Quick Sheet Pan Lemon Herb Chicken and Veggies
This one-pan wonder combines juicy, golden-brown chicken thighs with tender-crisp roasted vegetables, all infused with bright lemon and aromatic herbs. It's a healthy, fuss-free dinner solution perfect for busy weeknights.
Ingredients
Ingredients
- 1.5 lb boneless, skinless chicken thighs cut into 1.5-inch chunks
- 1 lb baby red potatoes halved
- 1 large red bell pepper cut into 1-inch pieces
- 1 medium red onion cut into wedges
- 1 lb asparagus woody ends trimmed
- 0.25 cup olive oil extra virgin
- 2 tbsp fresh lemon juice about 1 lemon
- 1 tbsp fresh rosemary minced
- 1 tbsp fresh thyme leaves stripped from stems
- 4 clove garlic minced
- 1 tsp salt
- 0.5 tsp black pepper
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or an air fryer to maintain crispness. Make-Ahead: Chop all vegetables and chicken up to 2 days in advance; store separately. Whisk the marinade together and store in a jar. For a variation, try adding cherry tomatoes or broccoli florets during the last 10 minutes of cooking.