Let’s be real: by 5:30 PM, the last thing any busy mom wants is a complicated recipe and a sink full of soaking pots. We need healthy family meals that practically cook themselves while we’re busy refereeing homework or finally catching a breath.
Enter the One-Pan Lemon Herb Roasted Chicken. This recipe is the ultimate “set it and forget it” oven meal, combining juicy protein, tender potatoes, and crisp greens on a single tray. It’s naturally gluten-free, packed with bright Mediterranean flavors, and—thanks to my favorite cleanup hack—requires almost zero washing up. If you’re searching for a 30-minute dinner that actually satisfies picky eaters and hungry adults alike, this is the one.
Healthy. Fast. Zero Cleanup.
The Ultimate One-Pan Lemon Herb Roasted Chicken & Veggies
Healthy. Fast. Zero Cleanup.
This recipe is designed for the 5:30 PM rush. It hits all the nutritional marks—lean protein, complex carbs, and fiber—without requiring you to stand over a stove.
Ingredients
- 1.5 lbs Chicken Thighs: Bone-in, skin-on for flavor, or boneless for faster cooking.
- 1 lb Baby Potatoes: Halved—no peeling required!.
- 1 lb Green Beans: Trimmed.
- 3 tbsp Olive Oil.
- 1 Lemon: Half juiced, half sliced into rounds.
- Seasoning Mix: 1 tbsp dried oregano 1 tsp garlic powder, salt, and cracked black pepper.
Instructions
- Preheat & Prep: Heat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or heavy-duty foil.
- The "Bag Trick": Put the potatoes and chicken in a large Ziploc bag. Pour in the olive oil, lemon juice, and all seasonings. Shake vigorously until coated.
- Arrange: Spread the chicken and potatoes onto the tray. Ensure the chicken is skin-side up. Tuck the lemon slices between the pieces.
- First Roast: Bake for 20 minutes.
- The Veggie Add: Open the oven, toss the green beans onto the tray (they only need about 10–12 minutes), and roast for the final 12–15 minutes until the chicken reaches an internal temp of 165F.
Notes
🚀 Mom-Hacks & Time-Savers
To make this even easier, use these "Busy Mom" shortcuts: The Pre-Cut Shortcut: Buy a bag of "Steam-in-Bag" baby potatoes and pre-washed/trimmed green beans. You'll save 10 minutes of chopping. The "No-Touch" Marinate: Season the chicken in the grocery store packaging or a bag the night before. When you get home from work, just dump it on the tray. Crispy Skin Hack: If the chicken isn't brown enough, turn the Broil setting on for the last 2 minutes. Stay close—it happens fast! The Foil Floor: Line your pan with two layers of foil. When dinner is over, crumpled up the foil and throw it away. Your pan stays clean.🥗 Why This is "Mom-Approved"
Kid-Friendly: Roasted potatoes are a universal win. Budget-Friendly: Chicken thighs are significantly cheaper than breasts and harder to overcook (meaning they stay juicy). Nutritious: This is a naturally gluten-free and dairy-free meal.💡 Meal Prep Tip
Making this on a Sunday? Double the recipe. The roasted chicken and potatoes hold up beautifully in airtight containers for school or work lunches the next day.
