Description
A simple and flavorful recipe forSheet Pan Lemon Herb Chicken and Vegetables that is perfect for busy weeknights, featuring zesty lemon, garlic, and fresh herbs.
Ingredients
Scale
- 4 chicken thighs, bone-in, skin-on
- 2 tablespoons olive oil
- 1 lemon, juiced and zested
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 pound baby potatoes, halved
- 2 carrots, peeled and chopped
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare a sheet pan by lining it with parchment paper or spraying it with cooking spray.
- Mix together olive oil, lemon juice, lemon zest, minced garlic, dried thyme, dried rosemary, salt, and black pepper in a medium bowl for the marinade.
- Place the chicken thighs on the prepared sheet pan, skin-side up, surrounded by the halved baby potatoes, chopped carrots, sliced zucchini, and red bell pepper.
- Pour the prepared marinade over the chicken and vegetables, ensuring everything is well-coated.
- Roast in the oven for 35-40 minutes, until the chicken reaches an internal temperature of 165°F.
- Remove from the oven and let it rest for about 5 minutes before serving.
- Serve alongside the roasted vegetables, optionally garnished with fresh lemon wedges and herbs.
Notes
For the best flavor, use fresh herbs if possible and customize vegetables based on availability.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 130mg
Keywords: chicken, sheet pan, lemon, herbs, easy dinner