One‑Pan Lemon Garlic Chicken with Vegetables

Ingredients

• 4 bone‑in chicken thighs (skin on for crispiness)


• 2 tbsp olive oil


• 4 garlic cloves, minced


• 1 lemon (zest + juice)


• 1 tsp dried oregano


• 1 tsp paprika


• Salt and black pepper, to taste


• 1 cup baby potatoes, halved


• 1 cup carrots, sliced into sticks


• 1 cup green beans, trimmed


• Fresh parsley, chopped (for garnish)

Method

1. Prep the chicken
   
   
   
   • Pat chicken dry, season with salt, pepper, paprika, and oregano.
   
   
   • Rub with olive oil, garlic, and lemon zest.
   
   
   
   


2. Arrange in pan
   
   
   
   • Place chicken thighs in a large oven‑safe skillet or sheet pan.
   
   
   • Scatter potatoes and carrots around the chicken.
   
   
   • Drizzle with lemon juice and a little more olive oil.
   
   
   
   


3. Roast
   
   
   
   • Bake at 200°C (400°F) for 35–40 minutes until chicken skin is golden and crisp, and potatoes are tender.
   
   
   • Add green beans in the last 10 minutes of cooking.
   
   
   
   


4. Finish & serve
   
   
   
   • Garnish with fresh parsley.
   
   
   • Serve directly from the pan for minimal cleanup.
   
   
   
   

Why It Works

• One pan: Chicken and veggies cook together, absorbing each other’s flavors.


• Balanced meal: Protein, starch, and greens all in one dish.


• Minimal cleanup: Just one skillet or sheet pan to wash.

Variations

• Swap chicken with salmon fillets for a lighter option.


• Use seasonal vegetables like zucchini or bell peppers.


• Add a sprinkle of Parmesan before serving for extra richness.