Print

Easy One-Pan Lemon Herb Chicken with Summer Squash

one-pan lemon herb chicken - featured image
Print Recipe

A quick, bright, and comforting one-pan dinner featuring juicy lemon herb chicken thighs roasted with tender summer squash and fresh veggies. Perfect for busy summer evenings.

Ingredients

Scale
  • 4 boneless, skinless chicken thighs (about 1.5 pounds / 680 grams)
  • 2 tablespoons extra virgin olive oil
  • 1 lemon (zest and juice)
  • 2 garlic cloves, minced
  • 1 teaspoon salt (adjust to taste)
  • ½ teaspoon black pepper
  • 1 teaspoon dried oregano or 1 tablespoon fresh oregano leaves, chopped
  • 1 teaspoon dried thyme or fresh thyme sprigs
  • ½ teaspoon rosemary, finely chopped
  • 2 medium summer squash (zucchini and yellow squash), sliced into half-moons
  • 1 small red onion, thinly sliced
  • 1 red bell pepper, cut into strips
  • Salt and pepper to taste
  • 1 tablespoon olive oil (to coat the veggies)
  • Optional garnish: fresh parsley, chopped
  • Optional garnish: extra lemon wedges for serving

Instructions

  1. Preheat oven to 425°F (220°C). Rinse and dry chicken thighs with paper towels. Zest the lemon, then juice it. Slice summer squash, red onion, and bell pepper into even pieces.
  2. In a bowl, combine olive oil, lemon zest, lemon juice, minced garlic, oregano, thyme, rosemary, salt, and pepper. Toss chicken thighs in this mixture to coat well. Let sit for about 5 minutes.
  3. In a separate bowl, toss sliced squash, onion, and bell pepper with olive oil, salt, and pepper until evenly coated.
  4. Heat skillet over medium-high heat. Add a splash of olive oil if needed. Place chicken thighs skin-side down and sear for about 4 minutes until golden brown. Flip and sear the other side for 3-4 minutes.
  5. Arrange veggies around the chicken in the pan. Transfer skillet to preheated oven. Roast for 20-25 minutes until chicken reaches internal temperature of 165°F (74°C) and veggies are tender and caramelized.
  6. Remove pan from oven. Let chicken rest for 5 minutes before serving. Sprinkle fresh parsley over the top and serve with lemon wedges.

Notes

Pat chicken dry before searing to ensure browning. Do not overcrowd the pan to avoid steaming. Use fresh herbs if possible for best flavor. Flip chicken only once during searing. If veggies brown too fast, loosely cover pan with foil halfway through roasting. If no ovenproof skillet, transfer to baking dish after searing. Leftovers keep well refrigerated for up to 3 days; reheat gently in skillet to maintain texture.

Nutrition

Keywords: one-pan, lemon herb chicken, summer squash, easy dinner, quick recipe, healthy, gluten-free, low-carb

Find it online: https://emmastirs.com/easy-one-pan-lemon-herb-chicken-with-summer-squash-recipe-for-perfect-summer-dinner/