Lemon Herb Chicken & Veggie Sheet Pan
This lemon herb chicken sheet pan meal is ready in just 30 minutes, colorful, healthy, and uses only one baking sheet.
Ingredients
- 1.5 pounds boneless, skinless chicken thighs about 4 pieces
- 1 cup baby potatoes halved (red or Yukon gold for extra creaminess)
- 1 large red bell pepper cut into 1-inch pieces
- 1 zucchini sliced into half-moons
- 1 small red onion cut into wedges
- 3 tablespoons extra virgin olive oil
- 1 large lemon juice and zest
- 3 cloves garlic minced
- 2 tablespoons fresh parsley chopped
- 1 teaspoon dried oregano or Italian seasoning blend
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon black pepper freshly cracked
- red pepper flakes optional, for a gentle heat
Instructions
- Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or aluminum foil.
- In a medium bowl, whisk together olive oil, lemon juice, zest, garlic, parsley, oregano, salt, pepper, and red pepper flakes.
- Add chicken thighs to the bowl and toss until each piece is evenly coated in the lemon-herb mix.
- In a separate bowl, combine potatoes, bell pepper, zucchini, and onion. Drizzle half the marinade over the veggies and toss well.
- Spread the veggies on one side of the sheet pan and chicken on the other. Drizzle any remaining marinade over both.
- Roast for 20–25 minutes, or until the chicken reaches 165°F (74°C) and veggies are tender with golden edges.
- Remove the pan from the oven and let everything rest 5 minutes. Garnish with extra parsley or a lemon wedge, and serve.
Notes
For a mild herb blend, swap red pepper flakes. Great for meal prep and versatile in terms of seasonal veggies. Can be paired with Sauvignon Blanc or iced tea.