One-Pan Lemon Herb Roasted Chicken and Root Veggies

Need quick dinner ideas? This one-pan lemon herb roasted chicken & veggies is ready in an hour! Minimal cleanup, maximum flavour. A true weeknight winner! Get the recipe now.

June 4, 2025
By Sandra.

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Recipe Introduction: One-Pan Lemon Herb Chicken!

Fancy some quick dinner ideas that don't involve mountains of washing up? Honestly, who has time for that? Are you after a proper meal but zero effort? I get it.

This One-Pan Lemon Herb Roasted Chicken and Root Veggies: Weeknight Winner! is it. It's flavour town with minimal fuss.

Dinner Made Easy!

This isn't just another chicken recipe. it’s a culinary hug from the mediterranean. this dish is like a simplified sunday roast, perfect for anyone needing easy meals for large groups or even a romantic quick dinner ideas for two.

It’s proper comfort food!

This is an easy recipe. Prep time? 20 mins. Cook time? 45 mins. Done. It feeds 4 hungry mouths. Sorted.

Why You'll Absolutely Love This

It's packed with protein and vitamins. plus, it's a brilliant way to sneak more veggies into your diet. honestly, even kids will devour it! maybe this helps a lot with kids dinner ideas picky .

It is perfect for any occasion. you can serve it on a weeknight or a special cheap summer meals occasion.

It is sure to impress. what makes it special? the lemony zing. it cuts through the richness of the chicken beautifully.

Right, let's talk ingredients, yeah?

The Star Line-Up:

Chicken & marinade: you'll need a whole chicken (around 3-4 lbs), lemons, garlic, olive oil, rosemary, thyme, salt, and pepper.

Don't be shy with the herbs. they make all the difference!. if you use dinner ideas with chicken breast you will need to adjust the cooking time.

Root Veggies: We're talking baby potatoes, carrots, parsnips, and onion. Oh, and a bit more olive oil, salt, and pepper to make yummy meals .

Let's get this show on the road.

Alright, lets chat ingredients and equipment for our one-pan lemon herb roasted chicken and root veggies ! trust me, this ain't rocket science.

I like to whip this up 'cause it fits perfectly into my repertoire of quick dinner ideas .

Ingredients & Equipment: Get Ready to Rumble!

Let's break down what you'll need. Don't worry, most of it's probably already lurking in your cupboards.

Main Ingredients: The Star Players

Here’s what we're workin' with, precise measurements and all. Remember, quality matters, especially with the chicken! You want a good bird.

• Whole Chicken: About 3-4 lbs (1.3-1.8 kg) . Look for chicken that's plump and has a good, natural color. No weird smells, yeah?
• Lemons: You'll need 2 . One for zest and juice, the other sliced. Grab lemons that feel heavy for their size – those are usually juicier!
• Garlic: 4 cloves , minced. Fresh is best, always.
• Olive Oil: 2 tablespoons (30 ml) for the chicken, 2 tablespoons (30 ml) for the veggies. Extra virgin is my go-to.
• Fresh Rosemary: 2 tablespoons , chopped (or 2 teaspoons dried).
• Fresh Thyme: 2 tablespoons , chopped (or 2 teaspoons dried).
• Salt: 1 teaspoon (5g) for the chicken, 1/2 teaspoon (2.5g) for the veggies.
• Black Pepper: 1/2 teaspoon (2.5g) for the chicken, 1/4 teaspoon (1.25g) for the veggies.
• Baby Potatoes: 1 lb (450g) , halved or quartered if large.
• Carrots: 1 lb (450g) , peeled and chopped.
• Parsnips: 1 lb (450g) , peeled and chopped.
• Onion: 1 large , cut into wedges.

Honestly, this recipe is a great example of how to use what you've got. If you're looking for recession meals or inexpensive dinner ideas , root veggies are your best mate.

Seasoning Notes: Spice Up Your Life!

These are the flavor bombs!

• Lemon + Rosemary + Thyme: This is the essential combo. It's bright, herby, and just chef's kiss .

