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Easy One-Pan Lemon Herb Chicken Recipe with Summer Vegetables

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A quick and flavorful one-pan meal featuring juicy lemon herb chicken thighs roasted with fresh summer vegetables. Perfect for busy weeknights and minimal cleanup.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 680 g)
  • 3 tbsp extra virgin olive oil
  • 3 garlic cloves, minced
  • Zest and juice of 1 large lemon
  • 1 tbsp fresh thyme, finely chopped
  • 1 tbsp fresh rosemary, finely chopped
  • 1 medium zucchini, sliced (about 200 g / 7 oz)
  • 1 cup cherry tomatoes (about 150 g / 5.3 oz)
  • 1 medium bell pepper, sliced (about 150 g / 5.3 oz)
  • 1 small red onion, sliced
  • Salt and black pepper, to taste
  • Optional: 1/4 tsp crushed red pepper flakes
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper.
  3. In a small bowl, combine olive oil, minced garlic, lemon zest, lemon juice, chopped thyme, and rosemary. Stir well.
  4. Rub the herb mixture all over the chicken thighs, including under the skin when possible.
  5. Heat an oven-safe skillet over medium-high heat. Place chicken thighs skin-side down and cook for 5-7 minutes until skin is golden brown and crisp. Flip and sear the other side for 2 minutes. Remove chicken and set aside.
  6. In the same pan, toss zucchini, bell peppers, red onion, and cherry tomatoes with a pinch of salt, pepper, and a splash of olive oil. Spread evenly in the pan.
  7. Place the seared chicken thighs on top of the vegetables, skin-side up. Pour any leftover herb marinade over everything. Add crushed red pepper flakes if using.
  8. Transfer the skillet to the oven and roast for 20-25 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender but vibrant.
  9. Remove from oven and let chicken rest for 5 minutes.
  10. Garnish with chopped fresh parsley and serve directly from the pan.

Notes

Pat chicken dry for crispy skin. Use fresh herbs for best flavor, but dried can substitute at one-third the amount. Cover pan loosely with foil if vegetables brown too quickly. Use a meat thermometer to ensure chicken is cooked to 165°F. Stir veggies halfway through roasting for even caramelization. Leftovers reheat well in oven at 350°F for 10-15 minutes.

Nutrition

Keywords: one-pan, lemon herb chicken, summer vegetables, quick dinner, easy recipe, healthy, gluten-free, dairy-free

Find it online: https://ariaappetite.com/easy-one-pan-lemon-herb-chicken-recipe-with-summer-vegetables-perfect-for-quick-dinners/