Sheet Pan Lemon Herb Chicken and Vegetables
A vibrant and delicious one-pan meal featuring juicy chicken and seasonal vegetables, all marinated in a zesty lemon herb sauce.
Ingredients
For the Chicken
- 4 pieces chicken thighs or breasts (bone-in or boneless) Use whichever you prefer.
- 1/4 cup olive oil For marinating and roasting.
- 2 pieces lemons (juice and zest) Freshly squeezed for best flavor.
- 3-4 cloves garlic, minced Add more or less depending on preference.
- 1 teaspoon dried thyme Can substitute with fresh thyme if available.
- 1 teaspoon dried oregano Can substitute with fresh oregano if available.
- to taste Salt and pepper Adjust based on personal preference.
For the Vegetables
- 3-4 cups mixed vegetables (like bell peppers, zucchini, carrots, or asparagus) Choose your favorite seasonal vegetables.
- Fresh herbs (like parsley or basil) for garnish Use for added flavor and presentation.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a bowl, whisk together the olive oil, lemon juice and zest, minced garlic, thyme, oregano, salt, and pepper until combined.
- Place the chicken in a large resealable bag or dish and pour half of the marinade over them. Seal the bag or cover the dish. Marinate in the refrigerator for 15-30 minutes.
- While the chicken marinates, wash and chop your mixed vegetables into bite-sized pieces. Spread them out on a large sheet pan.
Cooking
- Remove the chicken from the marinade and place it on the sheet pan with the vegetables. Drizzle the remaining marinade over everything.
- Roast in the preheated oven for approximately 30-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
- Once out of the oven, garnish with fresh herbs and serve hot.
Notes
Consider mixing and matching seasonal vegetables. Prepping the chicken and veggies ahead of time makes for a hassle-free meal. Store leftovers in an airtight container for up to 3 days.