Sheet Pan Lemon Herb Chicken
Sheet Pan Lemon Herb Chicken
Ingredients
For the Sheet Pan Meal
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1 pound small red potatoes, quartered
- 4 cups broccoli florets
- 1 red bell pepper, cored and cut into 1-inch strips
- 1/4 cup olive oil
- 1 lemon, zested and juiced
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 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.
⏱️ 5 min•🌡️ 400
- 2
In a large mixing bowl, combine the olive oil, lemon zest, lemon juice, minced garlic, dried oregano, dried thyme, dried rosemary, salt, and black pepper. Whisk well to create the herb marinade.
⏱️ 5 min
- 3
Add the cut chicken pieces, quartered red potatoes, broccoli florets, and red bell pepper strips to the bowl with the marinade. Toss everything thoroughly until all ingredients are evenly coated.
⏱️ 5 min
- 4
Spread the chicken and vegetables in a single layer on the prepared sheet pan. Ensure there is enough space between pieces to allow for even roasting and browning; avoid overcrowding the pan.
⏱️ 2 min
- 5
Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and slightly caramelized. For best results, flip the ingredients halfway through cooking to ensure even browning.
⏱️ 25 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
Ingredients
For the Sheet Pan Meal
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1 pound small red potatoes, quartered
- 4 cups broccoli florets
- 1 red bell pepper, cored and cut into 1-inch strips
- 1/4 cup olive oil
- 1 lemon, zested and juiced
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 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.
⏱️ 5 min•🌡️ 400 - 2
In a large mixing bowl, combine the olive oil, lemon zest, lemon juice, minced garlic, dried oregano, dried thyme, dried rosemary, salt, and black pepper. Whisk well to create the herb marinade.
⏱️ 5 min - 3
Add the cut chicken pieces, quartered red potatoes, broccoli florets, and red bell pepper strips to the bowl with the marinade. Toss everything thoroughly until all ingredients are evenly coated.
⏱️ 5 min - 4
Spread the chicken and vegetables in a single layer on the prepared sheet pan. Ensure there is enough space between pieces to allow for even roasting and browning; avoid overcrowding the pan.
⏱️ 2 min - 5
Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and slightly caramelized. For best results, flip the ingredients halfway through cooking to ensure even browning.
⏱️ 25 min•🌡️ 400 - 6
Remove the sheet pan from the oven. Garnish with fresh chopped parsley before serving immediately.
⏱️ 1 min