Sheet Pan Lemon Herb Chicken and Veggies
Sheet Pan Lemon Herb Chicken and Veggies
Ingredients
For the Lemon Herb Marinade
- 1/4 cup olive oil
- 1/4 cup lemon juice, freshly squeezed
- 4 garlic, cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1 1/2 pounds baby red potatoes, quartered
- 4 cups broccoli florets, from 1 large head
- 1 red bell pepper, sliced into 1-inch strips
- 1 red onion, cut into 1-inch wedges
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a large sheet pan with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400
- 2
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, crushed dried rosemary, salt, and black pepper to create the lemon herb marinade.
⏱️ 3 min
- 3
In a large bowl, combine the cut chicken thighs, quartered baby red potatoes, broccoli florets, sliced red bell pepper, and red onion wedges. Pour the prepared lemon herb marinade over the chicken and vegetables. Toss everything together until thoroughly coated.
⏱️ 7 min
- 4
Spread the marinated chicken and vegetables in a single layer on the prepared sheet pan, ensuring not to overcrowd the pan. If necessary, use two sheet pans to allow for even cooking and browning.
⏱️ 2 min
- 5
Bake for 25 to 30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized. Halfway through cooking (around 15 minutes), carefully flip the chicken and vegetables to ensure even cooking.
⏱️ 30 min•🌡️ 400
- 6
Remove the sheet pan from the oven. Garnish with fresh chopped parsley before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sheet Pan Lemon Herb Chicken and Veggies
Ingredients
For the Lemon Herb Marinade
- 1/4 cup olive oil
- 1/4 cup lemon juice, freshly squeezed
- 4 garlic, cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1 1/2 pounds baby red potatoes, quartered
- 4 cups broccoli florets, from 1 large head
- 1 red bell pepper, sliced into 1-inch strips
- 1 red onion, cut into 1-inch wedges
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a large sheet pan with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400 - 2
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, crushed dried rosemary, salt, and black pepper to create the lemon herb marinade.
⏱️ 3 min - 3
In a large bowl, combine the cut chicken thighs, quartered baby red potatoes, broccoli florets, sliced red bell pepper, and red onion wedges. Pour the prepared lemon herb marinade over the chicken and vegetables. Toss everything together until thoroughly coated.
⏱️ 7 min - 4
Spread the marinated chicken and vegetables in a single layer on the prepared sheet pan, ensuring not to overcrowd the pan. If necessary, use two sheet pans to allow for even cooking and browning.
⏱️ 2 min - 5
Bake for 25 to 30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized. Halfway through cooking (around 15 minutes), carefully flip the chicken and vegetables to ensure even cooking.
⏱️ 30 min•🌡️ 400 - 6
Remove the sheet pan from the oven. Garnish with fresh chopped parsley before serving immediately.
⏱️ 1 min