One Pan Lemon Herb Chicken
Crispy-edged chicken thighs, sweet peppers and a bright lemon, garlic and herb pan sauce, all from a single skillet. It looks impressive, and the clean-up takes five minutes.
Updated
- Prep Time
- 10 mins
- Cook Time
- 25 mins
- Total Time
- 35 mins
- Servings
- 4 servings
One Pan Lemon Herb Chicken at a glance
To make one pan lemon herb chicken, sear seasoned chicken thighs in an oven-safe skillet for 4-5 minutes per side, add sliced peppers, garlic, lemon slices and stock, then roast at 200°C (400°F) for 15-18 minutes until the chicken reaches 74°C (165°F). Finish with fresh herbs and lemon juice.
- Total time
- 35 mins
- Calories
- 310 per serving
- Protein
- 35 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Pan searing and roasting
Ingredients
Equipment
30 cm (12 inch) oven-safe skillet · Instant-read thermometer
Quick Directions
- 1
Season the chicken
Heat the oven to 200°C (400°F).
- 2
Sear
Heat the olive oil in a large oven-safe skillet over medium-high heat.
- 3
Add the vegetables
Add the peppers, onion and garlic to the skillet and cook for 3 minutes, scraping up the browned bits.
- 4
Roast
Roast for 15-18 minutes, until the peppers are tender and the chicken reaches 74°C (165°F) in the thickest piece.
- 5
Finish with herbs
Scatter the parsley and thyme over the top, spoon the pan juices over the chicken and serve straight from the skillet.
Step-by-Step Instructions
Follow these detailed steps to make the perfect one pan lemon herb chicken.
- 1
Season the chicken
Heat the oven to 200°C (400°F). Pat the chicken dry and season both sides with salt, pepper, oregano and smoked paprika.
- 2
Sear
Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 4-5 minutes per side until deeply golden. Move it to a plate; it will finish cooking in the oven.
- 3
Add the vegetables
Add the peppers, onion and garlic to the skillet and cook for 3 minutes, scraping up the browned bits. Pour in the stock and lemon juice, then nestle the chicken back on top with the lemon slices.
- 4
Roast
Roast for 15-18 minutes, until the peppers are tender and the chicken reaches 74°C (165°F) in the thickest piece.
- 5
Finish with herbs
Scatter the parsley and thyme over the top, spoon the pan juices over the chicken and serve straight from the skillet.
Recipe Tips
- Pat the chicken completely dry before seasoning for the best sear.
- Do not move the chicken while it sears; it will release from the pan once it is golden.
- Serve with crusty bread or rice to soak up the lemony pan juices.
Variations
- Add 1 cup halved cherry tomatoes and a handful of olives with the peppers.
- Use bone-in, skin-on thighs and roast for 25-30 minutes.
- Swap the thyme for rosemary or fresh dill.
Nutrition (per serving)
| Calories | 310 |
|---|---|
| Protein | 35 g |
| Carbs | 9 g |
| Fat | 15 g |
| Saturated fat | 3.5 g |
| Fibre | 2 g |
| Sugar | 4 g |
| Sodium | 720 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Store in an airtight container for up to 4 days.
- Freezer
- Freeze for up to 3 months; the peppers will soften after thawing.
- Reheat
- Reheat covered at 180°C (350°F) for 10-12 minutes, or in the microwave until steaming hot.
One Pan Lemon Herb Chicken FAQs
Can I use chicken breasts instead of thighs?
Yes. Sear the breasts for 3-4 minutes per side and roast for 12-15 minutes, checking early. Breasts are leaner, so pull them as soon as they reach 74°C (165°F).
What if my skillet is not oven-safe?
Sear the chicken and vegetables in your skillet, then transfer everything to a baking dish and roast as written.
What should I serve with lemon herb chicken?
Rice, couscous, roasted potatoes or a green salad all work well. Crusty bread is great for the pan juices.
Is this recipe gluten-free?
Yes, as written. Check that your chicken stock is labelled gluten-free if you need to avoid gluten strictly.
