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–+ servings
Close-up of a cast iron skillet filled with one pan lemon chicken, roasted potatoes, and broccoli florets, garnished with herbs.

One Pan Lemon Chicken

A simple and flavorful one-pan chicken dish perfect for a weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 4 boneless, skinless chicken thighs
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For the Vegetables
  • 1 pound baby potatoes halved or quartered
  • 1 medium red onion cut into wedges
  • 1 cup broccoli florets
For the Lemon Sauce
  • 1/4 cup chicken broth
  • 2 tablespoons lemon juice freshly squeezed
  • 1 tablespoon chopped fresh parsley for garnish

Equipment

  • Large oven-safe skillet

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss the chicken thighs with olive oil, oregano, garlic powder, salt, and pepper.
  3. Add the halved baby potatoes and red onion wedges to the same bowl. Toss to coat with any remaining oil and seasonings.
  4. Arrange the seasoned chicken, potatoes, and onions in a single layer in a large oven-safe skillet.
  5. Roast for 20 minutes.
  6. Add the broccoli florets to the skillet, nestling them among the chicken and vegetables.
  7. In a small bowl, whisk together the chicken broth and lemon juice.
  8. Pour the lemon sauce over the ingredients in the skillet.
  9. Continue roasting for another 10-15 minutes, or until the chicken is cooked through and the vegetables are tender.
  10. Garnish with fresh parsley before serving.

Notes

You can substitute chicken breasts for thighs, but adjust cooking time as needed to prevent drying out.

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