There’s something truly magical about a dish that fills your home with irresistible aromas while it cooks. Whether it's the warm spices, savory herbs, or the sweet scent of caramelizing onions and garlic, these scents can transform any kitchen into an inviting haven. Below is a versatile recipe for Spiced Lemon-Herb Chicken with Garlic Potatoes and Roasted Vegetables , a dish guaranteed to make your house smell divine and leave everyone craving seconds.
Spiced Lemon-Herb Chicken with Garlic Potatoes and Roasted Vegetables
A Fragrant, Flavorful One-Pan Meal That’s Simple Yet Spectacular!
This dish combines tender chicken marinated in zesty lemon and fresh herbs, crispy garlic-infused potatoes, and perfectly roasted vegetables—all cooked together on one pan for minimal cleanup and maximum flavor.
Ingredients
For the Chicken Marinade
- 4 boneless, skinless chicken breasts (or thighs for more flavor)
- Juice of 2 lemons (about ¼ cup)
- Zest of 1 lemon
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon dried oregano (or 2 tablespoons fresh)
- 1 teaspoon paprika (smoked or regular)
- Salt and freshly ground black pepper, to taste
For the Garlic Potatoes
- 1 pound baby potatoes, halved (or quartered if large)
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme (or 2 teaspoons fresh)
- Salt and pepper, to taste
For the Roasted Vegetables
- 2 cups chopped mixed vegetables (such as bell peppers, zucchini, carrots, or broccoli)
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary (or 2 teaspoons fresh)
- Salt and pepper, to taste
Instructions
Step 1: Marinate the Chicken
- In a bowl, whisk together lemon juice, lemon zest, olive oil, minced garlic, oregano, paprika, salt, and pepper.
- Add the chicken pieces to the marinade, turning to coat evenly. Cover and refrigerate for at least 30 minutes (or up to 2 hours for deeper flavor).
Step 2: Prepare the Potatoes
- Toss the halved potatoes with minced garlic, olive oil, thyme, salt, and pepper in a separate bowl until well coated.
Step 3: Prep the Vegetables
- In another bowl, toss the chopped vegetables with olive oil, rosemary, salt, and pepper until evenly coated.
Step 4: Assemble and Roast
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
- Arrange the potatoes in a single layer on one side of the baking sheet. Place the marinated chicken pieces in the center, reserving the remaining marinade.
- Spread the vegetables around the chicken and potatoes, leaving space between items for even roasting.
- Drizzle the reserved marinade over the chicken and brush any extra onto the potatoes and vegetables.
