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When it comes to weeknight dinners, the Zesty One-Pan Lemon Garlic Roasted Chicken Thighs stands out as a go-to recipe that balances flavor, convenience, and health. This dish encapsulates the essence of home cooking with its vibrant combination of zesty lemon and aromatic garlic, making it a delightful option for family dinners or meal prep. Not only does it tantalize the taste buds, but it also offers the practicality of being a one-pan meal—an appealing feature for anyone looking to simplify their cooking and cleanup process.

One-Pan Lemon Garlic Roasted Chicken Thighs

Looking for a quick and flavorful weeknight dinner? Try the Zesty One-Pan Lemon Garlic Roasted Chicken Thighs! This delicious recipe combines juicy chicken thighs marinated in zesty lemon and aromatic garlic, roasted with vibrant veggies like baby potatoes and green beans. It’s not just tasty; the one-pan method makes cleanup a breeze. Perfect for busy families, this meal is easy to prepare and allows the flavors to meld beautifully, ensuring every bite is satisfying. Cook up a culinary delight that will have your family asking for seconds!
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Ingredients
  

6 bone-in, skin-on chicken thighs

2 lemons (zested and juiced)

6 cloves of garlic, minced

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

1 teaspoon paprika

1 teaspoon onion powder

½ teaspoon black pepper

½ teaspoon salt

4 tablespoons olive oil

1 cup chicken broth

1 pound baby potatoes, halved

1 cup green beans, trimmed

Fresh parsley for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Marinade: In a small bowl, combine the lemon zest, lemon juice, minced garlic, rosemary, thyme, paprika, onion powder, black pepper, salt, and olive oil. Stir well to create a flavorful marinade.

      Marinate the Chicken: Place the chicken thighs in a large bowl or zip-top bag and pour the marinade over them, ensuring each piece is well-coated. Allow the chicken to marinate for at least 30 minutes, or ideally, refrigerate for 2 hours for deeper flavor.

        Prepare the Veggies: While the chicken marinates, wash and halve the baby potatoes. In a mixing bowl, toss the potatoes with a drizzle of olive oil, salt, and pepper. Set aside.

          Sear the Chicken: In a large oven-safe skillet or roasting pan, heat a tablespoon of olive oil over medium-high heat. Once hot, add the marinated chicken thighs skin-side down. Sear for about 5 minutes until the skin is golden brown. Flip the chicken and cook for an additional 2 minutes. Remove the chicken and set aside.

            Combine Ingredients: In the same skillet, add the halved baby potatoes and sauté for about 3-4 minutes. Pour in the chicken broth and stir to deglaze the pan, scraping up any browned bits from the bottom.

              Add Chicken and Beans: Arrange the seared chicken thighs on top of the potatoes. Nestle the green beans around the chicken, and drizzle any remaining marinade over the top.

                Roast: Transfer the skillet to the preheated oven and roast for 30-35 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the potatoes are tender. If you like crispy skin, broil for an additional 2-3 minutes until the skin is crispy.

                  Garnish and Serve: Remove from the oven and let it rest for 5 minutes. Garnish with fresh parsley if desired, then serve hot. Enjoy your vibrant, flavorful one-pan meal!

                    Prep Time, Total Time, Servings: 15 mins | 1 hr | 4 servings