One-Pan Lemon-Garlic Chicken Thighs with Veggies
Tender chicken thighs are browned in butter, then roasted with asparagus, colorful bell peppers, and red onion in a lemon-garlic broth seasoned with Greek spices. Bright lemon and fragrant garlic balance the rich chicken, making this an easy, colorful sheet-pan dinner for a weeknight meal or casual gathering.
- Prep15 mins
- Cook40 mins
- Serves4
- DifficultyMedium
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in One-Pan Lemon-Garlic Chicken Thighs with Veggies, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 57 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 19 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityGood
- 91 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Unprocessed or minimally processed
- 1 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 39
- Heart Health
- 82
- Metabolic
- 39
- Digestive
- 25
- Inflammatory
- 58
- Performance
- 52
- General Wellness
- 1
Preheat the oven to 400 degrees F (200 degrees C) and line a sheet pan with foil or parchment paper. Pat the chicken thighs dry with paper towels, then season with salt and pepper.
- 2
Melt the butter in a large skillet over medium-high heat. When the butter is sizzling, add the chicken and cook until browned, 3 to 5 minutes per side. Place the chicken on the prepared sheet pan.
- 3
Roast the chicken in the preheated oven for 15 minutes.
- 4
Remove the skillet from the heat. Add the onion, garlic, and Greek seasoning, and stir to warm them without cooking. Stir in the asparagus and bell peppers.
- 5
Combine the chicken broth, lemon zest, and lemon juice in a small bowl. Stir the mixture into the skillet with the vegetables, then set aside off the heat.
- 6
Turn the chicken thighs over, then add only the vegetables to the sheet pan around the chicken. Ladle the pan liquid over each chicken thigh.
- 7
Return the pan to the oven and bake until the chicken is no longer pink at the center, the juices run clear, and an instant-read thermometer inserted near the center of the chicken reads 165 degrees F (74 degrees C), about 15 minutes more.
- 8
Place the chicken pieces in the center of a serving dish and surround them with the vegetables. Garnish with lemon slices and fresh parsley sprigs. Serve warm.
- 9
Combine chicken broth, lemon zest, and lemon juice in a small bowl.
- 10
Stir this mixture into the skillet with the vegetables and let it sit off the heat.
- 11
Turn the chicken thighs over, then add only the vegetables to the sheet pan around the chicken.
- 12
Ladle about 2 tablespoons of the pan liquid over each chicken thigh.
- 13
Return the pan to the oven and bake until the chicken is no longer pink in the center, the juices run clear, and an instant-read thermometer inserted near the center registers 165 degrees F (74 degrees C), about 15 minutes more.
- 14
Arrange the chicken pieces in the center of a serving dish and surround them with the vegetables.
- 15
Garnish with lemon slices and fresh parsley sprigs, and serve warm.
- Calories 489.48 kcal High 24%
- Protein 46.7 g Good Source 93%
- Carbohydrate 13.92 g 5%
- Total Fat 29.34 g High 38%
- Saturated Fat 12.95 g High 65%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 232.99 mg High 78%
- Sodium 298.64 mg Moderate 13%
- Dietary Fiber 5.12 g Moderate 18%
- Total Sugars 5.66 g --
- Added Sugars 0.0 g Low Source 0%
- Calcium 53.8 mg Low Source 4%
- Iron 4.79 mg Good Source 27%
- Potassium 419.58 mg Low Source 9%
- Vitamin A 140.91 mcg Moderate 16%
- Vitamin C 22.91 mg Good Source 25%
- Vitamin D 0.0 mcg Low Source 0%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Citrus 🍊
- Milk 🥛
- Garlic 🧄
- Onions 🧅
About This Recipe
One Pan Lemon Garlic Chicken Thighs with Veggies is made with 12 ingredients and serves 4. It takes about 55 mins and is rated medium. Key ingredients include Asparagus, Black Pepper, Boneless Chicken Thigh, and Chicken Broth. Each serving provides about 489.48 kcal, and is a good source of protein.
Recipe Questions
- What is One-Pan Lemon-Garlic Chicken Thighs with Veggies made of?
- The main ingredients are Asparagus, Black Pepper, Boneless Chicken Thigh, Chicken Broth, Fresh Parsley. The full list of 12 is above.
- How long does it take to make One-Pan Lemon-Garlic Chicken Thighs with Veggies?
- About 55 mins in total: 15 mins to prepare and 40 mins to cook.
- How many calories are in one serving?
- One serving provides about 489.48 kcal. The full nutrition breakdown is above.
- Is One-Pan Lemon-Garlic Chicken Thighs with Veggies easy to make?
- This recipe is rated medium, with 12 ingredients and 15 steps.
- Is One-Pan Lemon-Garlic Chicken Thighs with Veggies healthy?
- One-Pan Lemon-Garlic Chicken Thighs with Veggies has an easyChef Pro health score of 54/100. Per serving, it provides 489.48 calories and 46.7 g of protein, or 93% of the Daily Value. It is a good source of iron and vitamin C. Worth noting per serving: sodium at 298.64 mg (13% of the Daily Value) and saturated fat at 12.95 g (65% of the Daily Value). It contains Citrus, Milk, Garlic and Onions, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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