Chicken with Lemons, Zucchini and Carrots
Recipe Key
Chicken with Lemons, Zucchini and Carrots is a simple dish flavored with warm healing spices. The chicken, lemons and vegetables are cooked together in one sheet pan. It is a juicy dish with only a little prep and clean up. Once you pop it into the oven you can sit down and relax.
In this recipe the savory juices of the chicken coat the vegetables as it roasts for a succulent taste. Cumin and coriander provide a rich flavor and aids digestion. The lemon pieces flavor the vegetables while roasting. In the end you have a fragrant, crispy chicken with caramelized vegetables and tender lemon bits made in one sheet pan.
Why I Like This Recipe
- zesty and savory
- easy to make, only 10 minutes of prep
- everything is made in one sheet pan in the oven
- seasoned with warm healing spices
- lemony flavored vegetables
- great weeknight meal
- stores well for leftovers
Ingredients
This dish is made with 8 easy to find ingredients. Here’s everything you’ll need to make this delicious sheet pan meal:
- lemon, peeled
- zucchini
- carrots
- organic chicken thighs with skin and bones, chicken breasts can be substituted
- granulated garlic
- ground coriander
- ground cumin
- extra virgin olive oil
- Celtic sea salt and fresh ground pepper
Cumin and coriander improve digestion and help boost your body’s ability to absorb nutrients. Read more about them here.
Steps To Make Chicken with Lemons, Zucchini and Carrots
There are only a few steps to make this flavorful one pan chicken dish. Here are the basics, details are in the recipe card below.
Step 1: Start by tossing together the chicken with olive oil, half the spices, salt and pepper, in a bowl.
Step 2: Cut the carrots and place on a sheet pan. Toss with olive oil and season well with salt and pepper. Spread out evenly.
Step 3: Place the chicken onto the carrots and roast for 15 minutes.
Step 4: While the chicken is roasting cut the lemons and zucchini.
Step 5: Remove the chicken from the pan onto a plate. Add the lemons, zucchini and the remaining spices, mix to coat. Spread out evenly on the pan. Place the chicken back on top of the vegetables.
Step 6: Roast for another 15-20 minutes until the zucchini is tender and the chicken juices run clear when pierced with a knife. If the skin is not yet crispy, turn the oven to broil and broil the chicken for 1 to 2 minutes until the skin of the chicken is crispy and golden.
Frequently Asked Questions
Yes, absolutely, get bone in skin on breasts for the best flavor. They will probably take 5-10 minutes longer to cook. If the vegetables are cooked before the chicken, remove the chicken to a separate pan and cook until done.
Yes, use any vegetables you like but adjust the cooking times accordingly. Bite-sized pieces of cauliflower, broccoli, parsnips, potatoes, or Brussels sprouts would be good. Also onions or sweet peppers. I like the zucchini because it comes out nice and moist when roasted.
Serving Suggestions
This gluten-free recipe is delicious and satisfying on it’s own. You can also serve it with quinoa or rice for more carbohydrates.
A fresh crunchy side salad goes well with the tender vegetables and chicken.
If you like this recipe you may also enjoy the other delicious one pan chicken dishes:
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Chicken with Lemons, Zucchini and Carrots
A juicy sheet pan dish of chicken, vegetables and lemons flavored with warm, sweet, earthy spices that also improve digestion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2–4 servings 1x
- Category: Main Dish
- Method: Roast
- Cuisine: Paleo, Gluten Free, Dairy Free
Ingredients
- 1 1/2 pounds organic chicken thighs with skin and bones, patted dry
- 2 teaspoons granulated garlic, divided
- 1 teaspoon coriander, divided
- 2 teaspoons cumin, divided
- 1 1/2 Tablespoons extra virgin olive oil, divided
- Celtic sea salt
- fresh pepper
- 3 cups carrots cut into 1/4” thick rounds or half moons if carrots are large
- 1 Meyer lemon or regular lemon, peeled
- 4 cups zucchini sliced into 1/2” thick half moons
- chopped parsley for garnish
Instructions
- Preheat the oven to 425.
- In a large bowl, toss together the chicken with 1/2 Tablespoon of olive oil, 1 teaspoon granulated garlic, 1/2 teaspoon coriander, 1 teaspoon cumin, 1/2 teaspoon salt and fresh pepper.
- Cut the carrots and place on a sheet pan. Toss with 1 Tablespoon olive oil and season well with salt and pepper. Spread out evenly.
- Put the chicken on top of the carrots.
- Roast for 15 minutes.
- While the chicken is cooking. Peel and cut the lemon. Stand each lemon upright on a cutting board; cut peel and pith from flesh using a knife. Discard peel and pith. Cut each lemon into quarters lengthwise, remove any seeds. Then into 1/4-inch-thick slices, to get little triangles.
- Remove the chicken from the pan onto a plate.
- Add the zucchini and lemon triangles. Sprinkle the remaining spices; 1 teaspoon granulated garlic, 1 teaspoon cumin, 1/2 teaspoon coriander, salt and pepper, mix to coat. Spread out evenly on the pan. Place the chicken back on top of the vegetables.
- Roast for another 15-20 minutes until the zucchini is tender and the chicken juices run clear when pierced with a knife.
- If the skin is not yet crispy, turn the oven to broil and move the oven rack to sit right below it. Broil the chicken for 1 to 2 minutes until the skin of the chicken is crispy and golden.
- Let chicken rest 5 minutes. Serve chicken with vegetables on the side. Season with flaky salt and chopped parsley.
Equipment
Buy Now → Notes
Even if you use a Meyer lemon peel away the skin. After a few tests I find the taste better without the peel.
This sounds scrumptious — and I tried it — without the garama masala because I didn’t have any. It is wonderful — and easy to do. The cumin and the lemon, especially, gave it a wonderful flavor. I’ll do this one again!
Thanks Victoria, I’m thrilled you enjoyed the recipe. Very creative of you to leave out the garam masala since you didn’t have it. Cooking is so versatile. Happy Cooking