One-Pan Lemon Herb Roasted Chicken

    One-Pan Lemon Herb Roasted Chicken

    Succulent chicken thighs roasted with seasonal root vegetables and fresh rosemary.

    Word Recipe Kitchen

    Tested & verified by our culinary team

    55 minsEasy4 servings

    Nutrition per serving

    520

    Calories

    34g

    Protein

    22g

    Carbs

    31g

    Fat

    Ingredients

    • 4 largeChicken thighs, bone-in
    • 1 lbFingerling potatoes
    • 3 largeCarrots
    • 1 slicedLemon
    • 2 sprigsFresh rosemary
    • 3 tbspOlive oil

    Instructions

    1. 1

      Preheat oven to 400°F (200°C).

    2. 2

      Toss vegetables and chicken in oil, salt, pepper, and rosemary.

    3. 3

      Arrange on a sheet pan with lemon slices tucked between pieces.

    4. 4

      Roast for 40-45 minutes until chicken reaches 165°F and skin is golden.

    Nutrition Facts

    Servings 4Serving Size 1

    Amount Per Serving

    Calories520

    % Daily Value *

    Total Fat 31g40%
    Saturated Fat 9.3g47%
    Trans Fat 0g
    Cholesterol 75mg25%
    Sodium 310mg13%
    Total Carbohydrate 22g8%
    Dietary Fiber 2g7%
    Sugars 3.3g
    Protein 34g68%
    Vitamin A 4500 IUVitamin C 28 mgCalcium 45 mgIron 1.8 mg

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    💡 Tips for One-Pan Lemon Herb Roasted Chicken

    • • Let meat rest for 5 minutes after cooking to keep it juicy.
    • • Pound chicken to even thickness for uniform cooking.
    • • Roll citrus on the counter before juicing to get more juice out.
    • • This is a great recipe for beginners — don't overthink it, just have fun!

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