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One-Pan Lemon Garlic Chicken and Vegetables: Best Easy Dinner

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This Easy One-Pan Lemon Garlic Chicken and Vegetables is a weeknight hero — simple ingredients, almost no cleanup, and the kind of flavor that makes you feel like you actually know what you’re doing. You don’t need fancy skills or a stocked pantry. You just need a sheet pan and a little trust in the process.

Ingredients

  • Chicken thighs (bone-in, skin-on) — about 4-6 thighs (1.5 to 2 lbs total)
  • Lemons — 2 medium
  • Garlic — 1 whole head (about 8-10 cloves)
  • Baby potatoes — about 1 lb (450g), halved or quartered
  • Broccoli florets — about 2 cups (200g)
  • Carrots — 2 medium, peeled and cut into 2-inch chunks
  • Red onion — 1 medium, cut into wedges
  • Olive oil — 3 tablespoons (45ml), plus a little extra for drizzling
  • Dried oregano — 1 teaspoon
  • Paprika — 1 teaspoon (smoked if you have it)
  • Salt and black pepper — to taste
  • Fresh parsley — a handful, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Position a rack in the center of the oven.
  2. Prepare the marinade: In a large mixing bowl, combine 3 tablespoons olive oil, the juice of 1 lemon, 1 teaspoon dried oregano, 1 teaspoon paprika, and a generous pinch of salt and black pepper (about ½ teaspoon each). Whisk together.
  3. Prep the chicken: Pat chicken thighs dry with paper towels. Season lightly with extra salt and pepper on both sides. Add chicken to the bowl with the marinade and toss to coat. Let sit for 5 minutes (or up to 2 hours in the fridge).
  4. Prep the vegetables: To the same bowl (or a separate one), add halved baby potatoes, carrot chunks, and red onion wedges. Drizzle with 1 tablespoon olive oil and a pinch of salt and pepper. Toss to coat. Do not add broccoli yet.
  5. Arrange on the sheet pan: Spread potatoes, carrots, and onions in a single layer on the sheet pan. Nestle chicken thighs skin-side up among the vegetables. Tuck sliced lemon rounds and whole peeled garlic cloves in between. Drizzle any remaining marinade over the top.
  6. Roast for 25 minutes. Do not open the oven for the first 20 minutes.
  7. Add the broccoli: After 25 minutes, remove the pan. Toss broccoli florets with a tiny drizzle of olive oil and a pinch of salt, then scatter around the chicken. Return to the oven.
  8. Roast for another 15-20 minutes, until chicken reaches 165°F (74°C) and skin is golden and crispy. For extra browning, broil for the last 2-3 minutes.
  9. Rest and serve: Let the pan rest for 5 minutes. Sprinkle with fresh parsley and squeeze extra lemon juice if desired. Serve straight from the pan.

Notes

Don’t overcrowd the pan. Pat the chicken dry for crispy skin. Use a meat thermometer to check doneness. Let the pan rest for 5 minutes before serving. The broccoli goes in late to avoid mushiness.

Nutrition

Keywords: one-pan dinner, lemon garlic chicken, sheet pan chicken, easy chicken recipe, weeknight dinner, healthy chicken, roasted chicken and vegetables

Find it online: https://spoonluma.com/one-pan-lemon-garlic-chicken-and-vegetables-best-easy-dinner/