Sheet Pan Lemon Herb Chicken with Roasted Vegetables
Sheet Pan Lemon Herb Chicken with Roasted Vegetables
Ingredients
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, halved or quartered if large
- 4 cups broccoli florets
- 1/2 red onion, cut into 1-inch wedges
For the Lemon Herb Marinade
- 1/4 cup olive oil
- 1 lemon, juiced and zested
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
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 bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, paprika, salt, and black pepper to create the marinade.
⏱️ 3 min
- 3
Add the cut chicken thighs, baby red potatoes, broccoli florets, and red onion wedges to the bowl with the marinade. Toss everything together until the chicken and vegetables are evenly coated.
⏱️ 7 min
- 4
Spread the marinated chicken and vegetables in a single layer on the prepared sheet pan. Ensure there's enough space between pieces for even cooking and browning. Avoid overcrowding the pan; if necessary, use two sheet pans.
⏱️ 2 min
- 5
Roast for 15 minutes. After 15 minutes, remove the sheet pan from the oven and carefully flip the chicken and vegetables. Return to the oven and continue roasting for another 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and slightly caramelized.
⏱️ 20 min•🌡️ 400
- 6
Once cooked, remove the sheet pan from the oven. Garnish with fresh chopped parsley, if desired. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Sheet Pan Lemon Herb Chicken with Roasted Vegetables
Ingredients
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, halved or quartered if large
- 4 cups broccoli florets
- 1/2 red onion, cut into 1-inch wedges
For the Lemon Herb Marinade
- 1/4 cup olive oil
- 1 lemon, juiced and zested
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
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 bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, paprika, salt, and black pepper to create the marinade.
⏱️ 3 min - 3
Add the cut chicken thighs, baby red potatoes, broccoli florets, and red onion wedges to the bowl with the marinade. Toss everything together until the chicken and vegetables are evenly coated.
⏱️ 7 min - 4
Spread the marinated chicken and vegetables in a single layer on the prepared sheet pan. Ensure there's enough space between pieces for even cooking and browning. Avoid overcrowding the pan; if necessary, use two sheet pans.
⏱️ 2 min - 5
Roast for 15 minutes. After 15 minutes, remove the sheet pan from the oven and carefully flip the chicken and vegetables. Return to the oven and continue roasting for another 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and slightly caramelized.
⏱️ 20 min•🌡️ 400 - 6
Once cooked, remove the sheet pan from the oven. Garnish with fresh chopped parsley, if desired. Serve immediately.
⏱️ 3 min