This recipe relies on simple, fresh ingredients that come together to create a symphony of flavors. Here’s what you’ll need to gather to make your own delicious One-Pan Lemon Herb Chicken:

• Chicken Thighs (Bone-in, Skin-on): Approximately 2.5 – 3 lbs. Bone-in, skin-on thighs are recommended for their juiciness and flavor, as they don’t dry out as easily as chicken breasts during roasting. The skin also crisps up beautifully in the oven, adding a wonderful textural contrast. You can also use drumsticks or a combination of thighs and drumsticks.
• Potatoes (Baby Potatoes or Yukon Gold): 1.5 lbs. Baby potatoes are ideal because they cook quickly and evenly, and their thin skins don’t need peeling. Yukon Gold potatoes are another excellent choice, offering a creamy texture and buttery flavor. Cut larger potatoes into 1-2 inch pieces for even cooking.
• Onion (Yellow or Red): 1 large. Onions add a savory base flavor to the dish. Yellow onions are a classic choice for roasting, becoming sweet and tender as they cook. Red onions offer a slightly sharper flavor and beautiful color. Cut the onion into wedges or thick slices.
• Lemon (Fresh): 2 large. Lemon is the star of this dish, providing brightness and acidity that cuts through the richness of the chicken and vegetables. You’ll need both the zest and the juice of the lemon. One lemon will be sliced and roasted with the chicken, while the other will be used for zest and juice in the marinade.
• Garlic (Fresh): 6-8 cloves. Garlic adds a pungent, aromatic depth of flavor. Use fresh garlic cloves for the best flavor, and mince or roughly chop them.
• Fresh Herbs (Rosemary, Thyme, Oregano): 2 tablespoons each, chopped. Fresh herbs are crucial for the vibrant flavor profile of this recipe. Rosemary, thyme, and oregano are a classic Mediterranean combination that pairs perfectly with lemon and chicken. You can also use other herbs like parsley, sage, or marjoram, or adjust the ratios to your preference.
• Olive Oil (Extra Virgin): ¼ cup. Olive oil is essential for both flavor and cooking. It helps to crisp the chicken skin and vegetables, and also carries the flavors of the herbs and lemon. Extra virgin olive oil is recommended for its superior flavor and health benefits.
• Salt (Kosher or Sea Salt): To taste. Salt enhances all the flavors in the dish. Kosher salt or sea salt are preferred for their clean taste.
• Black Pepper (Freshly Ground): To taste. Freshly ground black pepper adds a pungent spice and depth of flavor.
• Optional Vegetables (Carrots, Broccoli, Asparagus, Bell Peppers): 1-2 cups, chopped. Feel free to add other vegetables to your one-pan meal. Carrots, broccoli florets, asparagus spears, and bell peppers roast beautifully alongside the chicken and potatoes. Choose vegetables that cook in a similar time frame to the potatoes and chicken.