One-Pan Lemon Garlic Chicken with Roasted Veggies

This One-Pan Lemon Garlic Chicken with Roasted Veggies is the ultimate solution for a quick, wholesome dinner. Juicy chicken and perfectly roasted seasonal vegetables come together with a zesty lemon-garlic marinade to create a flavour-packed meal with minimal effort and cleanup.

Ingredients

For the Chicken

• 4 chicken thighs (bone-in, skin-on, or boneless)
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 lemon, juiced and zested
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• Salt and black pepper, to taste

For the Vegetables

• 2 cups baby potatoes, halved
• 1 cup broccoli florets
• 1 cup carrots, cut into sticks or rounds
• 1 cup bell peppers, sliced (any colour)
• 1 red onion, cut into wedges
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 1 teaspoon dried thyme or rosemary (optional)

Instructions

Preheat the Oven

Preheat your oven to 200°C (400°F). Line a large baking tray or roasting pan with parchment paper or lightly grease it with oil.

Marinate the Chicken

In a small bowl, whisk together the olive oil, garlic, lemon juice, lemon zest, oregano, paprika, salt, and black pepper. Rub the marinade all over the chicken, ensuring it’s evenly coated. Set aside while preparing the vegetables.

Prepare the Vegetables

Place the baby potatoes, broccoli, carrots, bell peppers, and red onion on the baking tray. Drizzle with olive oil and sprinkle with salt, black pepper, and thyme or rosemary if using. Toss to coat evenly.

Arrange on the Tray

Push the vegetables to the edges of the tray, creating space in the centre for the chicken. Place the marinated chicken pieces in the centre, skin-side up if using skin-on chicken.

Roast

Place the tray in the preheated oven and roast for 30–35 minutes. Check the vegetables halfway through roasting and give them a toss to ensure even cooking. For extra-crispy chicken skin or browned edges, switch to the grill (broil) setting for the last 3–5 minutes, watching closely.

Check for Doneness

Ensure the chicken is fully cooked by checking that the internal temperature reaches 75°C (165°F), or the juices run clear when pierced. The vegetables should be tender and slightly caramelised.

Serve

Transfer the chicken and roasted veggies to a serving platter. Garnish with fresh herbs (like parsley) or an extra squeeze of lemon for brightness. Serve immediately and enjoy this wholesome, flavour-packed dish.

Tips for Perfect One-Pan Lemon Garlic Chicken

Choose bone-in chicken for juicier results, but boneless chicken works great for quicker cooking. Cut vegetables evenly to ensure they roast at the same rate. Swap in other seasonal veggies like zucchini, green beans, or Brussels sprouts to customise the dish. For even more flavour, marinate the chicken for up to 24 hours before cooking.

This One-Pan Lemon Garlic Chicken with Roasted Veggies is a simple yet elegant way to enjoy a healthy, balanced meal. Perfect for weeknights or casual dinners, this dish will quickly become a go-to in your recipe collection!