Sheet-Pan Lemon-Herb Chicken & Veggies

If you’re searching for a meal that’s bursting with flavor, simple to prepare, and perfect for busy weeknights, this Sheet-Pan Lemon-Herb Chicken & Veggies is exactly what you need. Juicy bone-in, skin-on chicken thighs are marinated in a bright lemon and herb mixture, then roasted alongside vibrant vegetables until everything is tender and caramelized. This one-pan wonder not only saves on cleanup but also packs a nutritious punch with fresh ingredients and a zesty, savory profile. Plus, it’s a balanced dish that will satisfy your taste buds and keep you feeling great.

Why This Recipe Is a Must-Try

This Sheet-Pan Lemon-Herb Chicken & Veggies recipe shines because it combines convenience with incredible flavor. The lemon juice and zest add a fresh, tangy brightness that complements the earthy herbs and roasted vegetables beautifully. Using bone-in, skin-on chicken thighs keeps the meat tender and juicy while the skin crisps up perfectly in the oven. The bell pepper, zucchini, and cherry tomatoes roast to sweet, tender perfection, soaking up the lemony herb juices.

What’s more, this recipe requires just one baking sheet, making cleanup a breeze—ideal for anyone juggling a busy schedule. If you enjoy wholesome, vibrant meals that come together quickly, this dish will become a staple in your kitchen. And if you love recipes with lemon and chicken, you might also enjoy trying a Greek Lemon Chicken Soup for a comforting twist on those flavors.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 2 lemons (juiced and zested)
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 4 cloves garlic (minced)
• Salt and pepper to taste
• 1 red bell pepper (chopped)
• 1 zucchini (sliced)
• 1 cup cherry tomatoes
• Fresh parsley (for garnish)

How To Make Sheet-Pan Lemon-Herb Chicken & Veggies

Step 1: Prepare the Marinade

In a large mixing bowl, combine the olive oil, juice and zest of two lemons, dried oregano, dried thyme, minced garlic, salt, and pepper. Whisk everything together until well blended and aromatic.

Step 2: Marinate the Chicken

Add the bone-in, skin-on chicken thighs to the bowl and toss them in the marinade until each piece is thoroughly coated. Allow the chicken to rest for at least 15 minutes to absorb the bright flavors. If you have extra time, marinate for up to 2 hours in the refrigerator for even deeper flavor.

Step 3: Prepare the Vegetables

While the chicken marinates, chop the red bell pepper into bite-sized pieces, slice the zucchini into rounds, and halve the cherry tomatoes. Place all the veggies in a separate bowl and drizzle with a little olive oil, salt, and pepper. Toss gently to coat.

Step 4: Arrange on the Sheet Pan

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it. Arrange the marinated chicken thighs skin-side up on the sheet, spacing them evenly. Surround the chicken with the prepared vegetables, spreading everything out to ensure even roasting.

Step 5: Roast to Perfection

Place the sheet pan in the oven and roast for about 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy. The vegetables should be tender and slightly caramelized around the edges.

Step 6: Garnish and Serve

Once cooked, remove the sheet pan from the oven. Sprinkle freshly chopped parsley over the chicken and veggies for a fresh, vibrant finish. Serve hot and enjoy a burst of lemony, herby goodness in every bite.

Expert Tips

• Use bone-in, skin-on chicken thighs: They stay juicy and flavorful, plus the skin crisps up beautifully in the oven.
• Don’t skip the lemon zest: It adds a bright, intense lemon flavor that juice alone can’t provide.
• Let the chicken marinate: Even a short 15-minute marinate enhances the depth of flavor significantly.
• Spread ingredients evenly: Give enough space between the chicken and veggies on the sheet pan to allow air circulation and proper roasting.
• Check internal temperature: Use a meat thermometer to ensure the chicken is cooked safely while keeping it juicy.
• Try adding other vegetables: Feel free to toss in carrots, asparagus, or baby potatoes for variety.
• For even easier cleanup: Line your baking sheet with foil or parchment paper.

Variations and Customizations

• Add heat: Sprinkle crushed red pepper flakes or a dash of cayenne for a spicy kick.
• Swap herbs: Fresh rosemary or basil can be swapped in for oregano and thyme for a different herb profile.
• Include potatoes: Small baby potatoes or diced sweet potatoes add a hearty element to the sheet pan.
• Use boneless chicken thighs: If you prefer quicker cooking, boneless thighs work well but keep an eye on cooking time.
• Make it saucier: Drizzle a simple garlic lemon butter sauce over the chicken after roasting for extra richness.

How to Store Leftovers

To store leftovers, allow the chicken and vegetables to cool completely. Transfer them to an airtight container and refrigerate for up to 3-4 days. When reheating, use a microwave or oven to warm gently, ensuring the chicken stays moist. For the oven, cover loosely with foil and bake at 350°F (175°C) until heated through. Leftover chicken and roasted veggies also make excellent additions to salads, wraps, or grain bowls for quick lunches.

FAQ

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but keep in mind they cook faster and may dry out if overcooked. Reduce roasting time accordingly and consider marinating longer to keep them juicy.

Is it necessary to use bone-in, skin-on chicken?

While bone-in, skin-on chicken provides the best flavor and texture, boneless, skinless chicken thighs or breasts can be used if preferred. Just watch the cooking time to avoid drying out the meat.

Can I prepare this recipe ahead of time?

Definitely! Marinate the chicken and prep the vegetables a few hours or even the day before. Store them separately in the refrigerator and assemble on the sheet pan right before baking.

What side dishes go well with this recipe?

This recipe pairs wonderfully with simple sides like a fresh green salad, quinoa, or even a comforting Oven Baked Chicken And Rice for a more filling meal.

Conclusion

This Sheet-Pan Lemon-Herb Chicken & Veggies recipe is a shining example of how easy it can be to enjoy a delicious, well-balanced meal with minimal fuss. The combination of zesty lemon, fragrant herbs, and roasted vegetables alongside tender, crispy chicken makes for a satisfying dinner that the whole family will love. Whether you’re cooking for one or feeding a crowd, this one-pan dish delivers big on flavor and convenience. Give it a try—and watch it become a permanent favorite in your recipe rotation!

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