Easy One Pan Lemon Chicken

Why Make This Recipe

Easy One Pan Lemon Chicken is a quick and delicious meal that brings bright flavors to your dinner table. It’s perfect for busy weeknights because you only need one pan to cook everything! The tender chicken, tasty potatoes, and vibrant vegetables come together with a simple lemony marinade, making this dish a family favorite. Plus, clean-up is a breeze, which is always a bonus.

How to Make Easy One Pan Lemon Chicken

Ingredients:

• 4 pieces chicken thighs or breasts (bone-in preferred)
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 3 cloves garlic (crushed or minced)
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme or rosemary
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 pound baby potatoes (halved)
• 8 ounces green beans or asparagus
• 1/4 cup fresh parsley (for garnish)
• 1 whole lemon (sliced)

Directions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, mix the lemon juice, lemon zest, garlic, olive oil, thyme or rosemary, salt, and pepper.
3. Add the chicken pieces to the bowl and coat them well with the marinade. Let it sit for about 15 minutes.
4. In a large baking dish or a rimmed sheet pan, place the halved baby potatoes. Drizzle them with a bit of olive oil and season with salt and pepper.
5. Arrange the marinated chicken on top of the potatoes.
6. Scatter the green beans (or asparagus) around the chicken and potatoes.
7. Place the lemon slices on top of the chicken.
8. Bake in the preheated oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and is golden brown.
9. Once done, let it rest for a few minutes. Garnish with fresh parsley before serving.

How to Serve Easy One Pan Lemon Chicken

Serve your Easy One Pan Lemon Chicken right from the baking dish for a rustic and inviting presentation. It pairs well with a simple side salad or some crusty bread to soak up the delicious juices. Don’t forget to sprinkle extra fresh parsley on top for added freshness!

How to Store Easy One Pan Lemon Chicken

If you have leftovers, store your Easy One Pan Lemon Chicken in an airtight container in the refrigerator. It will keep well for 3 to 4 days. For longer storage, you can freeze it for up to 2 months. Reheat in the oven or microwave until warmed through.

Tips to Make Easy One Pan Lemon Chicken

• Marinate Longer: If you have more time, let the chicken marinate for up to an hour or more in the fridge for deeper flavor.
• Veggie Swap: Feel free to change the vegetables based on what you like or have on hand. Broccoli, bell peppers, or zucchini also work well.
• Crispier Skin: For extra crispy chicken skin, broil the dish for 2-3 minutes at the end of cooking.

Variation

For a spicy kick, add red pepper flakes to the marinade. You can also substitute the chicken with fish like salmon for a lighter dish or use skinless chicken for a healthier option.

FAQs

Can I use skinless chicken for this recipe?
Yes, you can use skinless chicken, but the skin adds flavor and helps keep the chicken moist.

What can I serve with Easy One Pan Lemon Chicken?
This dish goes well with rice, quinoa, or a simple green salad.

Can I make this dish ahead of time?
Yes, you can marinate the chicken ahead of time and store it in the refrigerator until you’re ready to cook. Just make sure to bake it fresh for the best results.

Easy One Pan Lemon Chicken

A quick and delicious one-pan meal featuring tender chicken, tasty potatoes, and vibrant vegetables with a simple lemony marinade.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

For the marinade

• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest fresh
• 3 cloves garlic crushed or minced
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme or rosemary choose one or both
• 1 teaspoon salt
• 1/2 teaspoon pepper

For the main dish

• 4 pieces chicken thighs or breasts bone-in preferred
• 1 pound baby potatoes halved
• 8 ounces green beans or asparagus
• 1/4 cup fresh parsley for garnish
• 1 whole lemon sliced

Method

 

Preparation

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, mix the lemon juice, lemon zest, garlic, olive oil, thyme or rosemary, salt, and pepper.
3. Add the chicken pieces to the bowl and coat them well with the marinade. Let it sit for about 15 minutes.

Cooking

1. In a large baking dish or a rimmed sheet pan, place the halved baby potatoes. Drizzle them with a bit of olive oil and season with salt and pepper.
2. Arrange the marinated chicken on top of the potatoes.
3. Scatter the green beans (or asparagus) around the chicken and potatoes.
4. Place the lemon slices on top of the chicken.
5. Bake in the preheated oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and is golden brown.
6. Once done, let it rest for a few minutes. Garnish with fresh parsley before serving.

Notes

For a rustic presentation, serve directly from the baking dish. It pairs well with a simple side salad or crusty bread. Marinate the chicken for up to an hour for deeper flavor. Feel free to swap vegetables. Broil for 2-3 minutes at the end for crispier skin.