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 potatoes, halved or quartered if large
- 1 pound broccoli florets
- 1 red onion, cut into 1-inch wedges
- 1/4 cup olive oil
- 1 lemon, juiced and zested
- 1 teaspoon dried oregano
- 1 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 easier cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a large mixing bowl, combine the olive oil, lemon juice, lemon zest, dried oregano, dried thyme, garlic powder, salt, and black pepper. Whisk well to combine.
⏱️ 3 min
- 3
Add the cut chicken thighs, baby potatoes, broccoli florets, and red onion wedges to the bowl with the lemon herb mixture. Toss everything together until the chicken and vegetables are evenly coated.
⏱️ 7 min
- 4
Spread the chicken and vegetables in a single layer on the prepared baking sheet. Ensure there's enough space between the pieces for even roasting. If necessary, use two baking sheets.
⏱️ 2 min
- 5
Roast for 15 minutes. Then, remove the baking sheet from the oven and toss the chicken and vegetables to ensure even cooking. 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 before serving hot.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Sheet Pan Lemon Herb Chicken with Roasted Vegetables
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 potatoes, halved or quartered if large
- 1 pound broccoli florets
- 1 red onion, cut into 1-inch wedges
- 1/4 cup olive oil
- 1 lemon, juiced and zested
- 1 teaspoon dried oregano
- 1 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 easier cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a large mixing bowl, combine the olive oil, lemon juice, lemon zest, dried oregano, dried thyme, garlic powder, salt, and black pepper. Whisk well to combine.
⏱️ 3 min - 3
Add the cut chicken thighs, baby potatoes, broccoli florets, and red onion wedges to the bowl with the lemon herb mixture. Toss everything together until the chicken and vegetables are evenly coated.
⏱️ 7 min - 4
Spread the chicken and vegetables in a single layer on the prepared baking sheet. Ensure there's enough space between the pieces for even roasting. If necessary, use two baking sheets.
⏱️ 2 min - 5
Roast for 15 minutes. Then, remove the baking sheet from the oven and toss the chicken and vegetables to ensure even cooking. 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 before serving hot.
⏱️ 3 min