Description
This easy sheet pan lemon herb chicken with roasted vegetables features juicy bone-in, skin-on chicken thighs marinated in a zesty lemon and herb mixture, roasted alongside baby red potatoes, carrots, bell pepper, and onion. The vegetables caramelize beautifully while the chicken cooks to tender perfection, making a wholesome and flavorful weeknight dinner with minimal cleanup.
Ingredients
Scale
Chicken
- 4 bone-in, skin-on chicken thighs
Vegetables
- 1 cup baby red potatoes, halved
- 1 cup carrots, peeled and cut into slices
- 1 red bell pepper, sliced
- 1 small yellow onion, thinly sliced
Marinade
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- 1 1⁄2 teaspoons garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or foil for easy cleanup.
- Prepare Marinade: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried rosemary, dried thyme, and pepper until well combined.
- Marinate Chicken: Place the chicken thighs on the prepared baking sheet. Pour about 2 tablespoons of the marinade over the chicken and rub it thoroughly into the skin for maximum flavor. Let the chicken marinate for 10 minutes while preparing the vegetables.
- Toss Vegetables: In a large bowl, add the baby potatoes, carrots, bell pepper, and thinly sliced onion. Toss them with the remaining marinade (about 1 tablespoon) until evenly coated.
- Arrange on Sheet: Scatter the marinated vegetables evenly around the chicken thighs on the baking sheet, ensuring the chicken is nestled in the center for even roasting.
- Roast: Place the baking sheet in the preheated oven and roast for 35-45 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and lightly caramelized. If using chicken breasts, reduce cooking time to approximately 30 minutes depending on thickness.
- Garnish: Remove the sheet pan from the oven and sprinkle freshly chopped parsley over the chicken and vegetables for a pop of color and freshness.
- Serve: Serve the lemon herb chicken thighs alongside the roasted vegetables and enjoy this flavorful, hassle-free meal.
Notes
- This recipe is perfect for busy weeknights because it combines protein and vegetables on one sheet pan, reducing both prep and cleanup time.
- Using bone-in, skin-on chicken thighs keeps the meat juicy and flavorful during roasting.
- You can swap vegetables based on availability, such as using zucchini or green beans in place of bell pepper.
- If preferred, chicken breasts can be used but watch the cooking time to avoid drying out.
- For extra crisp skin, broil the chicken for 2-3 minutes at the end of cooking, watching carefully to prevent burning.
Nutrition
- Serving Size: 1 chicken thigh with vegetables (approximately 1/4 of the recipe)
- Calories: 380
- Sugar: 5g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
