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Easy Crispy One-Pan Lemon Pepper Chicken Recipe with Vegetables

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A quick and easy one-pan meal featuring crispy lemon pepper chicken thighs roasted alongside tender vegetables, perfect for busy weeknights.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 pounds / 680 grams)
  • 1 medium zucchini, sliced into half-moons
  • 1 red bell pepper, cut into strips
  • 1 cup baby carrots, halved lengthwise
  • 1 small red onion, cut into wedges
  • 2 teaspoons lemon pepper seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika (optional)
  • Salt to taste (about 1 teaspoon)
  • Juice and zest of 1 large lemon
  • 3 tablespoons olive oil (extra virgin preferred)
  • Optional fresh parsley or thyme for garnish

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Pat the chicken thighs dry with paper towels. In a bowl, toss the chicken with 1 tablespoon olive oil, lemon pepper seasoning, garlic powder, smoked paprika, salt, and half the lemon zest. Let it sit while you prep the veggies.
  3. In a large bowl, combine zucchini, bell pepper, baby carrots, and red onion. Drizzle with the remaining 2 tablespoons olive oil and sprinkle with a pinch of salt and pepper. Toss well to coat evenly.
  4. If using a wire rack, place it inside the baking sheet. Arrange the veggies on the pan or rack in a single layer, leaving space for the chicken thighs. Place the chicken skin-side up on top or alongside the veggies.
  5. Place the pan in the oven and roast for 30–35 minutes. Halfway through, use tongs to turn the vegetables so they cook evenly. The chicken skin should be golden and crispy, and veggies tender but not mushy.
  6. Remove the pan from the oven and immediately squeeze the lemon juice over the chicken and vegetables. Sprinkle the remaining lemon zest on top.
  7. Let the chicken rest for 5 minutes before serving.

Notes

Pat chicken dry before seasoning for extra crispy skin. Use a wire rack if possible to allow air circulation. If skin isn’t crispy enough, broil for 2-3 minutes watching carefully. Avoid overcrowding the pan to prevent steaming. Leftovers can be stored refrigerated up to 3 days and reheated in oven to maintain crispiness.

Nutrition

Keywords: lemon pepper chicken, one-pan meal, crispy chicken, roasted vegetables, easy dinner, weeknight recipe, gluten-free, healthy chicken

Find it online: https://yumnode.com/easy-crispy-one-pan-lemon-pepper-chicken-recipe-with-vegetables/