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Easy One-Pan Lemon Garlic Chicken and Veggies (Best 30-Minute Meal)

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A quick and delicious one-pan meal featuring juicy lemon garlic chicken thighs and perfectly roasted vegetables, all ready in about 30 minutes. Perfect for busy weeknights with minimal cleanup.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 pounds total)
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 lemon, zested and juiced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups baby potatoes, halved
  • 2 cups broccoli florets
  • 1 medium zucchini, sliced into half-moons
  • 1 red bell pepper, sliced into strips
  • 1 red onion, cut into wedges
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped (optional)
  • Lemon wedges (for serving)
  • Grated Parmesan cheese (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Position a rack in the middle.
  2. In a medium bowl, whisk together 2 tablespoons olive oil, minced garlic, lemon zest, 2 tablespoons lemon juice, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to make the marinade.
  3. Pat the chicken thighs dry with paper towels. Place them in the bowl with the marinade and turn to coat. Let sit while you prep the vegetables.
  4. Halve the baby potatoes. Cut broccoli into florets. Slice zucchini into 1/2-inch half-moons. Slice bell pepper into strips. Cut red onion into wedges, keeping the root end intact.
  5. In a separate large bowl, toss all vegetables with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  6. Line a sheet pan with parchment paper (optional). Place chicken thighs skin-side up in the center, leaving space between them. Scatter potatoes and onion wedges around the chicken.
  7. Roast for 15 minutes. The chicken skin should start turning golden and potatoes should begin to soften.
  8. Remove pan from oven. Flip chicken thighs skin-side down. Add broccoli, zucchini, and bell pepper to the pan, scattering them around the chicken. Toss gently with pan juices.
  9. Return to oven and roast for another 10-15 minutes. At the 10-minute mark, flip chicken back to skin-side up and stir vegetables. Chicken is done when skin is golden brown and internal temperature reaches 165°F (74°C). Potatoes should be fork-tender.
  10. Remove from oven and let rest for 5 minutes. Sprinkle with fresh parsley and a squeeze of lemon juice. Add Parmesan if desired. Serve with extra lemon wedges.

Notes

For extra crispy chicken skin, dry the skin thoroughly before marinating and avoid overcrowding the pan. Stagger adding vegetables: hearty ones (potatoes) go in first, tender ones (zucchini, broccoli) go in later. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Freezes well for up to 3 months.

Nutrition

Keywords: one-pan meal, lemon garlic chicken, sheet pan dinner, 30-minute meal, chicken and vegetables, easy dinner, weeknight dinner

Find it online: https://spoonette.com/easy-one-pan-lemon-garlic-chicken-and-veggies-best-30-minute-meal/