• Garlic: Don't skimp! It adds a lovely, pungent aroma.

• Substitution Options: No fresh herbs? Dried will do in a pinch, but use half the amount. Seriously.

This is even one of the easy meals for large groups if you just double or triple the recipe.

Equipment Needed: Keep It Simple, Silly!

No need for fancy gadgets. We're keeping it real.

• Large Roasting Pan: At least 9x13 inches (23x33 cm) . This is key!
• Cutting Board
• Chef's Knife
• Citrus Zester
• Citrus Juicer: Optional, but makes life easier.
• Mixing Bowl

Don't have a roasting pan? a large oven-safe dish will work! honestly, most yummy meals don't need all the bells and whistles.

We're looking for quick and easy healthy dinner recipes , not a michelin star.

Alright, let's get this show on the road!

One-Pan Lemon Herb Roasted Chicken and Root Veggies: Weeknight Winner!

Honestly, this one-pan wonder is a total game-changer. It's a flavour explosion, and it pretty much cooks itself.

Tender, juicy chicken meets bright lemon and fragrant herbs. it's all roasted alongside hearty root vegetables. this is a complete, comforting meal.

Minimal fuss is key. so grab this for those busy weeknights. it hits the spot without creating a mountain of washing up.

Think of it like a sunday roast, but supercharged for speed!

This is going to be your new go-to for quick dinner ideas .

Prep Like a Pro

This is where the magic starts. Essential mise en place is vital!

First, you'll want to gather all your ingredients. Then chop those veggies and get the chicken ready.

Time-Saving Tip: Chop those veggies ahead of time. Do it during your Sunday prep!

Safety First: Always wash your hands before you start cooking, and especially after handling raw chicken.

Roasting Made Easy: Step-by-Step

Okay, here’s the lowdown:

1. Chicken Prep: Pat that chicken dry. This helps it get nice and crispy.
2. Marinade Magic: Mix lemon zest, lemon juice, minced garlic, olive oil, rosemary, thyme, salt, and pepper in a bowl.
3. Get Rubbing: Rub the marinade all over the chicken, even under the skin. Shove some lemon slices in there too.
4. Veggie Toss: Toss those potatoes, carrots, parsnips, and onion wedges with olive oil, salt, and pepper in a separate bowl.
5. Pan Power: Spread the veggies in a single layer in the pan. Place the chicken on top.
6. Roast Away: Roast in a preheated oven at 400° F ( 200° C) for 45 minutes . Check for doneness! Make sure the juices run clear. The chicken's internal temp should hit 165° F ( 74° C) .
7. Rest and Serve: Let the chicken rest for 10 minutes before carving.

Pro Tips for Maximum Flavour

Want to take this dish to the next level? Here are my secrets.

Crispy Skin Secret: Make sure the chicken is bone dry before adding the marinade.

Don't overcrowd the pan. If needed, use two pans to ensure even cooking.

Common mistake to avoid? Forgetting to check the internal temp of the chicken. This makes sure it's cooked safely and perfectly.

This dish is great for meal prep. It can save you some time!

So there you have it. a super simple one-pan roast chicken that’s bursting with flavour. it’s a perfect meal to solve the quick dinner ideas conundrum on a busy weeknight.

Enjoy! and don't forget the crusty bread to mop up all those tasty juices.

Recipe Notes

Alright, so you've got the recipe. now, let's chat about some extra bits and bobs that can make this one-pan lemon herb roasted chicken and root veggies truly sing .

We're aiming for maximum deliciousness with minimum effort, right? perfect for busy weeknights! this recipe is a gem for anyone searching for quick dinner ideas .

Serving Suggestions: Let's Get This On The Table!

Okay, so presentation matters. don't just chuck it all on a plate! i mean, you can , but a little effort goes a long way.

Picture this: a beautifully browned chicken, nestled amongst colourful roasted veggies. for plating, arrange the chicken on a platter surrounded by the roasted root vegetables.

