One-Pan Lemon Garlic Chicken and Vegetables
A bright, garlicky sheet-pan dinner with tender chicken thighs and roasted vegetables — minimal cleanup, maximum flavor.
This is the recipe I make when I want a real dinner on the table without a sink full of dishes afterward. Everything roasts together on one pan, and the lemon and garlic do all the heavy lifting on flavor.
It's become a weekly regular in my house, and it reheats beautifully for lunch the next day.
Ingredients
- 3 tbsp olive oil
- 1 tsp salt
- 1 lemon, sliced
- 3 carrots, cut into chunks
- 4 bone-in chicken thighs
- 4 garlic cloves, minced
- 0.5 tsp black pepper
- 500 g baby potatoes, halved
- 1 tsp dried oregano
Instructions
- 1
Preheat the oven to 425°F (220°C).
- 2
Toss the potatoes and carrots with 2 tablespoons of olive oil, half the garlic, salt, and pepper on a large sheet pan.
- 3
Rub the chicken thighs with the remaining oil, garlic, oregano, salt, and pepper, then nestle them among the vegetables.
- 4
Tuck the lemon slices around the pan and roast for 35 minutes, until the chicken is cooked through and the vegetables are tender.
- 5
Let rest for 5 minutes before serving.
Tips
Pat the chicken thighs dry before seasoning for the crispiest skin. Leftovers keep well for up to 3 days in the fridge.
Frequently Asked Questions
Can I use boneless chicken thighs instead?
Yes, boneless thighs work fine — just reduce the roasting time by about 10 minutes since they cook faster than bone-in.
0 views · Published 8/2/2026
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