Sheet Pan Lemon Herb Roasted Chicken and Vegetables
A simple yet flavorful sheet pan dinner featuring tender chicken pieces and an assortment of colorful vegetables, all roasted together with fresh lemon and aromatic herbs for an easy and complete meal.
Ingredients
- •1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
- •1 lb small red potatoes, quartered
- •1 head broccoli, cut into florets
- •2 carrots, peeled and sliced into 1/2-inch rounds
- •1 red onion, cut into 1-inch wedges
- •3 cloves garlic, minced
- •1/4 cup olive oil
- •2 tbsp fresh lemon juice
- •1 tbsp dried oregano
- •1 tbsp dried thyme
- •1 tsp paprika
- •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 baking sheet with parchment paper for easier cleanup.
- 2
In a large bowl, combine the quartered potatoes, broccoli florets, sliced carrots, and red onion wedges.
- 3
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, paprika, salt, and black pepper.
- 4
Add the chicken pieces to the bowl with the vegetables. Pour the olive oil and herb mixture over the chicken and vegetables. Toss everything together until well coated.
- 5
Spread the chicken and vegetables in a single layer on the prepared baking sheet. Ensure there is some space between the pieces for even roasting.
- 6
Roast for 20 minutes. Remove the baking sheet from the oven, flip the chicken and vegetables, and return to the oven for another 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender and slightly caramelized.
- 7
Remove from oven. Garnish with fresh chopped parsley, if desired, and serve immediately.
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