Drizzle with pan juices and a sprinkle of fresh herbs. for a bit of a restaurant vibe, i sometimes add a sprig of rosemary as a garnish.

It looks fancy, but takes zero effort. a simple green salad cuts through the richness so is a good choice.

And honestly, yummy meals are even better when they look gorgeous! for drinks, a crisp white wine or even just a sparkling lemonade pairs beautifully.

Storage Tips: Saving Those Leftovers

Right, so you've made this easy chicken dinner ideas dish. how do we keep the party going? honestly, if there are leftovers, you are winning at life.

Refrigerate any leftover chicken and veggies in an airtight container for up to 3 days. if you want to freeze it, shred the chicken first and store it separately from the veggies.

Freezing the whole shebang can make the veggies a bit mushy, you know? reheating is simple: microwave, or pop it back in the oven at 350° f ( 175° c) until heated through.

Just keep an eye to make sure the chicken doesn't dry out. we don't want dry chicken!.

Variations: Making It Your Own

Here's where you can get creative! first, let's talk adaptations. for a dairy free meals option, just make sure your olive oil is pure and you are good to go! got someone avoiding gluten? this recipe is naturally gluten-free.

Now, for seasonal swaps. in the summer, try using courgettes and bell peppers instead of root veggies – adds a bit of sunshine to the plate! you can also try using easy summer dinner recipes ingredients to make this dish even better.

Nutrition Basics: Goodness Inside

Okay, let's talk the good stuff! each serving packs a punch of protein, thanks to the chicken. root vegetables are loaded with fibre and vitamins.

And with just a touch of oil and herbs, you're keeping things relatively healthy. it also can be a good option for weight watchers recipes dinner to help with your diet.

This is one of those skinnytaste recipes that won't break the bank. it's a balanced meal that'll leave you feeling satisfied and energised.

This falls neatly into my list of inexpensive dinner ideas .

So, there you have it! a complete guide to making and customising this one-pan lemon herb roasted chicken and root veggies.

Seriously, give it a go. you might even find some kids dinner ideas picky eaters enjoy! plus, this is a recipe to consider when you need easy meals for large groups with minimal stress.

Don't be scared to experiment and make it your own. happy cooking, you legend! don't forget, this is also one of many cheap summer meals

One-Pan Lemon Herb Roasted Chicken and Root Veggies Recipe Card

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Preparation time:20 Mins

Cooking time:45 Mins

Servings:4 servings

Ingredients:

• 1 whole chicken (about 3-4 lbs / 1.3-1.8 kg)
• 2 lemons, one zested and juiced, one sliced
• 4 cloves garlic, minced
• 2 tablespoons olive oil (30 ml)
• 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried)
• 2 tablespoons fresh thyme, chopped (or 2 teaspoons dried)
• 1 teaspoon salt (5g)
• 1/2 teaspoon black pepper (2.5g)
• 1 lb / 450g baby potatoes, halved or quartered if large
• 1 lb / 450g carrots, peeled and chopped into 1-inch pieces
• 1 lb / 450g parsnips, peeled and chopped into 1-inch pieces
• 1 large onion, cut into wedges
• 2 tablespoons olive oil (30 ml)
• 1/2 teaspoon salt (2.5g)
• 1/4 teaspoon black pepper (1.25g)

Instructions:

1. Pat the chicken dry with paper towels.
2. In a bowl, combine lemon zest, lemon juice, minced garlic, olive oil, rosemary, thyme, salt, and pepper.
3. Rub the marinade all over the chicken, including under the skin of the breast (carefully!). Tuck lemon slices under the skin and inside the cavity.
4. Toss the potatoes, carrots, parsnips, and onion wedges with olive oil, salt, and pepper in a separate bowl.
5. Spread the vegetables in a single layer in the roasting pan. Place the marinated chicken on top of the vegetables.
6. Roast in a preheated oven at 400°F (200°C) for 45 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork, and the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
7. Let the chicken rest for 10 minutes before carving and serving.