One-Pot Lemon Herb Chicken with Roasted Vegetables

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A simple, flavorful one-pot meal featuring tender chicken thighs and a medley of seasonal vegetables, all infused with fresh herbs and lemon. This American-inspired one-pot recipe, ready in about 50 minutes, pairs chicken thighs, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 bone-in, skin-on (1.5 lbs) chicken thighs
• 2 tablespoons olive oil
• 1 large, diced onion
• 2 cloves, minced garlic
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1, zested and juiced lemon
• 2 cups (broccoli florets, bell peppers, zucchini, cut into 1-inch pieces) mixed vegetables
• 1 cup low-sodium chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Pat 4 bone-in, skin-on chicken thighs (1.5 lbs) dry with paper towels and season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
2. Step 2: Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs skin-side down and cook for 5-6 minutes until golden brown and crispy, then flip and cook for another 3 minutes.
3. Step 3: Remove the chicken from the skillet and set aside. Add 1 diced large onion and 2 minced garlic cloves to the skillet, sautéing for 2 minutes over medium heat until the onion is translucent and garlic is fragrant — do not let it brown.
4. Step 4: Stir in 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1 tablespoon lemon zest (from 1 lemon), and 2 tablespoons lemon juice, then add 2 cups mixed vegetables (broccoli florets, bell peppers, zucchini, cut into 1-inch pieces) and cook for 3 minutes until vegetables begin to soften.
5. Step 5: Pour in 1 cup low-sodium chicken broth, return the chicken thighs to the skillet skin-side up, bring to a gentle simmer, cover, and transfer to a preheated oven at 400°F (200°C). Bake for 25 minutes until chicken reaches 165°F internal temperature and vegetables are tender.
6. Step 6: Remove from oven, let rest for 5 minutes, then serve with pan juices.