One-Pan Lemon Garlic Chicken with Roasted Vegetables

Name: One-Pan Lemon Garlic Chicken with Roasted Vegetables
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: 2 lb Bone-in, skin-on chicken thighs; 1 lb Baby potatoes, halved; 8 oz Carrots, peeled and cut into 1-inch pieces; 12 oz Brussels sprouts, trimmed and halved; 3 tbsp Olive oil; 1 pieces Lemon, zested and juiced; 4 pieces Garlic cloves, minced; 1 tbsp Honey (optional); 1 tsp Paprika; 1 tsp Dried thyme; 1 tsp Kosher salt; 1/2 tsp Black pepper; 2 tbsp Fresh parsley, chopped

Jessica White

Published: March 15, 2026

Categories: Vegetables, Chicken

Tags: easy, Chicken, Roasted, Weeknight, One-Pan

Lemon Chicken

Juicy lemon-garlic chicken roasted with colorful vegetables—easy one-pan weeknight dinner.

Prep Time:15 minCook Time:35 minTotal Time:50 minServings:4Difficulty:Easy

This one-pan lemon garlic chicken is the kind of recipe I reach for when I want big flavor with almost no fuss. Chicken thighs roast up juicy and caramelized in a lemon-garlic marinade while potatoes, carrots, and Brussels sprouts soak up the pan juices — everything finishes together so you get crispy skin, tender veg, and a bright hit of lemon in every bite.

It’s perfect for busy weeknights but pretty enough for guests: toss everything on a sheet pan, roast, and serve with a simple green salad or crusty bread to mop up those juices. I love the contrast of herb-scented chicken and sweet-roasted carrots — simple, comforting, and reliably delicious.

Nutrition (per serving)

Calories:520 kcal

Protein:42 g

Carbs:28 g

Fat:28 g

Directions

1

Preheat the oven to 425°F and line a large sheet pan with parchment or lightly oil it.
2

In a large bowl whisk together olive oil, lemon zest, lemon juice, minced garlic, honey (if using), paprika, dried thyme, salt, and pepper.
3

Add the chicken thighs to the bowl and toss to coat thoroughly. Let marinate while you prep the vegetables (5–10 minutes).
4

In a second bowl, toss the halved potatoes, carrots, and Brussels sprouts with a drizzle of olive oil and a pinch of salt and pepper.
5

Arrange the vegetables in an even layer on the sheet pan and nestle the chicken thighs skin-side up among them, reserving any extra marinade.
6

Roast in the preheated oven for 30–35 minutes, until the chicken skin is golden and an instant-read thermometer inserted into the thickest part reads 165°F and the vegetables are tender and caramelized.
7

If you like extra glaze, brush the reserved marinade over the chicken in the last 5 minutes of roasting and return to the oven.
8

Remove the pan from the oven and let the chicken rest 5 minutes to seal in juices.
9

Scatter chopped parsley over the chicken and vegetables and serve with lemon wedges for squeezing.

Ingredients

Bone-in, skin-on chicken thighs:2 lb
Baby potatoes, halved:1 lb
Carrots, peeled and cut into 1-inch pieces:8 oz
Brussels sprouts, trimmed and halved:12 oz
Olive oil:3 tbsp
Lemon, zested and juiced:1 pieces
Garlic cloves, minced:4 pieces
Honey (optional):1 tbsp
Paprika:1 tsp
Dried thyme:1 tsp
Kosher salt:1 tsp
Black pepper:1/2 tsp
Fresh parsley, chopped:2 tbsp

Tips & Notes

Use bone-in, skin-on thighs for the best flavor and juiciness; boneless will cook faster so reduce roast time.
Cut vegetables to uniform sizes so they roast evenly — smaller potatoes may need less time, so check for tenderness.
Reserve some marinade to brush on near the end of roasting rather than adding it raw to the pan to avoid excess smoking or burning.