Sheet Pan Lemon Herb Roasted Chicken and Veggies
This one-pan wonder features juicy chicken thighs and colorful vegetables roasted to perfection with a bright lemon herb marinade. It's a complete, hassle-free dinner that delivers incredible flavor with minimal cleanup.
Ingredients
Ingredients
- 4 pieces bone-in, skin-on chicken thighs about 2 lbs total, patted dry
- 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
- 2 tbsp fresh rosemary chopped, or 2 tsp dried
- 2 tbsp fresh thyme leaves or 2 tsp dried
- 4 cloves garlic minced
- 1 tsp salt
- 1 tsp black pepper
Notes
Storage: 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 re-crisp the chicken skin. Make-Ahead: You can chop all vegetables and prepare the marinade up to 1 day in advance. Store separately in the refrigerator. Substitutions: Feel free to swap vegetables—carrots, zucchini, or Brussels sprouts work well. For a gluten-free version, ensure all ingredients are certified gluten-free. Serving Suggestions: Serve over quinoa, rice, or with a side of crusty bread to soak up the delicious pan juices. For a dairy-free option, this recipe is naturally dairy-free.