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Sheet Pan Lemon Herb Chicken with fresh vegetables

Sheet Pan Lemon Herb Chicken and Vegetables

A simple and flavorful sheet pan meal featuring roasted chicken and colorful vegetables, all seasoned with fresh lemon and herbs. Perfect for busy weeknights!
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken thighs or breasts
  • 1 pound small potatoes, halved
  • 2 pieces carrots, cut into sticks
  • 1 piece red bell pepper, cut into pieces
  • 1 small red onion, cut into wedges
  • 2 pieces zucchini, sliced
Seasoning and Oil
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice, plus extra lemon wedges to serve
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme or 1 tablespoon fresh
  • 1 teaspoon dried rosemary or 1 tablespoon fresh, chopped
  • to taste salt and black pepper
Garnish
  • to taste fresh parsley, chopped (optional)

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C). Line a large sheet pan with foil or parchment for easy clean up.
  2. In a large bowl, mix the olive oil, lemon juice, garlic, thyme, rosemary, salt, and pepper.
  3. Add the chicken to the bowl and turn to coat well in the lemon herb mix. Let sit for 5 minutes if you can.
  4. Put the potatoes, carrots, bell pepper, and onion on the sheet pan. Toss them with a little salt, pepper, and a bit of the oil mix.
  5. Push the vegetables to the sides and place the chicken pieces in the center. Add the zucchini around the chicken in the last 10 minutes of cooking so it does not get too soft.
Cooking
  1. Roast for 25 to 35 minutes, until the chicken reaches 165°F (74°C) and the vegetables are tender. If you like a bit of color, broil for 2–3 minutes at the end.
  2. Let the chicken rest for 5 minutes. Squeeze fresh lemon over everything and sprinkle with chopped parsley.

Notes

Use vegetables of similar size to ensure even cooking. Pat the chicken dry before tossing in the oil mix to enhance browning. Adjust seasoning to taste, adding more lemon or salt at the end if desired.