1. Home
  2. Recipes
  3. One-Pan Lemon Herb Chicken and Vegetables

One-Pan Lemon Herb Chicken and Vegetables

By: Ordinary Glow Team Updated on Thu, 20 Aug 2026 12:00:00 GMT Recipes
Pin it Share it Send it Print it Jump to Recipe
Ordinary Glow editorial team emblem
By Ordinary Glow Team

The Ordinary Glow Team creates welcoming recipes, useful home guides, and realistic projects for everyday living.

Updated on Thu, 20 Aug 2026 12:00:00 GMT

Read more →
One-pan lemon herb chicken and vegetables Pin it
One-pan lemon herb chicken and vegetables

This adaptable tray dinner uses familiar ingredients and one pan, making it useful for busy evenings.

Why this recipe works

Cutting the vegetables to a similar size helps everything cook evenly, while lemon and herbs keep the finished dish fresh and balanced.

Useful swaps

Use carrots, bell peppers, squash, or another sturdy vegetable you already have. Adjust roasting time when using quicker-cooking vegetables.

Summary

Serve warm with the pan juices spooned over the chicken and vegetables.

Frequently Asked Questions

Can I prepare the vegetables ahead?

Yes. Cut and refrigerate them in a covered container, then season immediately before roasting.

Rate this recipe

One-Pan Lemon Herb Chicken and Vegetables

Prep Time:
15 Minutes
Cook Time:
40 Minutes
Total Time:
55 Minutes
Servings:
4
One-pan lemon herb chicken and vegetables
Rate recipe Print it Pin it Send it

A relaxed one-pan dinner with crisp-edged vegetables and bright lemon-herb flavor.

Ingredients

  • Chicken and vegetables

  • 4 chicken thighs
  • 500 g small potatoes, halved
  • 3 carrots, cut into thick pieces
  • 1 small red onion, cut into wedges

  • Lemon-herb seasoning

  • 2 tablespoons olive oil
  • 1 lemon, zest and juice
  • 2 garlic cloves, finely chopped
  • 1 teaspoon dried oregano
  • Salt and black pepper

Instructions

1.

1. Heat the oven: Heat the oven to 220°C and line a large sheet pan.

2.

2. Season: Combine the chicken and vegetables with the olive oil, lemon, garlic, oregano, salt, and pepper.

3.

3. Arrange: Spread everything in a single layer, leaving a little room between the pieces.

4.

4. Roast: Roast until the vegetables are tender and the chicken reaches a safe internal temperature.

Notes

  1. Refrigerate leftovers promptly in a covered container.

Tools You'll Need

  • Large sheet pan
  • Mixing bowl