Description
This Sheet Pan Lemon Herb Chicken with Roasted Vegetables is a simple, flavorful one-pan meal perfect for busy weeknights. Tender bone-in, skin-on chicken thighs are marinated in a zesty lemon herb sauce, then roasted alongside baby red potatoes, carrots, bell peppers, and onions until caramelized and juicy. The result is a delicious, healthy dish with minimal cleanup.
Ingredients
Scale
Chicken and Marinade
- 4 bone-in, skin-on chicken thighs
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- 1 1⁄2 teaspoon garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Salt and pepper to taste
Vegetables
- 1 cup baby red potatoes, halved
- 1 cup carrots, peeled and cut into slices
- 1 red bell pepper, sliced
- 1 small yellow onion, thinly sliced
Garnish
- Fresh parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
- Make Marinade: In a small bowl, whisk together olive oil, fresh lemon juice, lemon zest, minced garlic, dried rosemary, dried thyme, and pepper until combined.
- Marinate Chicken: Place the chicken thighs on the prepared baking sheet. Pour about 2 tablespoons of the marinade over the chicken, rubbing it thoroughly into the skin to coat well. Allow the chicken to marinate for about 10 minutes while preparing the vegetables.
- Toss Vegetables: In a large bowl, toss the halved baby potatoes, sliced carrots, red bell pepper, and sliced onion with the remaining 1 tablespoon of marinade, ensuring even coating.
- Arrange on Sheet: Scatter the marinated vegetables evenly around the chicken thighs on the baking sheet, making sure the chicken is nestled in the center for even cooking.
- Roast: Place the baking sheet in the preheated oven. Roast for 35-45 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and caramelized. Note: If using chicken breasts instead, reduce cooking time to approximately 30 minutes depending on thickness.
- Garnish: Remove the sheet pan from the oven and sprinkle freshly chopped parsley over the chicken and vegetables to add a fresh burst of color and flavor.
- Serve: Serve the juicy lemon herb chicken thighs alongside the roasted vegetables immediately, and enjoy this wholesome, flavorful meal.
Notes
- This recipe uses bone-in, skin-on chicken thighs for maximum juiciness and flavor.
- The lemon herb marinade adds brightness and depth to both chicken and vegetables.
- You can substitute chicken breasts but monitor cooking time and temperature carefully to avoid drying out the meat.
- Using a sheet pan makes for easy cleanup and an effortless weeknight dinner.
- Feel free to swap or add other hearty vegetables such as Brussels sprouts or parsnips based on season and preference.
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 430 kcal
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 95 mg
