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Sheet Pan Lemon Herb Chicken and Veggies

This one-pan dish features juicy chicken thighs and colorful seasonal vegetables, all roasted to perfection in a zesty lemon and herb marinade, making it easy and satisfying for any family meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Chicken and Marinade
  • 4 pieces chicken thighs (bone-in, skin-on recommended) For flavor and moisture.
  • 2 tablespoons olive oil (extra virgin) Best flavor.
  • 1 tablespoon fresh rosemary, minced Fresh herbs elevate the dish.
  • 1 tablespoon fresh thyme leaves Substitute with dry if needed.
  • 4 cloves garlic, minced Use a garlic press for ease.
  • 1 teaspoon salt Adjust to taste.
  • 1/2 teaspoon black pepper Freshly cracked works best.
  • 1 lemon juiced Fresh is non-negotiable for best flavor.
Vegetables
  • 1 pound baby potatoes, halved Fingerlings for an elegant touch.
  • 1 cup carrots, sliced Rainbow baby carrots for color.
  • 1 cup zucchini, sliced Yellow squash as a substitute.
  • 1 piece red bell pepper, chopped Adds sweetness and color.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
  2. In a large bowl, whisk together the olive oil, minced rosemary, thyme, garlic, lemon juice, salt, and pepper.
  3. Add chicken thighs to the bowl and toss until they’re well coated in the marinade. Let it marinate for 10-15 minutes.
  4. Add the baby potatoes, sliced carrots, zucchini, and bell pepper to the bowl, mixing them with any remaining marinade.
  5. Spread the chicken and veggies evenly across the prepared sheet pan in a single layer.
Cooking
  1. Roast in the oven for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
  2. Remove the sheet pan from the oven and let it rest for about 5 minutes before serving.

Notes

For crispy chicken skin, broil for the last 2-3 minutes of cooking. Store leftovers in an airtight container for up to 3 days.