Easy Sheet Pan Lemon Herb Chicken & Vegetables
A vibrant, one-pan dinner featuring juicy chicken thighs and roasted vegetables tossed in a bright lemon-herb marinade. This all-in-one meal is perfect for busy weeknights, delivering maximum flavor with minimal cleanup.
Ingredients
Ingredients
- 1.5 lb bone-in, skin-on chicken thighs about 4-5 pieces
- 1 lb baby potatoes halved
- 1 head broccoli cut into florets
- 1 large red bell pepper sliced into strips
- 1 medium red onion cut into wedges
- 3 tbsp olive oil divided
- 2 tbsp fresh lemon juice about 1 lemon
- 1 tbsp fresh rosemary chopped, or 1 tsp dried
- 1 tbsp fresh thyme chopped, or 1 tsp dried
- 4 cloves garlic minced
- 1 tsp kosher salt plus more to taste
- 0.5 tsp black pepper freshly ground
- 1 tsp lemon zest from 1 lemon
Notes
Storage & Make-Ahead: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes to keep the skin crispy. For make-ahead, you can chop all the vegetables and mix the marinade up to 1 day in advance; store separately. Variations: Swap broccoli for asparagus or Brussels sprouts. Use chicken breasts (boneless, skinless) but reduce cook time to 20-25 minutes. For a dairy-free option, ensure all ingredients comply. Serve with a side of quinoa or crusty bread to soak up the pan juices.