Pin This one-pan baked lemon garlic chicken has become my go-to when I want a comforting meal that tastes like I put in hours but truly comes together with so little effort. Juicy chicken soaks up all the tangy flavor and each veggie gets beautifully caramelized. The best part You only need one sheet pan and cleanup is effortless.
My family always asks for this after long days and I love how it turns ordinary chicken and veggies into something special. The smell alone always brings everyone to the table with smiles.
Ingredients
- Bone in skin on chicken thighs or breasts: The skin and bones keep the chicken extra juicy and flavorful Choose high quality pieces with plump flesh and minimal excess fat
- Olive oil: A staple for roasting makes the marinade rich and helps crisp everything up Use extra virgin for best flavor
- Lemon both juice and zest: Lemon brightens the chicken and veggies bringing out those Mediterranean flavors Pick a ripe lemon that feels heavy for its size
- Garlic: Fresh minced garlic is key for punchy savory aroma Choose firm cloves for deepest flavor
- Dried oregano: Adds herby earthiness oregano is classic here and dried works beautifully
- Paprika: Brings warmth and gentle color Choose sweet or smoked based on taste preference
- Salt and black pepper: Vital for balanced seasoning Taste and season as you go
- Baby potatoes: Their small size roasts quickly and they soak up the juices Look for firm potatoes with smooth skin
- Carrot: Sliced gives natural sweetness and color Choose large bright carrots with no cracks
- Zucchini: Adds a touch of moisture and a gentle bite Pick firm zucchini with glossy skin
- Red bell pepper: Brightens the pan flavorwise and visually Pick peppers with tight glossy skin
- Red onion: Roasts down to mellow sweetness Firm onions with papery skin are best
- Fresh parsley for garnish: Brings a burst of green at the end Optional but so worth it
- Lemon wedges for serving: Offers an extra pop of brightness at the table Always nice to have extra
Instructions
- Preheat the Oven:
- Set your oven to 400 degrees Fahrenheit or 200 degrees Celsius. Lightly grease a large sheet pan or baking dish to prevent sticking.
- Mix the Marinade:
- In a bowl whisk together the olive oil lemon juice lemon zest minced garlic dried oregano paprika salt and black pepper. Make sure the marinade is thoroughly mixed so every bite of chicken gets the full flavor.
- Marinate the Chicken:
- Rub the marinade all over the chicken pieces working it under the skin as much as possible. Let the chicken sit for at least ten to fifteen minutes on the counter or even better cover and refrigerate for up to eight hours for deeper flavor.
- Prepare the Vegetables:
- In a large bowl toss the baby potatoes sliced carrot zucchini chopped red bell pepper and red onion with the olive oil salt and pepper until everything is evenly coated.
- Arrange on Pan:
- Spread the vegetables in a single even layer on your prepared pan. Nestle the marinated chicken thighs skin side up right on top of the veggies so juices will drip down and flavor what’s underneath.
- Bake Until Golden:
- Place the pan on the center rack of your oven. Bake for thirty five to forty minutes rotating the pan halfway through until the chicken skin is golden the veggies are tender and the chicken reaches an internal temperature of 165 degrees Fahrenheit or 74 degrees Celsius.
- Crisp and Finish:
- For extra crispy skin turn the broiler on for two to three minutes at the end but watch closely so nothing burns. Remove from oven.
- Serve and Garnish:
- Sprinkle with chopped fresh parsley and serve immediately with lemon wedges for squeezing over everything at the table.
Pin This simple lemon garlic marinade is my forever favorite The lemony fragrance always reminds me of big Sunday gatherings where my mom would sneak extra garlic in for an extra punch. I still catch myself scraping up every last roasted veggie from the pan just like I did as a kid.
Storage Tips
Store any leftovers in airtight containers in the fridge for up to three days. Reheat in the oven or microwave until warmed through though the oven will help keep the skin crispy. If you want to freeze cooked portions let them cool completely first and store in freezer safe bags or containers for up to two months.
Ingredient Substitutions
Swap the baby potatoes for sweet potatoes or use other root veggies like parsnips if that is what you have. Broccoli or green beans work well in place of zucchini or bell pepper. Boneless chicken works beautifully just shorten the cooking time since it cooks faster.
Serving Suggestions
Pile everything on a platter and let family serve themselves. For a heartier meal spoon over a bed of fluffy rice couscous or quinoa. A side of warm crusty bread to soak up the lemony juices makes it extra special. For a touch of creaminess serve topped with a dollop of Greek yogurt.
Cultural and Historical Context
This recipe draws straight from Mediterranean traditions of baking chicken and vegetables together under a bright marinade. Lemon and garlic are used across Greek Italian and Middle Eastern kitchens because they bring big fresh flavor without fuss. Roasting everything together saves time and brings out caramelized sweetness in every veggie.
Seasonal Adaptations
Try swapping in asparagus or snap peas in spring Use tomatoes and eggplant during late summer Root vegetables like parsnip and squash are perfect for fall and winter
Pin Enjoy this easy sheet pan chicken for a vibrant family meal that feels special and stress-free. Every bite is packed with bright lemony flavor and juicy satisfaction.
Recipe FAQ
- → Can I use boneless chicken instead of bone-in thighs?
Yes, boneless chicken can be used. Just reduce the baking time to 25–30 minutes for juicy results.
- → What vegetables work well for this dish?
Besides potatoes, carrots, and zucchini, try sweet potatoes, green beans, broccoli, or Brussels sprouts.
- → How do I know when the chicken is done?
Chicken is cooked when it reaches an internal temperature of 165°F (74°C) and the juices run clear.
- → Is this dish suitable for meal prep?
Absolutely! Store leftovers in the fridge for up to 3 days for quick, flavorful lunches or dinners.
- → What can I serve alongside this dish?
Pair with quinoa, rice, or crusty bread, or enjoy as a complete main dish on its own.