Sheet Pan Lemon Herb Chicken and Veggies
Sheet Pan Lemon Herb Chicken and Veggies
Ingredients
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 4 cups broccoli florets
- 1 red bell pepper, seeded and cut into 1-inch pieces
- 1/2 red onion, cut into 1/2-inch wedges
- 3 tablespoons olive oil
- 1 lemon, juiced and zested
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 10 min•🌡️ 400
- 2
In a large bowl, combine the cut chicken thighs, broccoli florets, red bell pepper pieces, and red onion wedges.
⏱️ 5 min
- 3
Add the olive oil, lemon juice, lemon zest, dried oregano, dried thyme, garlic powder, salt, and black pepper to the bowl. Toss everything together until the chicken and vegetables are evenly coated with the seasoning.
⏱️ 5 min
- 4
Spread the seasoned chicken and vegetables in a single layer on the prepared baking sheet, ensuring not to overcrowd the pan. If necessary, use two baking sheets to avoid steaming the vegetables.
⏱️ 2 min
- 5
Bake for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender-crisp and slightly caramelized. You may stir halfway through cooking for more even browning.
⏱️ 30 min•🌡️ 400
- 6
Remove from the oven. Garnish with fresh chopped parsley before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Sheet Pan Lemon Herb Chicken and Veggies
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 4 cups broccoli florets
- 1 red bell pepper, seeded and cut into 1-inch pieces
- 1/2 red onion, cut into 1/2-inch wedges
- 3 tablespoons olive oil
- 1 lemon, juiced and zested
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 10 min•🌡️ 400 - 2
In a large bowl, combine the cut chicken thighs, broccoli florets, red bell pepper pieces, and red onion wedges.
⏱️ 5 min - 3
Add the olive oil, lemon juice, lemon zest, dried oregano, dried thyme, garlic powder, salt, and black pepper to the bowl. Toss everything together until the chicken and vegetables are evenly coated with the seasoning.
⏱️ 5 min - 4
Spread the seasoned chicken and vegetables in a single layer on the prepared baking sheet, ensuring not to overcrowd the pan. If necessary, use two baking sheets to avoid steaming the vegetables.
⏱️ 2 min - 5
Bake for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender-crisp and slightly caramelized. You may stir halfway through cooking for more even browning.
⏱️ 30 min•🌡️ 400 - 6
Remove from the oven. Garnish with fresh chopped parsley before serving.
⏱️ 3 min