Sheet Pan Lemon Herb Chicken and Roasted Vegetables
A flavorful and easy-to-make sheet pan dinner featuring tender chicken and a colorful array of roasted vegetables, all seasoned with lemon and herbs. Perfect for a weeknight meal.
Ingredients
- •1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
- •1 lb small red potatoes, quartered
- •1 lb broccoli florets
- •1 red bell pepper, cored and cut into 1-inch pieces
- •1 zucchini, cut into 1/2-inch half-moons
- •3 cloves garlic, minced
- •1/4 cup olive oil
- •2 tbsp fresh lemon juice
- •1 tbsp dried oregano
- •1 tsp dried thyme
- •1/2 tsp salt
- •1/4 tsp black pepper
- •Fresh parsley, chopped, for garnish (optional)
Dietary Info
Instructions
- 1
Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
- 2
In a large bowl, combine the olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper. Whisk to combine.
- 3
Add the chicken pieces, quartered potatoes, broccoli florets, red bell pepper, and zucchini to the bowl with the seasoning mixture. Toss well to ensure all ingredients are evenly coated.
- 4
Spread the chicken and vegetables in a single layer on the prepared sheet pan. Ensure there is some space between the pieces for even roasting.
- 5
Roast for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender and slightly caramelized. If desired, you can broil for the last 2-3 minutes for extra browning.
- 6
Remove from oven, garnish with fresh parsley if using, and serve immediately.
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