Simple, flavourful and easy to clean up afterwards, this one-pan lemon herb chicken is the perfect family dinner. Tender chicken thighs are roasted alongside vegetables in a zesty lemon and herb sauce that fills the kitchen with wonderful aromas. Everything cooks together in one dish, making it ideal for busy weeknights.
Prep Time: 15 minutes
Cook Time: 45 minutes
Serves: 6
Ingredients
- 6 chicken thighs
- 500g baby potatoes, halved
- 2 carrots, sliced
- 1 red onion, cut into wedges
- 3 tablespoons olive oil
- Juice of 2 lemons
- Zest of 1 lemon
- 3 cloves garlic, crushed
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
- Fresh parsley for serving
Method
Step 1
Preheat the oven to 200°C.
Step 2
Place the chicken, potatoes, carrots and onion into a large roasting dish.
Step 3
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, oregano, thyme, rosemary, salt and pepper.
Step 4
Pour the mixture over the chicken and vegetables.
Toss gently to coat everything evenly.
Step 5
Arrange the chicken skin-side up.
Step 6
Roast for 40 to 45 minutes until the chicken is golden and cooked through and the vegetables are tender.
Step 7
Sprinkle with fresh parsley before serving.
Variations
- Add baby marrow or green beans during the final 15 minutes of cooking.
- Use chicken drumsticks instead of thighs.
- Add feta cheese before serving.
- Include cherry tomatoes for extra colour and flavour.
Tips
- Bone-in chicken provides the best flavour.
- Turn the potatoes halfway through cooking for even browning.
- Fresh lemon juice gives the best results.
- Serve with a green salad or crusty bread.
Conclusion
One-pan lemon herb chicken is proof that simple ingredients can create a delicious family meal. With juicy chicken, roasted vegetables and fresh citrus flavours, it's a recipe you'll return to again and again.
