:

British

Main Ingredient:

Chicken•Vegetarian•Eggs

Cooking Style:

Quick & Easy•Roasting

Ingredients

Servings

4Bone-in, skin-on chicken thighs(About 6-8 ounces each)

£3.50

1.5lbPotatoes(Red or Yukon gold, cut into 1-inch pieces)

£0.75

1headBroccoli florets(Cut into bite-sized pieces)

£1.00

1Red onion(Cut into wedges)

£0.50

1Lemon(Thinly sliced)

£0.50

3tbspOlive oil

£0.30

1tspDried oregano

£0.05

1tspDried thyme

£0.05

1tspGarlic powder

£0.05

1tspSalt(Or to taste)

£0.01

0.5tspBlack pepper(Or to taste)

£0.03

2tbspFresh parsley(Chopped, for garnish (optional))

£0.30

Total Cost

£7.04

£1.76 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
In a large bowl, toss potatoes, broccoli, red onion, oregano, thyme, garlic powder, salt, pepper, and 2 tablespoons of olive oil until evenly coated.
3.
Spread the vegetables in a single layer on a large baking sheet.
4.
Pat the chicken thighs dry with paper towels. Drizzle with the remaining 1 tablespoon of olive oil and season with salt and pepper.
5.
Arrange the chicken thighs on top of the vegetables on the baking sheet. Tuck lemon slices around and under the chicken and vegetables.
6.
Roast in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender. Chicken internal temp 165F
7.
Let rest for 5 minutes before serving. Garnish with fresh parsley, if desired.

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My Notes

Nutrition Information

Nutrition per serving (450g)

620 kcal / 2594 kJ

Carbs

32g

12% of RDA

Fat

38g

54% of RDA

Protein

42g

84% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

7 g

8% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

9 g

45% of RDA

Chef's Tips

Feel free to substitute other vegetables like carrots, bell peppers, or zucchini.

For extra crispy chicken skin, broil for the last 2-3 minutes of cooking, keeping a close eye to prevent burning.

Ensure chicken reaches an internal temperature of 165°F (74°C) for safety.

You can prepare the vegetables ahead of time and store them in the refrigerator until ready to roast.

Cooking Equipment

Oven

Large Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Feel free to substitute other vegetables like carrots, bell peppers, or zucchini.

For extra crispy chicken skin, broil for the last 2-3 minutes of cooking, keeping a close eye to prevent burning.

Ensure chicken reaches an internal temperature of 165°F (74°C) for safety.

You can prepare the vegetables ahead of time and store them in the refrigerator until ready to roast.

One-Pan Lemon Herb Roasted Chicken and Veggies

Ingredients

Instructions