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A budget-friendly chicken thigh dinner served with roasted vegetables.

One-Pan Lemony Herb Baked Chicken Thighs with Root Vegetables

Enjoy a flavorful and convenient meal with this one-pan recipe. Chicken thighs are seasoned with herbs and lemon and baked alongside a medley of roasted root vegetables for a complete and satisfying dish.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 people
Calories 450 kcal

Equipment

  • Oven
  • Large bowl
  • Paper towels
  • Large rimmed baking sheet

Ingredients
  

Main Ingredients

  • 4 bone-in, skin-on chicken thighs
  • 2 tablespoons olive oil
  • 1 lemon thinly sliced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • Salt and freshly ground black pepper to taste

Root Vegetables

  • 1 pound small red potatoes quartered
  • 2 carrots peeled and chopped into 1-inch pieces
  • 1 medium onion cut into wedges

Garnish (Optional)

  • Fresh parsley chopped (for garnish, optional)

Instructions
 

Preparation

  • Preheat your oven to 400°F (200°C).
  • Pat the chicken thighs dry with paper towels. In a large bowl, toss the chicken thighs with 1 tablespoon of olive oil, oregano, thyme, garlic powder, paprika, half of the lemon slices, salt, and pepper, ensuring the chicken is well coated.
  • In a separate bowl, toss the quartered potatoes, chopped carrots, and onion wedges with the remaining 1 tablespoon of olive oil, salt, and pepper.

Baking

  • Arrange the seasoned vegetables in a single layer on a large rimmed baking sheet.
  • Place the seasoned chicken thighs, skin-side up, among the vegetables on the baking sheet, distributing the remaining lemon slices over and around them.
  • Bake for 40-50 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C), the skin is golden brown and crispy, and the vegetables are tender.
  • If desired, broil for the last 2-3 minutes for extra crispy skin, watching carefully to prevent burning.

Serving

  • Remove from the oven, let rest for a few minutes, and garnish with fresh parsley if using. Serve hot.

Notes

For even crispier chicken skin, ensure the thighs are very dry before seasoning. You can also pat the skin with a paper towel halfway through baking to remove excess moisture. Adjust seasoning to your preference.