Description
This Sheet Pan Lemon Herb Chicken with Roasted Vegetables is a simple, flavorful one-pan meal featuring juicy bone-in, skin-on chicken thighs marinated in a zesty lemon herb blend, roasted alongside tender baby red potatoes, carrots, bell peppers, and onions. It’s an easy, wholesome dinner perfect for busy weeknights, offering a delicious balance of protein and vibrant vegetables 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 sliced
- 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
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). 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 freshly ground pepper to create a flavorful marinade.
- Marinate Chicken: Arrange the chicken thighs on the prepared baking sheet. Pour approximately 2 tablespoons of the marinade over the chicken and rub it into the skin to ensure even coating. Let the chicken marinate for about 10 minutes to absorb the flavors while you prepare the vegetables.
- Prepare Vegetables: In a large bowl, combine the halved baby potatoes, sliced carrots, red bell pepper, and thinly sliced yellow onion. Toss these vegetables with the remaining marinade (about 1 tablespoon) to coat them evenly.
- Arrange Vegetables: Scatter the marinated vegetables evenly around the chicken thighs on the baking sheet, ensuring the chicken remains nestled in the center for even cooking.
- Roast: Place the baking sheet in the preheated oven and roast for 35 to 45 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and caramelized. If using chicken breasts instead of thighs, adjust cooking time to about 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 bright, fresh finish.
- Serve: Serve the lemon herb roasted chicken thighs paired with the caramelized vegetables hot, making for a satisfying and colorful meal.
Notes
- This recipe uses bone-in, skin-on chicken thighs for juiciness and flavor, but chicken breasts can be used with adjusted cooking times.
- Make sure to monitor the internal temperature of the chicken to ensure it reaches 165°F (75°C) for safe consumption.
- Using parchment paper or foil on the baking sheet makes cleanup easier.
- Feel free to substitute or add other vegetables such as zucchini or green beans according to preference.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
Nutrition
- Serving Size: 1 chicken thigh with vegetables (approximately 1/4 recipe)
- Calories: 390
- Sugar: 5g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 110mg
