One-Pan Lemon Herb Chicken with Potatoes & Zucchini Recipe

If you’re on the hunt for a healthy, satisfying, and low-maintenance dinner, this One-Pan Lemon Herb Chicken with Potatoes & Zucchini is exactly what your weekly menu needs. Combining juicy, golden-baked chicken thighs with crisp-edged baby potatoes and tender zucchini, this dish is a celebration of flavor, simplicity, and balance.

Using just one sheet pan, minimal prep time, and ingredients you likely already have, this recipe offers a delicious way to get dinner on the table with little cleanup and zero fuss. It’s ideal for busy weeknights, laid-back meal prep, or casual gatherings where comfort meets flavor.

Why You’ll Love This One-Pan Lemon Herb Chicken Recipe

There’s something incredibly comforting about roasting everything together on a single tray. Not only does it cut down on dishes, but it also allows the ingredients to mingle, creating a deeply flavorful and cohesive meal.

Ingredients You’ll Need

Each component of this One-Pan Lemon Herb Chicken with Potatoes & Zucchini contributes to the overall harmony of the dish. Let’s take a closer look at what you’ll need and why each ingredient matters.

For the Chicken & Marinade

• Chicken thighs (bone-in, skin-on) – These hold up well in the oven, becoming crispy on the outside and juicy inside.
• Olive oil – Helps the marinade coat everything evenly and encourages browning.
• Lemon juice and zest – Adds a bright, zesty tang that cuts through the richness.
• Garlic – For that bold, aromatic base flavor.
• Fresh rosemary & thyme – Earthy and fragrant; perfect companions to lemon and garlic.
• Dried oregano – A slightly bitter herb that complements the others well.
• Salt & black pepper – Essential for seasoning and balance.

For the Vegetables

• Baby potatoes – Roasted to crispy perfection while soaking up the chicken juices.
• Zucchini – Tender and slightly caramelized when roasted.
• Olive oil – Ensures vegetables roast evenly and don’t dry out.
• Salt, pepper & dried parsley – Simple seasonings to enhance without overwhelming.

Step-by-Step Instructions

Step 1: Marinate the Chicken

Start by combining olive oil, lemon juice, lemon zest, garlic, rosemary, thyme, oregano, salt, and pepper in a large bowl. Toss in the chicken thighs and coat thoroughly. Allow them to marinate for at least 15 minutes at room temperature, or refrigerate for up to 4 hours.

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Pro Tip: The longer you marinate, the more intense the flavor. Overnight is even better if time allows.

Step 2: Preheat Your Oven

Preheat your oven to 200°C (fan-forced). Line a large sheet pan with parchment paper or lightly grease it. A hot oven is key to crisping the skin and caramelizing the vegetables.

Step 3: Par-Roast the Potatoes

Toss the halved baby potatoes with olive oil, salt, and pepper. Spread them in a single layer on the sheet pan and roast for 15 minutes. This step ensures they cook fully and get those crispy edges we all love.

Step 4: Add Chicken to the Pan

After 15 minutes, remove the tray and make space between the potatoes. Place the marinated chicken thighs skin-side up on the pan. Return it to the oven and roast for another 15 minutes.

Step 5: Add Zucchini

While the chicken is roasting, toss the zucchini slices with a bit of olive oil, salt, and pepper. After the 15-minute mark, add the zucchini to the pan around the chicken and potatoes. Roast everything together for another 10–15 minutes, or until the chicken is fully cooked and golden (internal temp should reach 75°C).

Step 6: Rest and Garnish

Remove from the oven and let the dish rest for about 5 minutes. Sprinkle with dried parsley for a pop of color and serve with lemon wedges on the side.

Serving Suggestions

This One-Pan Lemon Herb Chicken with Potatoes & Zucchini is complete on its own, but here are some delicious ways to complement it:

• Light Salad: Pair with arugula and a simple vinaigrette to balance the warm, savory elements.
• Crusty Bread: Soak up the herb-infused juices with slices of rustic sourdough.
• Yogurt Sauce or Aioli: Add a dollop of lemony Greek yogurt sauce or garlic aioli for richness.

