Onepot Lemon Herb Roasted Chicken Veggies

Q: Can I use frozen vegetables in this "22 Easy Peasy One Pot" recipe?

While fresh veggies are best for texture, you *can* use frozen in a pinch, especially if you're short on time. Add them during the last 30 minutes of cooking, as they'll cook faster than fresh vegetables. Be sure to pat them dry with paper towels before adding them to the pot to prevent a soggy result. No one likes a soggy bottom!

22 Easy Peasy One Pot Meals Lemon Herb Chicken Veggies

By Mia WestlakeSeptember 10, 2025Updated: September 9, 2025

5.00 (3 Ratings)

Table of Contents

Recipe Introduction

Quick Hook

Ever stared into your fridge wondering what to make? This 22 Easy Peasy One Pot Lemon Herb Chicken Recipe is your answer. It's bursting with fresh flavors.

Brief Overview

This One pot chicken and vegetables dish is inspired by classic rustic recipes. It is super easy, taking about 1 hour 30 minutes total, and serves 4-6 people.

Honestly, it’s perfect for a weeknight chicken dinner ideas .

Main Benefits

This plats healthy dinner is packed with protein and vitamins. Serve it any night of the week. What makes this special is how easy it is to throw together.

Get Ready for One-Pot Bliss

Cooking doesn't have to be stressful. Let me tell you a little story. Years ago, I tried a fancy Chicken Florentine .

It had a million steps. Never again! That’s why I love this simple dish.

It is basically a Dutch oven chicken and vegetables . Think of it as a shortcut to a restaurant quality meal, but without the washing up.

I promise this is the ultimate guide for busy bees wanting to enjoy an incredible Creamy Chicken Mushroom .

Why You'll Love This Easy One Pot Chicken Recipes

This roasted chicken and vegetables one pot is a lifesaver. This is what you need. This really is one of the One pot meals for busy weeknights .

The lemon and herbs create a wonderfully quick and easy chicken dinner . No more boring dinners.

Ingredients & Equipment: Your One-Pot Arsenal

Alright, let's talk shop! We're tackling this Easy Peasy One Pot Lemon Herb Roasted Chicken and Vegetables One Pot . It is all about simplicity.

You want great results without spending all night in the kitchen, right? No worries; I have you covered. Think of this as your Quick and Easy Chicken Dinner secret weapon.

I'll show you my shortcuts for Weeknight Chicken Dinner Ideas .

Main Ingredients: Quality Counts!

Okay, here’s what you need to make this Dutch Oven Chicken and Vegetables magic happen.

One whole chicken ( 3-4 lb / 1.3-1.8 kg ). Get a good one. Look for plumpness and good color, maybe even Chicken Florentine .
1 tablespoon olive oil.
1 lemon, halved, plus 1 lemon sliced.
2 cloves garlic, minced. Fresh garlic is best, honestly!
1 tablespoon dried Italian herbs. I love a mix of rosemary, thyme, and oregano.
1 teaspoon salt.
½ teaspoon black pepper.
1 lb (450g) baby potatoes. Halve or quarter them if they're big.
1 lb (450g) carrots, chopped. 1 -inch pieces are perfect.
1 onion, quartered.
1 pint (570ml) chicken broth. Low sodium is a good shout here.
Fresh parsley (optional). A bit of green never hurt anyone.

Seasoning Notes: Flavour Bombs

This is where the magic happens. The Italian herbs, lemon, and garlic create a flavour explosion! Don't skimp. You can chuck in a pinch of red pepper flakes for a spicy kick ; go wild! Lemon herb chicken recipe is delicious.

You want a Creamy Chicken Mushroom sauce? Add mushroom.

If you are missing herbs, use a poultry seasoning. It is simple, and taste great. I have done it multiple times with great success.

Equipment Needed: Keep It Simple, Stupid!

I learned this the hard way, keep it simple! Here's what you actually need:

A big oven safe pot or Dutch oven (at least 6 quarts / 5.7 liters) . Trust me, you need the space.
A meat thermometer. This is crucial! You want that chicken at 165° F ( 74° C) .

Cooking Method: One-Pot Lemon Herb Roasted Chicken

Alright, let's talk about how to nail this One-Pot Lemon Herb Roasted Chicken & Veggies ! It's seriously one of those "22 Easy Peasy One Pot Meals for Busy Weeknights" that even I can manage after a day of, you know, life.

Forget the washing up pile; we're going simple here.

Prep Steps: Getting Ready to Roast!

First, mise en place , people! Get all your ingredients prepped. Chop those veggies, mince that garlic. It's all about setting yourself up for success.

I swear, a little prep saves so much time later. For safety, just remember knife safety: Curl those fingers in and watch those digits!

step-by-step: Roasting Perfection

Okay, let's get down to business!

Pat that chicken dry. Honestly, this helps with getting crispy skin.
Rub it down with olive oil, salt, pepper, the Italian herbs , and that minced garlic. Shove those lemon halves inside the cavity.
Spread the potatoes, carrots, and onion in the bottom of your Dutch oven . A little drizzle of oil and some seasoning never hurt anyone.
Place the chicken right on top of the veggies . Nestle those lemon slices around.
Pour in the chicken broth . Not too much, just enough to keep things moist.
Cover the pot and bake at 375° F ( 190° C) for 45 minutes .
Uncover and continue roasting for another 30 minutes . You are looking for the chicken to be golden and reach an internal temperature of 165° F ( 74° C) .
Let it rest for 10 minutes before carving.

