Spring One-Pan Lemon Garlic Chicken and Veggies

Introduction

Chef Emma here, and when spring rolls in, I crave dinners that taste bright and fresh but still feel like a real family meal. This one-pan lemon-garlic chicken with spring veggies checks every box—easy prep, simple ingredients, and only one pan to wash.

Spring One-Pan Lemon Garlic Chicken and Veggies

Bright, cozy spring dinner made on one pan—juicy lemon-garlic chicken roasted with potatoes, carrots, asparagus, and cherry tomatoes. Easy prep, easy cleanup, big family-friendly flavor.

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Ingredients Equipment Method Notes

Ingredients

  

• – 2 lb bone-in skin-on chicken thighs and drumsticks (about 6 pieces total)
• – 1 lb baby red potatoes halved (or diced into 1-inch pieces)
• – 4 medium carrots peeled and sliced on a diagonal (about 1/2-inch thick)
• – 1 lb asparagus trimmed and cut into 2- to 3-inch pieces
• – 2 cups cherry tomatoes
• – 1 lemon thinly sliced (plus 1 lemon for juice, if needed)
• – 3 tbsp olive oil
• – 2 tbsp lemon juice
• – 4 garlic cloves minced
• – 1 tsp Dijon mustard
• – 1 tsp salt plus more to taste
• – 1/2 tsp black pepper
• – 1 tsp dried oregano or 2 tsp fresh
• – 1 tsp dried thyme or 1 tbsp fresh
• – Optional: 2 tbsp chopped parsley for serving

Equipment

• – Large sheet pan (rimmed)
• – Mixing bowl or jar (for dressing)
• – Whisk or fork
• – Cutting board & knife
• Measuring cups & spoons
• – Instant-read thermometer (recommended)

Method

 

1. Heat oven to 400°F. Line a rimmed sheet pan with foil for easier cleanup (optional).
2. Make the lemon-garlic dressing: whisk olive oil, lemon juice, minced garlic, Dijon mustard, salt, pepper, oregano, and thyme.
3. Add potatoes and carrots to the sheet pan. Drizzle with a little dressing (or olive oil) and toss. Spread into an even layer.
4. Nestle chicken among the veggies. Brush or spoon dressing over the chicken.
5. Roast 25–30 minutes.
6. Add asparagus, cherry tomatoes, and lemon slices to the pan. Drizzle lightly with remaining dressing.
7. Roast 12–15 minutes more, until chicken reaches 165°F in the thickest part and veggies are tender.
8. Optional: Broil 2–3 minutes to brown the chicken skin.
9. Rest 5 minutes, garnish with parsley, and serve.

Notes

– If you use boneless chicken, reduce cook time and check early so it doesn’t dry out.
– Cut veggies evenly so everything roasts at the same pace.
– Leftovers keep well for meal prep—add a fresh squeeze of lemon when reheating.

CALORIES: 483
PROTEIN: 39g

On busy nights, I lean on sheet-pan meals because everything cooks together and dinner basically makes itself. The lemony, herby flavors keep it light, and the roasted veggies make it feel colorful and “springy” without extra work.

Summary

This Spring One-Pan Lemon Garlic Chicken and Veggies bakes juicy chicken alongside potatoes, carrots, asparagus, and tomatoes with a lemon-garlic herb dressing for a fast, family-friendly dinner.

Nutrition Facts

Tips and Variations for Spring One-Pan Lemon Garlic Chicken and Veggies

• Cut potatoes and carrots into small, even pieces (about 1-inch) so they finish at the same time as the chicken.
• Add quick-cooking veggies (asparagus, tomatoes, lemon slices) later so they stay tender-crisp instead of overcooking.
• Swap veggies based on what’s in season: try green beans, zucchini, or Brussels sprouts, but keep pieces similar in size for even roasting.
• Want extra brightness? Add fresh lemon zest and a squeeze of lemon right before serving for a fresh “spring pop.”

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