Sheet Pan Lemon Herb Chicken & Rice
Sheet Pan Lemon Herb Chicken & Rice
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
- 2 bell peppers, any color, cored and cut into 1-inch strips
- 1 zucchini, cut into 1/2-inch half-moons
- 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
For the Rice
- 1 3/4 cups chicken broth
- 1 cup long-grain white rice, rinsed
- 1 tablespoon butter
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat the oven to 400°F. Line a large sheet pan with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, combine the cut chicken thighs, broccoli florets, bell pepper strips, and zucchini half-moons. Drizzle with olive oil, lemon juice, lemon zest, dried oregano, dried thyme, garlic powder, salt, and black pepper. Toss well to ensure all ingredients are evenly coated.
⏱️ 7 min
- 3
Spread the seasoned chicken and vegetables in a single layer on one half of the prepared sheet pan.
⏱️ 2 min
- 4
On the other half of the sheet pan, combine the rinsed long-grain white rice, chicken broth, and butter. Stir gently to combine.
⏱️ 3 min
- 5
Carefully cover the rice portion of the sheet pan tightly with aluminum foil, creating a sealed packet to steam the rice. Ensure the foil does not touch the chicken and vegetables.
⏱️ 2 min
- 6
Bake for 20 minutes. After 20 minutes, remove the sheet pan from the oven. Carefully remove the foil from the rice and stir the rice gently. Flip the chicken and vegetables.
⏱️ 20 min•🌡️ 400
- 7
Return the sheet pan to the oven and continue baking for another 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender-crisp. The rice should be fully cooked and fluffy.
⏱️ 20 min•🌡️ 400
- 8
Once cooked, remove the sheet pan from the oven. Fluff the rice with a fork and garnish with fresh chopped parsley before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sheet Pan Lemon Herb Chicken & Rice
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
- 2 bell peppers, any color, cored and cut into 1-inch strips
- 1 zucchini, cut into 1/2-inch half-moons
- 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
For the Rice
- 1 3/4 cups chicken broth
- 1 cup long-grain white rice, rinsed
- 1 tablespoon butter
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat the oven to 400°F. Line a large sheet pan with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, combine the cut chicken thighs, broccoli florets, bell pepper strips, and zucchini half-moons. Drizzle with olive oil, lemon juice, lemon zest, dried oregano, dried thyme, garlic powder, salt, and black pepper. Toss well to ensure all ingredients are evenly coated.
⏱️ 7 min - 3
Spread the seasoned chicken and vegetables in a single layer on one half of the prepared sheet pan.
⏱️ 2 min - 4
On the other half of the sheet pan, combine the rinsed long-grain white rice, chicken broth, and butter. Stir gently to combine.
⏱️ 3 min - 5
Carefully cover the rice portion of the sheet pan tightly with aluminum foil, creating a sealed packet to steam the rice. Ensure the foil does not touch the chicken and vegetables.
⏱️ 2 min - 6
Bake for 20 minutes. After 20 minutes, remove the sheet pan from the oven. Carefully remove the foil from the rice and stir the rice gently. Flip the chicken and vegetables.
⏱️ 20 min•🌡️ 400 - 7
Return the sheet pan to the oven and continue baking for another 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender-crisp. The rice should be fully cooked and fluffy.
⏱️ 20 min•🌡️ 400 - 8
Once cooked, remove the sheet pan from the oven. Fluff the rice with a fork and garnish with fresh chopped parsley before serving.
⏱️ 1 min