Get ready for a weeknight dinner hero that’s bursting with bright, savory flavors and requires minimal cleanup! Imagine tender, juicy chicken pieces and a vibrant medley of colorful vegetables, all roasted to perfection on a single sheet pan, infused with zesty lemon and aromatic herbs. What makes this Sheet Pan Lemon Herb Roasted Chicken and Veggies truly special is its incredible simplicity and the way the flavors meld together beautifully during roasting, creating a complete, satisfying meal with hardly any effort. Perfect for busy evenings when you crave something wholesome and delicious, a fantastic way to use up seasonal veggies, or when you simply want a fuss-free, flavorful dinner, this one-pan wonder is sure to become a staple in your rotation. You won’t believe how much flavor comes from such an easy preparation!
Prep Time: 20 mins
Total Time: 45-55 mins (includes roasting time)
Servings: 4
Ingredients:
For the Lemon Herb Chicken and Veggies:
▢ 1.5 lbs Boneless, Skinless Chicken Thighs
▢ 1 lb Baby Red Potatoes, quartered
▢ 1 large Red Onion, wedges
▢ 2 medium Red Bell Peppers,
▢ 1 pint Cherry Tomatoes
▢ 6 cloves Garlic, smashed
▢ 1/4 cup Olive Oil
▢ 1 large Lemon
▢ 2 tbsp Fresh Rosemary and Thyme, chopped
▢ 1 tsp Salt
▢ 1/2 tsp Black Pepper
▢ Fresh Parsley, chopped (for garnish)
Instructions:
- Preheat Oven & Prepare Pan: Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup (optional but recommended).
- Prep Vegetables: In a large bowl, combine the quartered potatoes, red onion wedges, bell pepper pieces, cherry tomatoes, and smashed garlic.
- Season Everything: Add the chicken thighs to the bowl with the vegetables. Drizzle with the olive oil. Sprinkle with the lemon zest, chopped fresh herbs, salt, and pepper. Squeeze the juice of 1/2 lemon over everything.
- Toss to Coat: Toss all the ingredients together thoroughly until the chicken and vegetables are evenly coated with the oil and seasonings. You can use your hands for this!
- Arrange on Sheet Pan: Spread the chicken and vegetable mixture in a single, even layer on the prepared baking sheet. Try not to overcrowd the pan; use two pans if necessary to ensure everything roasts properly rather than steams.
- Roast: Roast in the preheated oven for 30-40 minutes, flipping the chicken and stirring the vegetables halfway through the cooking time.
- Check for Doneness: The chicken is done when it is cooked through and the internal temperature reaches 165°F (74°C) in the thickest part. The vegetables should be tender and slightly caramelized.
- Final Touches: Remove the sheet pan from the oven. If desired, squeeze the juice from the remaining 1/2 lemon over the hot chicken and vegetables.
- Serve & Enjoy: Garnish with fresh chopped parsley, if desired. Serve your delicious Sheet Pan Lemon Herb Roasted Chicken and Veggies directly from the pan or transfer to plates. Enjoy this incredibly easy and flavorful meal!
Recipe Notes:
- Chicken Choice: Boneless, skinless chicken thighs stay juicier during roasting. If you prefer chicken breasts, cut them into uniform 1.5-inch pieces and note they may cook slightly faster.
- Vegetable Versatility: This recipe is very adaptable! Feel free to swap in other vegetables you have on hand, such as broccoli florets, cauliflower florets, zucchini, or Brussels sprouts. Adjust roasting time if needed (e.g., add asparagus in the last 10-15 minutes).
- Uniform Cuts: Try to cut your vegetables into roughly similar sizes so they cook at about the same rate.
- Don’t Overcrowd the Pan: This is key for getting that lovely roasting and slight caramelization. If the pan is too crowded, the ingredients will steam instead of roast. Use two sheet pans if needed.
- Fresh Herbs Make a Difference: While dried herbs can be used in a pinch (use about 1/3 the amount of fresh), fresh herbs truly elevate the flavor of this dish.
- Lemon Power: Both the zest and juice of the lemon add brightness. The zest provides intense lemon aroma, while the juice adds tang.
- Parchment Paper for Easy Cleanup: Lining your baking sheet with parchment paper makes cleanup a breeze – highly recommended for a true one-pan wonder experience!
- Check Chicken Temperature: Always use a meat thermometer to ensure your chicken is cooked to a safe internal temperature of 165°F (74°C).
- Storage & Reheating: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until warmed through.
There you have it – an incredibly simple, flavorful, and satisfying one-pan meal that’s perfect for any night of the week! This Sheet Pan Lemon Herb Roasted Chicken and Veggies will quickly become a favorite for its ease and delicious results. We hope you enjoy this vibrant and wholesome dish! Happy cooking!thumb_upthumb_down
