Dump-and-Bake Lemon Herb Chicken
A quick and easy one-pan meal featuring juicy chicken thighs, zesty lemon, Italian herbs, and colorful veggies.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Scale
- 2 lbs chicken thighs
- 1 lb baby potatoes
- 2 cups green beans
- 1 lemon
- 2 tbsp olive oil
- 2 tsp Italian herbs
Instructions
- Preheat your oven to 400°F (200°C).
- Prep the chicken by patting dry and seasoning with salt and pepper.
- Chop the baby potatoes and trim the green beans.
- Create the marinade by mixing olive oil, juice of half the lemon, and Italian herbs.
- Toss the chicken in the marinade for 5 minutes.
- Spread the chicken thighs in a 9×13-inch baking dish and add the potatoes and green beans.
- Add lemon slices over the dish.
- Bake covered with foil for 30 minutes, then uncover and bake for an additional 15-20 minutes until golden.
- Let rest for a few minutes before serving.
Notes
For a spicier kick, add red pepper flakes or substitute with seasonal veggies.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken, lemon, one-pan meal, easy dinner, family-style