Variations & Customizations

What’s great about this recipe is how easy it is to customize based on your taste and what’s in your fridge:

• Swap the Protein: Use boneless chicken breasts (shorten cook time), skinless drumsticks, or even bone-in pork chops.
• Change Up the Veggies: Try carrots, green beans, red onions, bell peppers, or sweet potatoes.
• Make it Spicy: Add red pepper flakes or a touch of harissa to the marinade.
• Add Cheese: Sprinkle grated parmesan over the zucchini during the final 5 minutes of roasting.

Tips for Best Results

• Don’t overcrowd the pan. Make sure there’s enough space between the ingredients for proper roasting.
• Always marinate the chicken. Even 15 minutes makes a difference in flavor.
• Use a meat thermometer. Ensures juicy chicken every time.
• Flip zucchini if needed. To get even browning on both sides, flip the slices halfway through their cooking time.

Storage & Reheating

This meal keeps beautifully for leftovers:

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Chicken can be frozen (without veggies) for up to 2 months.
• Reheating: Reheat in a 180°C oven for 10–15 minutes or microwave on medium in 1-minute bursts.

Final Thoughts

This One-Pan Lemon Herb Chicken with Potatoes & Zucchini is more than just a quick meal—it’s a fresh and comforting dish that feels nourishing without being heavy. Whether you’re feeding your family on a weeknight, prepping meals for the week, or hosting a casual dinner, this versatile recipe brings flavor, nutrition, and ease to the table.

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One-Pan Lemon Herb Chicken with Potatoes & Zucchini Recipe

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Cooking Method: Baking, Roasting Cuisine: American, Mediterranean Courses: Dinner, Lunch

Prep Time 15 mins Cook Time 40 mins Rest Time 5 mins Total Time 1 hr Difficulty: Beginner Cooking Temp: 200  C Servings: 4 Best Season: Summer

Description

This One-Pan Lemon Herb Chicken with Potatoes & Zucchini is a wholesome, easy-to-make weeknight dinner packed with vibrant flavors. Juicy chicken thighs are roasted with golden baby potatoes and tender zucchini, all infused with fresh herbs and zesty lemon. A healthy, minimal-cleanup dish perfect for busy families or meal preppers.

Ingredients

Scale

1/2x 1x 2x 3x

For the Chicken & Marinade:

• 4 pcs bone-in, skin-on chicken thighs
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 3 cloves garlic (minced)
• 1 tbsp fresh rosemary (chopped)
• 1 tbsp fresh thyme (chopped)
• 1 tsp dried oregano
• 1 tsp salt
• 0.5 tsp black pepper

For the Vegetables:

• 500 g baby potatoes (halved)
• 2 medium zucchini (sliced into 1cm rounds)
• 1 tbsp olive oil
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 tsp dried parsley (optional, for garnish)
• Lemon wedges (for serving)

Instructions

Prepare the Marinade

1. In a large bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, oregano, salt, and pepper. Add the chicken thighs and toss well to coat. Let marinate for at least 15 minutes at room temperature, or cover and refrigerate for up to 4 hours for deeper flavor.

Preheat the Oven

1. Preheat your oven to 200°C (fan-forced). Line a large sheet pan with parchment paper or lightly grease it.

Season the Vegetables

1. In another bowl, toss halved baby potatoes with olive oil, salt, and pepper. Spread them on the sheet pan in a single layer. Bake for 15 minutes to give them a head start.

Add the Chicken

1. After 15 minutes, remove the sheet pan from the oven. Nestle the marinated chicken thighs between the potatoes. Return to the oven and roast for another 15 minutes.

Add the Zucchini

1. Toss zucchini slices with a bit of olive oil, salt, and pepper. Add them to the pan around the chicken and potatoes. Roast everything together for another 10 minutes, or until chicken is fully cooked (internal temp of 75°C) and vegetables are tender.

Rest and Serve

1. Remove the pan from the oven and let the chicken rest for 5 minutes. Sprinkle with dried parsley and serve with lemon wedges.

Note

Chicken Cut: You can substitute thighs with boneless breasts, but reduce cooking time by 5–7 minutes.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

Reheating: Best reheated in the oven at 180°C for 10 minutes or microwaved in short bursts.

Additions: Cherry tomatoes, bell peppers, or red onions can be added for variety.

Make It Spicy: Add chili flakes or smoked paprika to the marinade.

Keywords: one-pan dinner, healthy chicken recipe, lemon herb chicken, easy weeknight meal, roasted vegetables