Sheet-Pan Lemon-Herb Chicken & Veggies
This Sheet-Pan Lemon-Herb Chicken & Veggies is bursting with fresh flavors and perfect for busy weeknights—juicy chicken and vibrant roasted vegetables all in one pan!
Servings: 4 servings
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
Instructions
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.
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. For deeper flavor, marinate up to 2 hours in the refrigerator.
Prepare the Vegetables
- 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.
Arrange on the Sheet Pan
- Preheat 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 evenly. Surround with the prepared vegetables, spreading out for even roasting.
Roast to Perfection
- Roast in the oven for about 35-40 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy. Vegetables should be tender and slightly caramelized.
Garnish and Serve
- Remove from oven and sprinkle freshly chopped parsley over chicken and veggies. Serve hot and enjoy the lemony, herby flavors.
Equipment
- Large Mixing Bowl
- Large Baking Sheet
- Parchment Paper
- Meat Thermometer
Notes
- Use bone-in, skin-on chicken thighs for juicier meat and crispier skin.
- Don’t skip the lemon zest for an intense lemon flavor beyond just juice.
- Marinate the chicken for at least 15 minutes; longer marinating up to 2 hours enhances flavor.
- Space ingredients evenly on the sheet pan to ensure proper roasting and caramelization.
- Use a meat thermometer to check for safe internal temperature and optimal juiciness.