Sheet Pan Lemon Herb Roasted Chicken and Veggies
A vibrant, one-pan meal featuring juicy chicken thighs and colorful vegetables roasted with bright lemon and aromatic herbs. This easy, hands-off recipe delivers maximum flavor with minimal cleanup, perfect for a healthy weeknight dinner.
Ingredients
Ingredients
- 1.5 lb bone-in, skin-on chicken thighs about 4-6 pieces
- 1 lb baby potatoes halved
- 1 large red bell pepper cut into 1-inch pieces
- 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
- 1 tbsp fresh thyme leaves or 1 tsp dried
- 3 cloves garlic minced
- 1 tsp salt or to taste
- 0.5 tsp black pepper freshly ground
Notes
Storage: Cool completely and store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for best texture. Make-Ahead Tip: Marinate the chicken and prep the vegetables up to 24 hours in advance; store separately in the fridge. Variations: Substitute chicken breasts for thighs, but reduce cook time to 20-25 minutes. Swap vegetables with broccoli florets, carrots, or zucchini. For extra crispness, broil for the last 1-2 minutes. Serving Suggestion: Serve with a fresh green salad or a dollop of tzatziki sauce for a creamy contrast.