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Easy One-Pan Lemon Garlic Chicken Recipe with Summer Vegetables for Perfect Weeknight Dinner

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A fuss-free, flavorful one-pan meal featuring juicy lemon garlic chicken thighs roasted with vibrant summer vegetables, perfect for a quick and wholesome weeknight dinner.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 pounds / 700g)
  • 3 tablespoons olive oil (extra virgin if possible)
  • 3 cloves garlic, minced
  • Juice and zest of 1 large lemon (about 3 tablespoons juice)
  • 1 teaspoon dried oregano or 1 tablespoon fresh, chopped
  • Salt and freshly ground black pepper, to taste
  • 1 medium zucchini, sliced into half-moons (about 1 cup / 150g)
  • 1 cup cherry tomatoes, halved
  • 1 red bell pepper, cut into strips
  • 1 small red onion, cut into wedges
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • Optional: 1/2 teaspoon red pepper flakes
  • Optional: 2 tablespoons grated Parmesan cheese

Instructions

  1. Marinate the Chicken (10 minutes): In a mixing bowl, combine olive oil, minced garlic, lemon juice and zest, oregano, salt, and pepper. Toss chicken thighs in the mixture to coat well. Let sit while prepping vegetables.
  2. Prep the Vegetables (5-7 minutes): Wash and slice zucchini, cherry tomatoes, bell pepper, and onion as noted. Pat dry to avoid excess moisture.
  3. Preheat oven to 425°F (220°C).
  4. Sear the Chicken (5-7 minutes): Heat skillet over medium-high heat. Place chicken thighs skin-side down and cook for 4-5 minutes until skin is crisp and golden brown. Avoid moving them too much.
  5. Add Vegetables and Finish Cooking (20-25 minutes): Flip chicken skin-side up. Scatter vegetables around chicken in pan. Transfer skillet to oven and roast until chicken reaches 165°F (74°C) and vegetables are tender but vibrant.
  6. Rest and Garnish (5 minutes): Remove pan from oven. Let chicken rest for 5 minutes. Sprinkle fresh parsley and optional Parmesan cheese before serving.

Notes

Pat chicken dry before marinating for crispy skin. Avoid overcrowding pan to ensure proper roasting. Use high heat for searing to lock in juices. Let chicken rest after roasting to redistribute juices. For crispier skin, broil for 1-2 minutes after roasting, watching closely to avoid burning. Leftovers keep well refrigerated for up to 3 days; reheat in oven to maintain texture.

Nutrition

Keywords: lemon garlic chicken, one-pan dinner, summer vegetables, easy chicken recipe, weeknight dinner, healthy chicken, roasted vegetables

Find it online: https://zorbmeal.com/easy-one-pan-lemon-garlic-chicken-recipe-with-summer-vegetables-for-perfect-weeknight-dinner/