Description

This One-Pan Lemon Herb Chicken and Root Vegetables is a healthy, flavorful dinner made with juicy chicken, roasted root vegetables, fresh lemon, and aromatic herbs. It’s an easy weeknight meal with minimal prep and cleanup, perfect for busy families.

Ingredients

1.5 lbs boneless, skinless chicken thighs or breasts
2 cups chopped root vegetables (carrots, potatoes, sweet potatoes, parsnips)
1 red onion, cut into wedges
2 tbsp olive oil
1 lemon, thinly sliced
2 cloves garlic, minced
1 tsp dried Italian herbs (or a mix of rosemary, thyme, and oregano)
Salt, to taste
Freshly ground black pepper, to taste
Fresh parsley, chopped (optional, for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
In a large bowl, toss the chopped root vegetables and red onion with 1 tablespoon olive oil, minced garlic, half of the Italian herbs, salt, and pepper.
Spread the vegetables in a single layer on one side of the prepared baking sheet.
Pat the chicken dry and toss it with the remaining olive oil, the remaining Italian herbs, salt, and pepper.
Arrange the chicken on the other side of the baking sheet without overcrowding.
Place the lemon slices over and around the chicken and vegetables.
Bake for 25-35 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
Let the pan rest for a few minutes before serving.
Garnish with chopped fresh parsley if desired.

Notes

For even cooking, cut the vegetables into similar-sized pieces. Swap in your favorite root vegetables or use bone-in chicken with a slightly longer cooking time. Store leftovers in the refrigerator for up to 4 days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baked
Cuisine: American