Pro Tips: Elevate Your Chicken

Want to be a roast chicken rockstar? A dry brine overnight (salting the chicken the night before) gives you seriously crispy skin.

Also, don’t overcrowd the veggies, or they'll steam instead of roast! Make sure you use that thermometer; nobody wants undercooked chicken! Honestly, Creamy Chicken Mushroom and Chicken Florentine can wait, easy one pot chicken recipes like this are about speed tonight.

This Roasted chicken and vegetables one pot recipe is perfect for a relaxed weeknight chicken dinner ideas . The bright Lemon herb chicken recipe makes it feel special without all the fuss.

If you are into Plats Healthy , you can also easily adapt the recipe. So grab your Dutch oven, and let's cook! I bet this will become your Quick and easy chicken dinner .

Recipe Notes for Your One-Pot Masterpiece

Alright, so you're ready to tackle this One-Pot Lemon Herb Roasted Chicken and Veggies . Let's chat through a few extra bits that'll make it even easier and tastier.

These are things I've picked up along the way making similar Plats Healthy and delicious. This is how we can elevate your Weeknight Chicken Dinner Ideas !

Serving Up Some Deliciousness

Think about how you want to present this bad boy. We're not aiming for Masterchef, but a little thought goes a long way.

Plating could be as simple as arranging the carved Lemon Herb Chicken Recipe artfully on a platter. Surround it with the golden Roasted Chicken and Vegetables One Pot .

Drizzle those pan juices liberally .

For sides, you could go classic with some crusty bread. Honestly, who doesn't love mopping up those savory juices? A crisp green salad with a zingy lemon vinaigrette cuts through the richness.

A light white wine like Pinot Grigio is chef's kiss .

Storing Like a Pro

Got leftovers? Lucky you! Once cool, pop everything into an airtight container. It'll keep happily in the fridge for up to 3 days.

Honestly, I reckon it tastes even better the next day!

Freezing is an option, especially for the chicken. I'd suggest separating the chicken from the veggies. That way, they don't get too soggy when you defrost.

To reheat, just warm it through in the oven or microwave until piping hot making sure the internal temperature reaches 165° F ( 74° C) .

Remixing Your Recipe

Fancy a change? This Easy One Pot Chicken Recipes is super adaptable. For a spicy kick, add a pinch of red pepper flakes to the herbs.

Mediterranean vibe? Sun-dried tomatoes, olives, and feta are your friends.

If you need it dairy-free, swap chicken broth for vegetable broth. Easy peasy. Sweet potatoes or parsnips work brilliantly instead of the baby potatoes.

I've even used a bouillon cube with water when I've been out of broth. No one even noticed! This can easily become a delicious Chicken Florentine or Creamy Chicken Mushroom if you feel so inclined!

Nutrition in a Nutshell

Okay, so this isn't health food in disguise. BUT, it's a balanced meal with protein, carbs, and plenty of veggies.

A serving is about 450 calories. It's got roughly 40g of protein, 25g of fat, and 20g of carbs. There is a lot of sodium, around 500mg, and roughly 5g of fiber.

Remember, that's just an estimate, but it gives you the general idea. This tasty dish is one of 22 Easy Peasy One Pot Meals for Busy Weeknights .

It is the perfect Quick and Easy Chicken Dinner to prepare when your short on time.

So there you have it. This Dutch Oven Chicken and Vegetables recipe is more than just a meal; it's a hug in a pot.

Don't be afraid to experiment and make it your own. Enjoy!

Frequently Asked Questions

How do I make sure my chicken isn't dry? No one wants a clucky chicken dinner that's drier than a vicar's wit!

Nobody likes a dry bird! Make sure you pat the chicken completely dry before rubbing it with oil and herbs. A dry brine can work wonders, too - salt the chicken the night before and let it sit uncovered in the fridge.

And absolutely use a meat thermometer; the chicken's internal temperature should reach 165°F (74°C) in the thickest part of the thigh.

Can I use frozen vegetables in this "22 Easy Peasy One Pot" recipe?

While fresh veggies are best for texture, you can use frozen in a pinch, especially if you're short on time. Add them during the last 30 minutes of cooking, as they'll cook faster than fresh vegetables. Be sure to pat them dry with paper towels before adding them to the pot to prevent a soggy result.

No one likes a soggy bottom!

My chicken looks golden brown, but how do I really know it's cooked through?

Looks can be deceiving! Relying solely on appearance isn't enough to ensure the chicken is cooked through, so don't just wing it! Always use a meat thermometer. Insert it into the thickest part of the thigh, avoiding the bone. The internal temperature should reach 165°F (74°C) for safe consumption.

What's the best way to store leftovers of this one-pot lemon herb chicken?

Leftovers can be stored in an airtight container in the fridge for up to 3-4 days. Reheat thoroughly in the oven or microwave until piping hot. You can also shred the chicken and use it in salads, sandwiches, or wraps for a quick and easy lunch the next day. Waste not, want not!

Can I add other vegetables to the "22 Easy Peasy One Pot" chicken and veggies?

Absolutely! Feel free to get creative and add other vegetables that you enjoy. Broccoli, Brussels sprouts, bell peppers, parsnips, or even wedges of butternut squash would all work well. Just make sure to cut them into roughly the same size pieces as the other vegetables to ensure even cooking.

Remember to adjust cooking time accordingly, too.

I'm on a low-sodium diet. How can I adapt this recipe?

Reduce the salt in the recipe or omit it entirely. Use low-sodium chicken broth or even just water. You can also boost the flavor with more herbs and lemon zest. Be mindful of your bouillon cube or stock cube contents, too. As they can be especially salty.