# One Pan Lemon Herb Chicken

> 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.

Source: https://www.savourrecipes.com/recipe/one-pan-lemon-herb-chicken
Author: Cookwithmrdots | Published: Oct 20, 2026 | Updated: Oct 20, 2026
Categories: Chicken Recipes, Easy Dinner Recipes, Healthy Recipes
Collections: Spring Recipes
Tags: One Pan, High Protein, Gluten Free, Low Calorie

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.

## Key facts

- Prep time: 10 mins
- Cook time: 25 mins
- Total time: 35 mins
- Yield: 4 servings
- Difficulty: Easy
- Cuisine: Mediterranean
- Method: Pan searing and roasting
- Calories: 310 per serving

## Ingredients

- 700 g boneless, skinless chicken thighs, about 6 to 8
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 tbsp olive oil
- 2 bell peppers, red and yellow, sliced
- 1 small red onion, cut into wedges
- 4 cloves garlic, smashed
- 1 lemon, half sliced, half juiced
- 1/2 cup low-sodium chicken stock
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh thyme leaves

## Equipment

- 30 cm (12 inch) oven-safe skillet
- Instant-read thermometer

## Instructions

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.

## 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.

## Storage

- 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.

## Nutrition per serving (estimate)

| Calories | Protein | Carbohydrates | Fat |
|---|---|---|---|
| 310 | 35 g | 9 g | 15 g |

## Frequently asked questions

### 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.