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, freshly ground
- 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.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, combine the cut chicken thighs, broccoli florets, red bell pepper, and red onion.
⏱️ 3 min
- 3
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, dried oregano, dried thyme, garlic powder, salt, and black pepper.
⏱️ 2 min
- 4
Pour the olive oil mixture over the chicken and vegetables in the large bowl. Toss everything together until the chicken and vegetables are evenly coated with the seasoning.
⏱️ 5 min
- 5
Spread the seasoned chicken and vegetables in a single layer on the prepared baking sheet. Ensure there is some space between the pieces for even cooking and browning.
⏱️ 3 min
- 6
Roast 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 want to stir the ingredients halfway through cooking for more even browning.
⏱️ 30 min•🌡️ 400
- 7
Remove the baking sheet from the oven. Garnish with fresh chopped parsley before serving.
⏱️ 2 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, freshly ground
- 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.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, combine the cut chicken thighs, broccoli florets, red bell pepper, and red onion.
⏱️ 3 min - 3
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, dried oregano, dried thyme, garlic powder, salt, and black pepper.
⏱️ 2 min - 4
Pour the olive oil mixture over the chicken and vegetables in the large bowl. Toss everything together until the chicken and vegetables are evenly coated with the seasoning.
⏱️ 5 min - 5
Spread the seasoned chicken and vegetables in a single layer on the prepared baking sheet. Ensure there is some space between the pieces for even cooking and browning.
⏱️ 3 min - 6
Roast 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 want to stir the ingredients halfway through cooking for more even browning.
⏱️ 30 min•🌡️ 400 - 7
Remove the baking sheet from the oven. Garnish with fresh chopped parsley before serving.
⏱️ 2 min