Easy Sheet Pan Lemon Herb Chicken and Veggies Dinner
This all-in-one sheet pan dinner features juicy, golden-brown chicken thighs and tender roasted vegetables tossed in a bright lemon herb marinade. It's a simple, flavorful, and healthy meal perfect for busy weeknights.
Ingredients
Ingredients
- 1.5 lb bone-in, skin-on chicken thighs about 4-5 pieces, patted dry
- 1 lb baby potatoes halved
- 1 head broccoli cut into florets
- 1 large red bell pepper sliced into strips
- 1/4 cup olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp fresh rosemary chopped, or 1 tsp dried
- 1 tbsp fresh thyme chopped, or 1 tsp dried
- 4 cloves garlic minced
- 1 tsp salt
- 1/2 tsp black pepper
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain crispness. Make-Ahead: Chop all vegetables and mix the marinade up to 24 hours in advance; store separately. Variations: Substitute chicken thighs with boneless, skinless chicken breasts (reduce cook time by 5-7 minutes). Swap broccoli for asparagus or Brussels sprouts. Serve with a side of quinoa or a fresh green salad.