Description
This Sheet Pan Lemon Herb Chicken with Roasted Vegetables is a simple, wholesome meal perfect for busy weeknights. Juicy bone-in, skin-on chicken thighs are marinated in a zesty lemon and herb mixture, then roasted alongside tender baby red potatoes, carrots, red bell peppers, and onions for a delicious, all-in-one dinner.
Ingredients
Scale
Chicken
- 4 bone-in, skin-on chicken thighs
Vegetables
- 1 cup baby red potatoes, halved
- 1 cup carrots, peeled and sliced
- 1 red bell pepper, sliced
- 1 small yellow onion, thinly sliced
Marinade
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- 1 1⁄2 teaspoons garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
- Prepare Marinade: In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, dried rosemary, dried thyme, and pepper until well combined.
- Marinate Chicken: Place the chicken thighs on the prepared baking sheet. Pour about 2 tablespoons of the marinade over the chicken, rubbing it thoroughly into the skin to ensure it is well coated. Let the chicken marinate for approximately 10 minutes while you prepare the vegetables.
- Toss Vegetables: In a large bowl, combine the baby potatoes, carrots, red bell pepper, and sliced onion. Toss the vegetables with the remaining tablespoon of marinade until evenly coated.
- Arrange on Baking Sheet: Scatter the marinated vegetables evenly around the chicken thighs on the baking sheet, making sure the chicken is nestled in the center for even roasting.
- Roast: Place the baking sheet in the preheated oven and roast for 35-45 minutes. Roast until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and caramelized. Note: If using chicken breasts instead, reduce cooking time to around 30 minutes depending on thickness.
- Garnish: Once cooked, remove from the oven and sprinkle freshly chopped parsley over the chicken and vegetables for added freshness and color.
- Serve: Plate the chicken thighs alongside the roasted vegetables and enjoy this flavorful, easy sheet pan meal.
Notes
- Using bone-in, skin-on chicken thighs ensures juicy and flavorful meat.
- Marinating the chicken and vegetables together allows the lemon herb flavors to infuse deeply.
- You can substitute other root vegetables if desired, such as parsnips or sweet potatoes.
- For a lower sodium option, reduce or omit added salt based on preference.
- Line the baking sheet with foil or parchment for easier cleanup.
- Check the internal temperature of the chicken with a meat thermometer to guarantee it is fully cooked.
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 220 mg
- Fat: 21 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 105 mg
