Description
Sheet Pan Lemon Herb Chicken and Vegetables is a fresh, easy dinner made with juicy chicken thighs, roasted vegetables, garlic, and bright lemon flavor. This one pan lemon chicken dinner is perfect for busy weeknights, meal prep, or a healthy family meal with minimal cleanup.
Ingredients
2 pounds chicken thighs skinless
2 cups broccoli florets
2 carrots sliced thin
1 red bell pepper sliced
1 zucchini sliced into rounds
3 tablespoons olive oil
4 cloves garlic minced
1 large lemon sliced plus 2 tablespoons lemon juice
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley chopped
Instructions
1. Preheat oven to 400°F and slice all vegetables evenly. Place vegetables and chicken thighs in a large bowl.
2. Drizzle olive oil over the chicken and vegetables. Add garlic, lemon juice, oregano, thyme, paprika, salt, and pepper. Toss until everything is evenly coated.
3. Spread the mixture onto a large sheet pan in a single layer. Place lemon slices over the chicken.
4. Bake for 30 to 35 minutes until chicken is fully cooked and vegetables are tender with golden edges.
5. Remove from oven and sprinkle fresh parsley on top before serving.
Notes
Use a large sheet pan to avoid overcrowding and get better roasting.
Fresh lemon juice gives brighter flavor than bottled.
Cut vegetables evenly so they cook at the same rate.
Store leftovers in the fridge for up to 4 days and reheat gently.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 5g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 140mg
Keywords: sheet pan lemon herb chicken, lemon chicken and vegetables bake, easy lemon chicken sheet pan dinner, one pan lemon chicken dinner