Description
A quick and healthy lemon herb chicken sheet pan dinner perfect for beginners. It’s easy to prepare, packed with flavor, and ideal for busy weeknights.
Ingredients
Scale
- 6 chicken thighs (bone-in or boneless)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 lemon (zest and juice)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley
- Salt and black pepper to taste
- 1 tablespoon honey or maple syrup (optional)
- 2 cups mixed vegetables (carrots, bell peppers, broccoli, red onion)
Instructions
- Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it.
- Pat the chicken thighs dry and place them on one side of the sheet pan.
- In a small bowl, mix olive oil, lemon zest, lemon juice, garlic, salt, pepper, and herbs. Brush or spoon the mixture over the chicken.
- Add the chopped vegetables to the other side of the pan. Drizzle with a little olive oil and season with salt and pepper. Toss to coat.
- Roast for 30–35 minutes, flipping vegetables halfway through. Check chicken for doneness—it should reach 165°F (74°C) internally.
- Optional: Broil for 2–3 minutes at the end for extra crispiness. Serve hot, garnished with additional herbs or a drizzle of honey.
Notes
- Use a meat thermometer to ensure chicken is fully cooked.
- Swap in any vegetables you have on hand like zucchini or sweet potatoes.
- Boneless chicken cooks faster—check around the 25-minute mark.
- Prep ahead by marinating chicken and chopping vegetables up to a day in advance.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 320
- Sugar: 5g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg