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 pound baby potatoes, halved or quartered if large
- 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 easier cleanup.
⏱️ 10 min•🌡️ 400
- 2
In a large bowl, combine the cut chicken thighs, broccoli florets, baby potatoes, and red onion wedges.
⏱️ 5 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.
⏱️ 3 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.
⏱️ 5 min
- 5
Spread the chicken and vegetables in a single layer on the prepared baking sheet. Ensure there's enough space between items for even cooking and browning. You may need to use two baking sheets if your pan is too crowded.
⏱️ 2 min
- 6
Roast for 15 minutes. Then, remove the baking sheet from the oven and carefully flip the chicken and vegetables. Return to the oven and roast for another 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.
⏱️ 30 min•🌡️ 400
- 7
Remove from the oven, garnish with fresh chopped parsley, and serve immediately.
⏱️ 5 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 pound baby potatoes, halved or quartered if large
- 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 easier cleanup.
⏱️ 10 min•🌡️ 400 - 2
In a large bowl, combine the cut chicken thighs, broccoli florets, baby potatoes, and red onion wedges.
⏱️ 5 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.
⏱️ 3 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.
⏱️ 5 min - 5
Spread the chicken and vegetables in a single layer on the prepared baking sheet. Ensure there's enough space between items for even cooking and browning. You may need to use two baking sheets if your pan is too crowded.
⏱️ 2 min - 6
Roast for 15 minutes. Then, remove the baking sheet from the oven and carefully flip the chicken and vegetables. Return to the oven and roast for another 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.
⏱️ 30 min•🌡️ 400 - 7
Remove from the oven, garnish with fresh chopped parsley, and serve immediately.
⏱️ 5 min