5-Ingredient Roasted Lemon Chicken & Vegetables

4.7
(9)
7 Reviews

This lemony baked chicken thigh recipe has only 5 ingredients and comes with a side of veggies that roast alongside the chicken for a complete weeknight dinner. Bone-in skinless chicken breast cut in half can be used instead of the thighs, if you prefer.

By
Carolyn Malcoun
Carolyn Malcoun
Carolyn Malcoun

As EatingWell's Associate Editorial Director, Carolyn Malcoun searches for cool farmers, chefs and other food stories to tell. She has a bachelor's degree in journalism from the University of Wisconsin and a culinary arts degree from New England Culinary Institute. She started at EatingWell as an intern in the Test Kitchen in 2005 and joined the editorial team soon after.

EatingWell's Editorial Guidelines
Updated on December 11, 2023
Tested by
Hilary Meyer
Hilary Meyer
Tested by Hilary Meyer
Hilary Meyer is a freelance recipe developer, tester and content creator. After graduating from culinary school, she started working as a freelancer in the EatingWell Test Kitchen in 2006, developing and testing recipes.
Meet the EatingWell Test Kitchen
Reviewed by Dietitian
Emily Lachtrupp, M.S., RD
Emily Lachtrupp Headshot
Reviewed by Dietitian Emily Lachtrupp, M.S., RD

Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston.

EatingWell's Editorial Guidelines
a recipe photo of the Roasted Lemon Chicken & Vegetables
Photo:

Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco
Active Time:
20 mins
Total Time:
50 mins
Servings:
4
Nutrition Profile:
Sesame-Free Diabetes-Friendly Nut-Free Dairy-Free Soy-Free Heart-Healthy High-Protein Egg-Free Gluten-Free
the ingredients to make the Roasted Lemon Chicken & Vegetables

Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco
Cook Mode (Keep screen awake)

Ingredients

  • 1/4 cup chopped fresh herbs, such as oregano or thyme, divided

  • 2 tablespoons extra-virgin olive oil, divided

  • 1/2 teaspoon salt, divided

  • 1/2 teaspoon ground pepper, divided

  • 5 cups cubed root vegetables, such as potatoes, carrots and/or turnips

  • 1 large red onion, cut into 1-inch-thick wedges

  • 4 bone-in, skinless chicken thighs ( 1 1/2- 2 pounds)

  • 1 lemon, cut into 8 wedges

Directions

  1. Preheat oven to 450°F.

  2. Combine 2 tablespoons herbs, 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a large bowl. Add root vegetables and onion; toss to coat. Spread on a large rimmed baking sheet.

    a step in making the Roasted Lemon Chicken & Vegetables

    Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco

  3. Combine the remaining 2 tablespoons herbs, 1 tablespoon oil and 1/4 teaspoon each salt and pepper in the same bowl. Add chicken; toss to coat. Place the chicken on top of the vegetables and tuck 4 lemon wedges in.

    a step in making the Roasted Lemon Chicken & Vegetables

    Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco

  4. Roast, stirring the vegetables twice, until the vegetables are tender and an instant-read thermometer inserted in the thickest part of the chicken without touching bone registers 165°F, about 30 minutes. Discard the roasted lemon wedges. Squeeze the remaining 4 lemon wedges over the chicken.

    a step in making the Roasted Lemon Chicken & Vegetables

    Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco

Nutrition Information

Serving Size: 1 chicken thigh & 1 1/4 cups vegetables

Calories 343, Fat 15g, Saturated Fat 3g, Cholesterol 130mg, Carbohydrates 24g, Total Sugars 7g, Added Sugars 0g, Protein 27g, Fiber 5g, Sodium 476mg, Potassium 892mg

EatingWell.com, December 2023

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