Easy Chicken Recipes

Looking for a quick, simple, and delicious weeknight win? Easy Chicken Recipes don’t get much better than this one-pan lemon garlic chicken with roasted veggies—healthy, family-friendly, and ready in under an hour.

This sheet pan chicken dinner is exactly what it sounds like: juicy chicken thighs and crisp vegetables baked together with bright lemon, garlic, and fresh herbs. I first whipped this up on a hectic school night, inspired by the farmers market’s flash-fresh rosemary and my love for fuss-free cooking. It’s healthy because we’re loading up on veggies, simple because everything bakes together, and delicious enough that my grandkids ask for seconds every time. Plus, you can swap in whatever produce you have on hand—talk about flexible!

Why You’ll Love This Recipe

* Ready in under an hour—perfect for those busy evenings
* One-pan meal means minimal cleanup (I love my Calphalon baking sheet!)
* Juicy chicken thighs stay tender, never dry
* Veggie-packed for a balanced, healthy dinner
* Flavorful lemon-garlic-herb combo that’s easy to tweak
* Family-friendly—kids adore the mild garlic and citrus notes
* Budget-friendly ingredients you likely already have
* Customizable: swap veggies or spices to match your mood

Ingredients

* 4 bone-in, skin-on chicken thighs (about 2 pounds) (substitute boneless for even quicker cooking)
* 2 tablespoons olive oil (use extra-virgin for richer flavor)
* 4 cloves garlic, minced (fresh beats jarred, but jarred works in a pinch)
* 1 lemon, zested and juiced (store-bought is fine—just check for firmness)
* 1 teaspoon kosher salt (avoid table salt’s harsh bite)
* 1/2 teaspoon freshly ground black pepper
* 1 teaspoon dried oregano or 1 tablespoon chopped fresh oregano (rosemary or thyme also work wonders)
* 1 pound baby potatoes, halved (Yukon Gold or red potatoes both roast beautifully)
* 1 cup baby carrots or carrot coins (peel if they’re large)
* 1 small red onion, cut into wedges (sweet onion is a gentle swap)
* Optional garnish: chopped fresh parsley or extra lemon wedges

Tip: Let the chicken rest at room temperature for 10 minutes—helps it cook evenly.

Directions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it—this keeps cleanup a breeze.
2. In a large bowl, whisk together olive oil, minced garlic, lemon zest, lemon juice, salt, pepper, and oregano. Smell that garlic-lemon punch? It’s going to be delicious.
3. Add chicken thighs to the bowl, tossing to coat evenly. If you have 15 minutes, cover and chill in the fridge to let flavors meld—if not, no worries, you can bake right away.
4. Spread potatoes, carrots, and red onion on the prepared sheet pan. Drizzle a little extra oil, sprinkle with salt and pepper, and give everything a gentle toss.
5. Nestle the chicken thighs skin-side up among the veggies. Pour any leftover marinade over the top. The trick is to keep chicken skin dry until it hits the hot oven—crispy skin equals happy taste buds.
6. Roast for 25–30 minutes, or until the chicken registers 165°F on an instant-read thermometer and veggies are fork-tender. If your oven has hotspots, rotate the pan halfway through.
7. Let the pan rest for 5 minutes—it helps juices redistribute and keeps your chicken moist. Sprinkle chopped parsley or extra lemon slices before serving if you like a pop of color.

Servings & Timing

• Serves 4 (generous portions for hungry eaters)
• Prep Time: 10 minutes (plus 15 minutes optional marinade)
• Chill/Rest Time: 15 minutes (optional but rewarding)
• Cook Time: 25–30 minutes—Total Time: 50 minutes

Variations

• Swap chicken thighs for boneless breasts and reduce bake time by 5–7 minutes.
• Trade lemon for orange zest and juice for a citrus-sweet twist.
• Add 1 teaspoon smoked paprika for a subtle smoky warmth.
• Make it spicy by tossing in red pepper flakes or a dash of cayenne.
• Use seasonal veggies: Brussels sprouts in fall, summer squash in July.
• Go Greek: top with crumbled feta and olives just before serving.

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. For freezer-friendly meal prep, freeze portions in heavy-duty zip-top bags for up to 2 months. To reheat, cover with foil and bake at 350°F until warmed through (about 15 minutes), or microwave on medium power for 2–3 minutes, stirring halfway. Make-ahead tip: prep veggies and marinade the night before—just assemble and bake the next day.

Notes

• I learned that patted-dry chicken skin crisps up so much better—don’t skip that step.
• If your potatoes are large, cut them smaller; smaller pieces roast faster and get super golden.
• For extra tang, sprinkle a bit more lemon juice over the hot chicken right before serving.
• A cast-iron skillet works great too—just sear the chicken skin-side down for 4 minutes before adding veggies and finishing in the oven.

FAQs

Q: Can I use chicken breasts instead of thighs?
A: Yes—just slice them in half if thick, and reduce baking time to 18–22 minutes to avoid drying out.

Q: My garlic burned—is there a workaround?
A: Mince garlic finely and toss it in oil off-heat; the chicken juices will gently cook it without charring.

Q: What if I don’t have fresh lemon?
A: Bottle-pressed juice works; add zest from a bit of dried peel or a few drops of vinegar for brightness.

Q: How do I know the chicken is done?
A: A reliable instant-read thermometer should hit 165°F at the thickest part of the thigh.

Q: Can I skip the marinade step?
A: Absolutely—you’ll still have a tasty dinner, though a short marinade amps flavor.

Q: What other veggies pair well?
A: Broccoli florets, bell peppers, or whole green beans are all great—they roast at similar rates.

Q: Is this recipe gluten-free?
A: Yes, as written it’s naturally gluten-free—just double-check any spice blends you use.

Q: How can I make this dairy-free or nut-free?
A: It’s already dairy-free and nut-free—feel free to swap olive oil for avocado oil if you like.

Conclusion

This one-pan lemon garlic chicken with roasted veggies ticks every box: easy preparation, wholesome ingredients, and flavors that please the whole family. Give this simple, delicious recipe a try, and let me know how your weeknight dinner turned out—leave a comment below or tag me on social media! For more quick, healthy chicken ideas, check out my roundup of Easy Chicken Recipes next.