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A photo of a roasted chicken and vegetables in a baking sheet, garnished with herbs and lemon

One-Pan Lemon Herb Roasted Chicken and Veggies

A flavorful and healthy recipe featuring roasted chicken and vegetables with a lemon herb seasoning.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4 servings
Calories: 500
Ingredients Method

Ingredients
  

Main Ingredients
  • 1 whole chicken (1.5 kg)
  • 1/4 cup olive oil
  • 4 cloves garlic
  • 2 tbsp chopped fresh rosemary
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 large onion
  • 2 large carrots
  • 2 large Brussels sprouts
  • 2 large red bell peppers
  • 2 tbsp lemon zest
  • 2 tbsp chopped fresh parsley
  • 1 tsp paprika

Method
 

Instructions
  1. Preheat oven to 425°F (220°C).
  2. Season the chicken with salt, pepper, and herbs until evenly coated.
  3. Sear the chicken in a hot pan with oil over medium-high heat until browned on all sides, about 5-7 minutes.
  4. Add the veggies to the pan, stirring to combine with the chicken and oil.
  5. Squeeze fresh lemon juice over the chicken and veggies.
  6. Transfer the pan to the preheated oven and Roast for 25-30 minutes, or until the chicken is cooked through and the veggies are tender.
  7. Baste the chicken and veggies with pan juices every 10 minutes to keep moist.
  8. Check for doneness, ensuring the chicken reaches an internal temperature of 165°F (74°C) and the veggies are tender and lightly browned.
  9. Remove from the oven and Let rest for 5-10 minutes before serving.
  10. Serve hot, garnished with additional herbs if desired.