One-Pan Lemon Garlic Chicken with Roasted Vegetables
Lemon Chicken
Juicy lemon-garlic chicken roasted with colorful vegetables—easy one-pan weeknight dinner.
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)
Directions
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1
Preheat the oven to 425°F and line a large sheet pan with parchment or lightly oil it.
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2
In a large bowl whisk together olive oil, lemon zest, lemon juice, minced garlic, honey (if using), paprika, dried thyme, salt, and pepper.
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3
Add the chicken thighs to the bowl and toss to coat thoroughly. Let marinate while you prep the vegetables (5–10 minutes).
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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.
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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.
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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.
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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.
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8
Remove the pan from the oven and let the chicken rest 5 minutes to seal in juices.
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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.
