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Sheet Pan Lemon Herb Chicken and Vegetables

Crispy, golden-brown chicken thighs nestled among roasted potatoes, broccoli, carrots, and red onion in a sheet pan lemon herb chicken and vegetables.
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Make a flavorful, healthy weeknight dinner with minimal cleanup using this simple sheet pan recipe featuring juicy chicken thighs, bright lemon, fresh herbs, and roasted vegetables.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs
  • 1 lb small potatoes, quartered
  • 3 medium carrots, peeled and cut into 1-inch pieces
  • 1 head of broccoli, cut into florets
  • 1 red onion, cut into wedges
  • 1/4 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cloves garlic, minced
  • 1 lemon, thinly sliced for topping

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
  2. In a small bowl, whisk together the olive oil, lemon juice, oregano, thyme, rosemary, salt, pepper, and minced garlic to create the marinade.
  3. Place the chicken thighs, potatoes, carrots, and red onion onto the prepared sheet pan.
  4. Pour about two-thirds of the marinade over the chicken and vegetables, tossing everything directly on the pan until evenly coated. Spread the ingredients into a single layer.
  5. Roast for 20 minutes.
  6. Remove the pan from the oven. Add the broccoli florets to the pan and drizzle with the remaining marinade. Toss gently to coat the broccoli.
  7. Arrange the thin lemon slices over the chicken pieces.
  8. Return the sheet pan to the oven and roast for another 15 to 20 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the vegetables are tender.
  9. Serve immediately for a quick healthy oven dinner.

Notes

  • For best results and juicier meat, use chicken thighs instead of breasts for this sheet pan dinner for beginners.
  • If you prefer a Mediterranean style, add 1/2 cup of Kalamata olives during the last 10 minutes of cooking.
  • If your potatoes are very large, cut them smaller so they cook at the same rate as the carrots.

Nutrition

Find it online: https://www.purecookingjoy.com/sheet-pan-lemon-herb-chicken-and-vegetables/

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