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
Preheat oven to 400°F (200°C).
- 2
Toss vegetables and chicken in oil, salt, pepper, and rosemary.
- 3
Arrange on a sheet pan with lemon slices tucked between pieces.
- 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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