One-Pan Lemon Herb Chicken with Potatoes & Zucchini Recipe

Prep Time 15 mins
Cook Time 40 mins
Rest Time 5 mins
Total Time 1 hr
Cooking Method: ,
Cuisine: ,
Courses: ,
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
    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. 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.
    2. Preheat the Oven
  2. 2
    Preheat your oven to 200°C (fan-forced). Line a large sheet pan with parchment paper or lightly grease it.
    3. Season the Vegetables
  3. 3
    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.
    4. Add the Chicken
  4. 4
    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.
    5. Add the Zucchini
  5. 5
    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.
    6. Rest and Serve
  6. 6
    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
Read it online: https://petitepanini.com/recipe/one-pan-lemon-herb-chicken-with-potatoes-zucchini-recipe/