One-Pan Lemon Herb Chicken
Tender chicken roasted with lemon, garlic, and soft herbs — everything cooks together in a single pan, so cleanup is just one dish.
There is something deeply comforting about a meal that fills the kitchen with the smell of roasting lemon and herbs while you sit and rest. This one-pan senior meal was built around that idea: one pan in, one pan out, and a plate of tender, juicy chicken waiting at the end.
Because everything roasts together, the chicken stays moist and the vegetables soak up all the savory pan juices. It is gentle on the stomach, easy to chew, and forgiving if you are not standing at the stove the whole time.
How to make it
Heat your oven to 400°F (200°C). Place the chicken, potatoes, and carrots in a single roasting pan so nothing overlaps.
Drizzle the olive oil over everything, then sprinkle on the garlic, rosemary, thyme, and a little black pepper. Use your hands or a spoon to coat the pieces evenly.
Squeeze the lemon juice over the chicken and tuck the lemon slices in among the vegetables.
Roast for 30 to 35 minutes, until the chicken reaches 165°F (74°C) inside and the potatoes are fork-tender.
Let it rest for five minutes, then serve straight from the pan. Spoon the pan juices over the top for extra flavor.
Cook's note
Short on energy at the end of the night? Line the pan with parchment paper before you start. When dinner is done, the only thing you have to wash is your fork.
