Quick & Easy Weeknight Meals Archives - Page 5 of 5

Looking for a simple yet flavorful dinner that won’t leave you scrubbing pots for hours? One-pan lemon herb chicken and veggies is the perfect solution for busy weeknights or relaxed weekend meals. With bright citrus notes, fragrant herbs, and tender-roasted vegetables, this dish is a crowd-pleaser that’s as easy to make as it is tasty. From prep to plating, everything happens on a single sheet pan—meaning minimal cleanup and maximum enjoyment. Whether you’re cooking for family, friends, or just yourself, this recipe brings together balanced protein, wholesome veggies, and a zesty twist sure to brighten up any mealtime. Let’s dive into the steps to create this one-pan wonder! 1. Gather Your Ingredients Before you begin, make sure your fridge and pantry are stocked with all the essentials: - 4 bone-in, skin-on chicken thighs (or breasts if you prefer) - 2 lemons (1 for juice, 1 for slicing) - 3 cloves garlic, minced - 2 tablespoons olive oil - 1 teaspoon dried oregano - 1 teaspoon dried thyme (or a few sprigs of fresh) - Salt and pepper, to taste - 1 pound baby potatoes, halved - 1 pound baby carrots or chopped regular carrots - Optional: fresh parsley for garnish Having everything measured and ready will streamline your cooking process and help ensure each component is perfectly seasoned. 2. Prep the Chicken Pat the chicken pieces dry with paper towels—this helps the skin crisp up in the oven. If desired, trim any excess fat or skin to avoid flare-ups during roasting. Season the chicken generously on both sides with salt and pepper, then set aside on a clean plate. 3. Mix the Lemon Herb Marinade Marinade Ingredients - Juice of 1 lemon - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 teaspoon oregano - 1 teaspoon thyme - Pinch of salt and pepper Marinade Instructions 1. In a small bowl, whisk together lemon juice, olive oil, garlic, oregano, thyme, salt, and pepper. 2. Pour half of the marinade into a large resealable bag or shallow dish. Add the chicken pieces and toss to coat. Let it marinate for at least 15 minutes (or up to 2 hours in the fridge). 4. Prepare the Veggies While the chicken marinates, toss the potatoes and carrots with the remaining marinade in a large mixing bowl. Make sure each piece is evenly coated—this will ensure they roast evenly and soak up all those bright flavors. 5. Arrange Everything on One Pan 1. Preheat your oven to 425°F (220°C). 2. Spread the coated veggies in an even layer on a rimmed baking sheet. 3. Nestle the marinated chicken pieces skin-side up among the vegetables. 4. Add lemon slices on top of the chicken and veggies for extra citrus aroma. 6. Roast to Perfection Place the pan in the preheated oven and roast for 30–35 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and golden. If the chicken skin needs extra crisping, switch to broil for the last 2–3 minutes, watching carefully to prevent burning. 7. Let It Rest and Garnish Remove the pan from the oven and let the chicken rest for 5 minutes. This helps the juices redistribute for a juicier bite. Sprinkle chopped fresh parsley or a few extra lemon zest shreds over everything to brighten the presentation. 8. Serve and Enjoy Plate your chicken alongside the roasted veggies, spooning any pan juices over the top for added flavor. Serve with a simple green salad or crusty bread to soak up the delicious lemony sauce. Gather around the table and dig in—no forks, knives, or fancy serving dishes required! One-pan lemon herb chicken and veggies delivers balanced nutrition, minimal cleanup, and maximum flavor in every bite. This versatile recipe is perfect for customizing with your favorite vegetables or herbs, making it a go-to weeknight dinner. Try it tonight and discover how effortlessly delicious healthy cooking can be!