Effortless Elegance: Master the One-Pan Lemon Herb Chicken (Your Weeknight Hero!)

In the quest for delicious, healthy, and most importantly, easy weeknight meals, one recipe stands out as a true champion: One-Pan Lemon Herb Chicken. This trending dish has captured the hearts of home cooks everywhere for its incredible flavor, minimal cleanup, and the sheer simplicity of throwing everything onto a single baking sheet.

Imagine tender, juicy chicken infused with bright lemon and fragrant herbs, surrounded by perfectly roasted vegetables, all cooked to perfection in just one pan. It’s a complete meal that looks and tastes impressive, yet requires surprisingly little effort. If you're looking to streamline your cooking without sacrificing flavor, this recipe is about to become your new weeknight hero!

Why One-Pan Lemon Herb Chicken is a Must-Try

The beauty of a one-pan meal lies in its efficiency. Not only does it reduce cleanup to a bare minimum (hello, extra free time!), but it also allows all the ingredients to meld their flavors together beautifully in the oven. The lemon brightens the chicken, the herbs add an aromatic depth, and the vegetables soak up all the delicious juices, creating a harmonious and utterly satisfying meal.

Get ready to transform your dinner routine with this incredibly flavorful and convenient dish!

The Perfect One-Pan Lemon Herb Chicken Recipe

This recipe is versatile and forgiving. Feel free to swap out vegetables based on what you have on hand or what's in season!

Yields: 4 servings

Prep time: 15 minutes

Cook time: 30-35 minutes

Ingredients:

1.5 lbs boneless, skinless chicken thighs or breasts (thighs tend to stay juicier)
1 lb small potatoes, quartered (or baby potatoes halved)
1 large bell pepper (any color), cut into 1-inch pieces
1 large zucchini, cut into ½-inch half-moons
1 small red onion, cut into wedges
2 tablespoons olive oil
2 tablespoons fresh lemon juice (from 1 lemon)
1 tablespoon dried Italian seasoning (or a mix of dried oregano, thyme, rosemary)
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
Fresh parsley or dill, chopped (for garnish, optional)
Lemon wedges (for serving, optional)

Equipment:

Large baking sheet
Large mixing bowl

Instructions:

Preheat Oven & Prep Pan: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup, if desired.
Prepare Chicken & Vegetables: Pat the chicken dry with paper towels. In a large mixing bowl, combine the quartered potatoes, bell pepper pieces, zucchini, and red onion wedges.
Make the Marinade/Seasoning: In a small bowl, whisk together the olive oil, fresh lemon juice, Italian seasoning, garlic powder, salt, and black pepper.
Combine & Coat: Add the chicken pieces to the bowl with the vegetables. Pour the lemon herb mixture over the chicken and vegetables. Toss everything together really well, ensuring all the chicken and vegetables are evenly coated.
Arrange on Baking Sheet: Spread the chicken and vegetables in a single layer on the prepared baking sheet. Make sure there's a little space between each piece for even roasting. Do not overcrowd the pan; use two pans if necessary.
Bake: Bake for 30-35 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the vegetables are tender and slightly caramelized. If you like extra browning on your vegetables, you can broil for the last 2-3 minutes, watching carefully to prevent burning.
Garnish & Serve: Remove from the oven. Garnish with fresh chopped parsley or dill, and serve immediately with extra lemon wedges if desired.