Sheet Pan Lemon Herb Chicken and Vegetables
A warm, hearty meal featuring roasted chicken thighs infused with zesty lemon and fresh herbs, paired with colorful mixed vegetables. Perfect for cozy family dinners.
Ingredients
For the chicken
- 4 pieces bone-in chicken thighs Best to use skin-on for juiciness.
- 2 tablespoons olive oil For the marinade.
- 1 piece lemon, zested and juiced
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
For the vegetables
- 3 cups mixed vegetables (bell peppers, zucchini, carrots) Feel free to use seasonal vegetables.
- Fresh herbs (parsley or thyme) for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Prepare the marinade by mixing olive oil, lemon juice, lemon zest, oregano, garlic powder, salt, and pepper in a bowl.
- Marinate the chicken by placing the thighs in the marinade for at least 30 minutes, or overnight for added flavor.
- Spread the mixed vegetables on a large sheet pan, drizzling with a little oil, salt, and pepper.
- Arrange the marinated chicken on top of the vegetables and pour any leftover marinade over everything.
Cooking
- Roast in the oven for 35-40 minutes, until the chicken reaches an internal temperature of 165°F (75°C).
- Garnish with fresh herbs before serving.
Notes
Choose bone-in, skin-on thighs for the juiciest results. This dish can be prepped in advance by marinating chicken and chopping vegetables the night before.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 15gProtein: 30gFat: 20gSaturated Fat: 5gSodium: 500mgFiber: 3gSugar: 5g
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