Description
Easy One Pan Lemon Chicken Recipe That Bursts with Zesty Flavor
Ingredients
Scale
- 4 pieces chicken thighs or breasts (bone-in preferred)
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 3 cloves garlic (crushed or minced)
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme or rosemary
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound baby potatoes (halved)
- 8 ounces green beans or asparagus
- 1/4 cup fresh parsley (for garnish)
- 1 whole lemon (sliced)
Instructions
- Preheat your oven to 400°F for evenly roasted chicken.
- Whisk lemon juice, zest, garlic, olive oil, fresh thyme, salt, and pepper in a bowl until well combined and fragrant.
- Add chicken thighs to the bowl, tossing to coat thoroughly. Let them rest at room temperature for 10 minutes.
- Place marinated chicken skin-side up in the center of a large baking pan. Scatter halved baby potatoes around each piece.
- Tuck green beans or asparagus between potatoes, then drizzle any leftover marinade over vegetables.
- Bake at 400°F for 30 minutes or until chicken reaches an internal temperature of 165°F.
- Let the pan rest 5 minutes before serving. Sprinkle fresh parsley and roast lemon slices on top.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 90 mg