One-Pan Lemon Herb Chicken with Roasted Vegetables (A Weekly Dinner Hero)

Ingredients

• 4 bone-in, skin-on chicken thighs (about 900g total)
• 3 medium potatoes, cubed into 2cm pieces
• 2 medium zucchini, sliced into half-moons
• 1 red bell pepper, roughly chopped
• 1 cup cherry tomatoes, whole
• 3 tablespoons olive oil
• 4 garlic cloves, minced
• Juice and zest of 1 large lemon
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• ½ teaspoon dried thyme
• Salt and black pepper to taste
• Fresh parsley to serve (optional but worth it)

Instructions

1. 1

   Get Your Oven Hot First

   Preheat your oven to 220°C (425°F). Don't skip this—putting chicken into a cold oven is how you end up with rubbery skin and uneven cooking. While it heats up, pull your chicken thighs out of the fridge so they're not fridge-cold when they go in.

2. 2

   Make the Marinade (Takes 2 Minutes)

   In a small bowl, whisk together the olive oil, minced garlic, lemon juice, lemon zest, oregano, smoked paprika, thyme, a generous pinch of salt, and a few cracks of black pepper. That's it. Simple flavors, serious payoff.

3. 3

   Coat the Chicken and Veg

   Spread your cubed potatoes across a large rimmed baking sheet or roasting pan—you want everything in a single layer, so use the biggest pan you have. Scatter the zucchini, bell pepper, and cherry tomatoes around them. Pour about two-thirds of the marinade over the vegetables and toss with your hands (or tongs) until everything is coated. Nestle the chicken thighs skin-side up on top of the vegetables, then spoon the remaining marinade over the chicken.

   

4. 4

   Roast Until Golden

   Slide the pan into your preheated oven and roast for 28–32 minutes. You're looking for golden, slightly crispy chicken skin and potatoes that are fork-tender. If your chicken thighs are on the smaller side, check at the 25-minute mark. The internal temperature of the chicken should read 75°C (165°F) if you're using a meat thermometer—and honestly, if you meal prep regularly, a thermometer is worth the $10.

5. 5

   Rest, Then Serve

   Let the pan rest for 5 minutes before serving. This matters more than most people think—it lets the juices redistribute so your chicken stays moist when you cut into it. Scatter fresh parsley over the top if you have it, squeeze a tiny extra bit of lemon over everything, and serve straight from the pan.

Substitution Ideas

Storage Tips

Leftovers keep well in an airtight container in the fridge for up to 4 days. Store the chicken and vegetables together—the juices from the chicken actually help keep everything moist as it sits. To reheat, use the oven at 180°C (350°F) for about 10–12 minutes to bring the skin back to life, or the microwave for 2 minutes if you don't mind softer skin (totally fine for lunch). This dish also freezes reasonably well for up to 2 months—just thaw overnight in the fridge before reheating.