One-Pan Lemon Garlic Chicken with Roasted Potatoes & Carrots

Why Make This Recipe

One-Pan Lemon Garlic Chicken with Roasted Potatoes & Carrots is a fantastic dish for anyone looking for a simple yet flavorful meal. It combines juicy chicken thighs with tender vegetables, all cooked together in one pan. This recipe saves you time on cleanup and still delivers a delicious dinner. The bright flavors of lemon and garlic make it refreshing, while the heartiness of the potatoes and carrots makes it satisfying.

How to Make One-Pan Lemon Garlic Chicken with Roasted Potatoes & Carrots

Ingredients:

• 1.5 lb boneless skinless chicken thighs (about 6 medium thighs)
• 1 lb baby potatoes (halved if larger than 1 inch)
• 8 oz baby carrots (peeled if desired)
• 1 medium small red onion (cut into 1-inch wedges)
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice (about 1 lemon, freshly squeezed)
• 3 cloves garlic (minced)
• 1 tsp Dijon mustard
• 1 tsp dried oregano
• 1.5 tsp kosher salt (divided)
• 0.5 tsp freshly ground black pepper (divided)
• 2 tbsp fresh parsley (chopped)
• 4 wedges lemon for serving

Directions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, mix the olive oil, lemon juice, minced garlic, Dijon mustard, dried oregano, 1 tsp of salt, and 0.25 tsp of pepper. This will be your marinade.
3. Add the chicken thighs to the bowl and toss them well to coat in the marinade. Let them sit for about 10 minutes.
4. While the chicken is marinating, prepare the vegetables. In a large baking dish, combine the baby potatoes, baby carrots, and red onion. Drizzle with olive oil and sprinkle with the remaining salt and pepper. Toss well.
5. Place the marinated chicken thighs on top of the vegetables in the baking dish.
6. Bake in the preheated oven for about 35-40 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
7. Once done, remove from the oven and let it rest for 5 minutes.
8. Garnish with fresh parsley and serve with lemon wedges.

How to Serve One-Pan Lemon Garlic Chicken with Roasted Potatoes & Carrots

Serve the chicken and vegetables directly from the pan. You can make it look nice by adding fresh parsley on top and serving with lemon wedges. This dish pairs well with a side of steamed greens or a simple green salad.

How to Store One-Pan Lemon Garlic Chicken with Roasted Potatoes & Carrots

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave until warm. Be sure to separate the chicken and vegetables for even reheating.

Tips to Make One-Pan Lemon Garlic Chicken with Roasted Potatoes & Carrots

• For extra flavor, marinate the chicken longer if you have time, up to 2 hours.
• Use different vegetables like zucchini or bell peppers if you want to mix it up.
• Ensure the vegetables are cut uniformly to cook evenly.

Variation

You can easily adapt this recipe by using different proteins, such as chicken breasts or even salmon. Just adjust the cooking time accordingly.

FAQs

Can I use frozen chicken?
Yes, you can use frozen chicken thighs, but you will need to increase the cooking time to ensure they are fully cooked.

What can I substitute for baby potatoes?
You can use regular potatoes cut into chunks or even sweet potatoes for a different flavor.

Can I make this dish ahead of time?
Yes, you can prepare the marinade and vegetables ahead of time. Just store them separately in the fridge and combine them on the cooking day.

One-Pan Lemon Garlic Chicken with Roasted Potatoes & Carrots

A simple yet flavorful dish that combines juicy chicken thighs with tender vegetables, all cooked together in one pan for an easy cleanup.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1.5 lb boneless skinless chicken thighs about 6 medium thighs
• 1 lb baby potatoes halved if larger than 1 inch
• 8 oz baby carrots peeled if desired
• 1 medium red onion cut into 1-inch wedges
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice about 1 lemon, freshly squeezed
• 3 cloves garlic minced
• 1 tsp Dijon mustard
• 1 tsp dried oregano
• 1.5 tsp kosher salt divided
• 0.5 tsp freshly ground black pepper divided
• 2 tbsp fresh parsley chopped
• 4 wedges lemon for serving

Method

 

Preparation

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, mix the olive oil, lemon juice, minced garlic, Dijon mustard, dried oregano, 1 tsp of salt, and 0.25 tsp of pepper to create your marinade.
3. Add the chicken thighs to the bowl and toss them well to coat in the marinade. Let them sit for about 10 minutes.
4. While the chicken is marinating, prepare the vegetables. In a large baking dish, combine the baby potatoes, baby carrots, and red onion. Drizzle with olive oil and sprinkle with the remaining salt and pepper. Toss well.

Cooking

1. Place the marinated chicken thighs on top of the vegetables in the baking dish.
2. Bake in the preheated oven for about 35-40 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
3. Once done, remove from the oven and let it rest for 5 minutes.
4. Garnish with fresh parsley and serve with lemon wedges.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave until warm. Consider marinating the chicken longer for extra flavor if time allows.