Foodedo recipe

One-Pan Lemon Herb Chicken and Vegetables

Name: One-Pan Lemon Herb Chicken and Vegetables
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 600 g bone-in, skin-on chicken thighs; 500 g baby potatoes (halved); 300 g carrots (thickly sliced); 3 tbsp olive oil; 1 lemon (zested); 2 tsp dried mixed herbs; 3 garlic (minced); 1 tsp fine sea salt; black pepper (fresh)

50 min ·

This one-pan lemon herb chicken is the kind of weeknight dinner that practically cooks itself — juicy bone-in thighs roasted alongside golden potatoes and tender carrots, all kissed with bright lemon and fragrant herbs. Everything goes on one tray, which means big flavor and minimal washing up.

Ingredients

9 items

600 gbone-in, skin-on chicken thighs
500 gbaby potatoeshalved
300 gcarrotsthickly sliced
3 tbspolive oil
1lemonzested
2 tspdried mixed herbs
3garlicminced
1 tspfine sea salt
—black pepperfresh

Method

5 steps

Step 1. Preheat the oven: Position a rack in the centre of the oven and preheat to 200°C (180°C fan / 400°F). Line a large rimmed baking tray with foil or parchment for easy clean-up.
Step 2. Season the vegetables: In a large bowl, toss the halved baby potatoes and sliced carrots with 2 tbsp of the olive oil, half the salt, and a few grinds of black pepper. Spread them out in a single layer on the prepared tray, leaving space in the centre for the chicken.
Step 3. Marinate the chicken: In the same bowl, combine the remaining 1 tbsp olive oil, lemon zest, juice of half the lemon, minced garlic, dried mixed herbs, the rest of the salt, and a generous grind of black pepper. Add the chicken thighs and toss well to coat, then nestle them skin-side up among the vegetables on the tray.
Step 4. Roast until golden: Roast for 30–35 minutes, until the chicken skin is deep golden and crisp and the potatoes are fork-tender. To check doneness, pierce the thickest part of a thigh — the juices should run clear, or an instant-read thermometer should read 74°C (165°F). If the skin needs more colour in the last few minutes, switch the oven to the grill/broil setting for 2–3 minutes.
Step 5. Rest and serve: Remove the tray from the oven and let the chicken rest for 5 minutes — this keeps it juicy. Squeeze over the remaining lemon half and serve straight from the tray.