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In the world of cooking, few dishes can rival the simplicity and satisfaction of a one-pan meal, and the Zesty One-Pan Lemon Herb Chicken is a perfect representation of this. Combining tender chicken thighs with vibrant seasonal vegetables, this recipe not only delivers on flavor but also on ease of preparation. The bright notes of lemon paired with the aromatic qualities of fresh herbs create a dish that is both refreshing and comforting, making it an ideal choice for any day of the week.

One-Pan Sheet Pan Lemon Herb Chicken

Discover the delicious ease of cooking with our Zesty One-Pan Lemon Herb Chicken recipe. This simple yet flavorful dish features tender chicken thighs paired with vibrant seasonal vegetables, all infused with the bright taste of fresh lemon and aromatic herbs. Perfect for busy weeknights, this one-pan meal not only saves time on prep and cleanup but also ensures a nutritious, satisfying dinner everyone will love. Try it and elevate your everyday cooking!
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Ingredients
  

4 boneless, skinless chicken thighs

2 large lemons (1 juiced, 1 sliced)

4 cloves garlic, minced

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

2 tablespoons olive oil

1 teaspoon sea salt

½ teaspoon black pepper

1 cup cherry tomatoes, halved

1 red onion, cut into wedges

1 cup green beans, trimmed

Fresh parsley, for garnish

Instructions
 

Preheat Oven: Preheat your oven to 425°F (220°C).

    Prepare Seasoning: In a small bowl, whisk together the lemon juice, minced garlic, olive oil, sea salt, black pepper, chopped rosemary, and thyme.

      Marinate Chicken: Place the chicken thighs in a large bowl or resealable bag. Pour half of the lemon herb marinade over the chicken, ensuring it's well coated. Let it marinate for at least 15 minutes (or up to 1 hour for more flavor).

        Arrange Veggies: On a large sheet pan, arrange the sliced lemon, cherry tomatoes, red onion wedges, and green beans. Drizzle the remaining marinade over the vegetables, tossing to coat them evenly.

          Lay Chicken on Pan: Remove the chicken from the marinade and place it on top of the vegetables on the sheet pan.

            Roast the Dish: Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (165°F internal temperature) and the vegetables are tender and slightly caramelized.

              Serve: Once cooked, let it rest for 5 minutes. Garnish with fresh parsley before serving. Enjoy your vibrant and flavorful one-pan meal!

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4