One-Pan Lemon Garlic Chicken and Veggies for Dinner

Craving a wholesome, flavorful dinner that comes together with minimal effort? This one-pan lemon garlic chicken and veggies recipe is your answer! Packed with zesty citrus notes, tender chicken, and perfectly roasted vegetables, it’s a weeknight hero that’s both comforting and vibrant.

Ideal for busy families or cozy date nights, this dish is easy to make, budget-friendly, and endlessly customizable. You’ll love how the bright lemony aroma fills your kitchen while it bakes!

Recipe Overview

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This one-pan lemon garlic chicken and veggies is all about bold, fresh flavors and a juicy, tender texture. The marinade of lemon juice, garlic, and herbs infuses the chicken with a bright, savory taste, while the veggies roast to caramelized perfection. Ready in under an hour, it’s a low-effort, high-reward dinner that’s perfect for beginners and seasoned cooks alike. Cleanup is a breeze with just one pan!

Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Servings: 4

Ingredients List

• 4 bone-in, skin-on chicken thighs (delivers juicy, flavorful results; boneless can work but adjust cooking time)
• 2 cups baby potatoes, halved (waxy varieties like Yukon Gold hold their shape well)
• 2 cups carrots, sliced into 1-inch pieces (adds natural sweetness when roasted)
• 1 zucchini, sliced into half-moons (for a tender, colorful addition)
• 3 tablespoons olive oil (ensures crispy skin and caramelized veggies)
• Juice and zest of 1 large lemon (fresh, not bottled, for a bright, citrusy punch)
• 4 garlic cloves, minced (fresh garlic adds bold, savory depth)
• 1 teaspoon dried oregano (complements the lemon and chicken)
• 1 teaspoon fresh rosemary, chopped (fresh herbs elevate the dish’s aroma)
• 1 teaspoon kosher salt (adjust to taste for balanced seasoning)
• 1/2 teaspoon black pepper (freshly ground for a subtle kick)
• Lemon slices and fresh parsley, for garnish (adds visual appeal and freshness)

Note: Use fresh lemon juice for the brightest flavor, and pat chicken dry for crispy skin.

Step-by-Step Instructions

1. Preheat Oven: Set your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
2. Prepare Marinade: In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, rosemary, salt, and pepper. This creates a zesty, aromatic marinade.
3. Marinate Chicken: Pat chicken thighs dry with paper towels. Place in a large bowl and coat with half the marinade. Let sit for 10 minutes for deeper flavor.
4. Prep Veggies: In another bowl, toss potatoes, carrots, and zucchini with the remaining marinade. Spread evenly on the baking sheet, leaving space for chicken.
5. Arrange and Bake: Place chicken thighs skin-side up on the baking sheet among the veggies. Add a few lemon slices for extra flavor. Bake for 30–35 minutes, or until chicken reaches an internal temperature of 165°F and veggies are tender and slightly caramelized.
6. Rest and Serve: Let chicken rest for 5 minutes to lock in juices. Garnish with fresh parsley and serve hot.

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Tips for Success

• Pat Chicken Dry: Dry skin ensures a crispy, golden finish when roasted.
• Cut Veggies Evenly: Uniform pieces cook at the same rate for perfect texture.
• Check Doneness: Use a meat thermometer to confirm chicken reaches 165°F for safety.
• Don’t Skip Resting: Letting chicken rest keeps it juicy and flavorful.
• Customize Veggies: Swap in seasonal veggies like asparagus or bell peppers for variety.

Serving Suggestions

Serve this lemon garlic chicken and veggies straight from the pan for a rustic, family-style dinner. Pair with a crisp green salad or crusty bread to soak up the zesty juices. For a heartier meal, add a side of fluffy couscous or wild rice. Present on a large platter with extra lemon wedges and a sprinkle of parsley for a vibrant, inviting look that’s perfect for gatherings.

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Storage Tips

• Room Temperature: Keep at room temperature for up to 2 hours after cooking.
• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10–15 minutes to maintain texture.
• Freezing: Freeze cooked chicken and veggies separately in airtight containers for up to 2 months. Thaw in the fridge overnight before reheating.

FAQs

Can I use boneless chicken?
Yes, boneless thighs or breasts work, but reduce cooking time to 20–25 minutes to avoid drying out.

What other veggies can I use?
Try broccoli, cauliflower, or sweet potatoes. Just ensure pieces are similar in size for even cooking.

Can I make this ahead of time?
Marinate chicken and prep veggies a day in advance, then bake fresh for the best flavor and texture.

How do I make it spicier?
Add a pinch of red pepper flakes to the marinade or sprinkle chili powder over the chicken before baking.

Is this recipe gluten-free?
Yes, it’s naturally gluten-free, making it a great option for those with dietary restrictions.

Conclusion

This one-pan lemon garlic chicken and veggies is a weeknight game-changer, delivering bold flavors with minimal cleanup. It’s a dish that feels like a hug on a plate, perfect for sharing with loved ones. Try it tonight, and let me know how your dinner turns out!