Description
This Sheet Pan Lemon Herb Chicken & Veggies recipe is a simple, flavorful, and healthy one-pan meal. It’s perfect for busy weeknights, requiring minimal cleanup and maximum taste. Tender chicken and vibrant vegetables are roasted to perfection with a zesty lemon-herb marinade.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1 large red onion, cut into wedges
- 1 lb baby potatoes, halved
- 1 lb carrots, peeled and chopped
- 2 tbsp olive oil
- 1 lemon, zested and juiced
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tsp dried oregano
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, rosemary, thyme, oregano, salt, and pepper.
- Add the chicken thighs to the bowl and toss to coat. Marinate for at least 15 minutes.
- In a separate bowl, toss the red onion, baby potatoes, and carrots with a drizzle of olive oil, salt, and pepper.
- Spread the vegetables in a single layer on a large sheet pan.
- Arrange the marinated chicken thighs on the sheet pan with the vegetables.
- Roast in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender.
- Let rest for a few minutes before serving. Garnish with fresh herbs if desired.
Notes
- For extra flavor, you can add other vegetables like bell peppers or zucchini.
- Adjust the cooking time depending on the size of your chicken and vegetables. Chicken should reach an internal temperature of 165°F (74°C).
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Protein: 35g
