Easy Sheet Pan Lemon Herb Chicken and Veggies
This one-pan wonder features juicy, golden-brown chicken thighs roasted alongside tender, caramelized vegetables, all infused with a bright, aromatic lemon herb marinade. It's the ultimate weeknight dinner solution, offering maximum flavor with minimal cleanup.
Ingredients
Ingredients
- 1.5 lb boneless, skinless chicken thighs trimmed of excess fat
- 1 lb baby potatoes halved
- 1 head broccoli cut into florets
- 1 cup cherry tomatoes left whole
- 1 medium red onion cut into wedges
- 1 large lemon juiced and zested
- 1 head garlic minced
- 1 tbsp dried oregano
- 1 tsp dried thyme
- 0.5 cup extra virgin olive oil
- 1 tsp salt
- 0.5 tsp black pepper
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm in a 350°F oven until hot or microwave in 30-second intervals. Make-Ahead Tip: You can chop all the vegetables and mix the marinade up to 24 hours in advance. Keep them separate in the fridge and toss everything together just before baking. Variations: Swap broccoli for asparagus or bell peppers. Use chicken breasts instead of thighs, but reduce cooking time by 5-7 minutes to prevent drying out. Serving Suggestion: Serve hot over a bed of quinoa, rice, or with a side of crusty bread to soak up the delicious pan juices.