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- 4 boneless, skinless chicken thighs - 2 tablespoons olive oil - 2 lemons (zested and juiced) - 3 garlic cloves, minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and pepper, to taste - 2 cups broccoli florets - 1 bell pepper, sliced (any color) - 1 red onion, cut into wedges - Fresh parsley, chopped (for garnish) To make the Sheet Pan Lemon Herb Chicken & Veggies, gather these simple ingredients. The chicken thighs are juicy and flavorful. The lemon adds a bright taste that lifts everything. Olive oil helps the chicken and veggies cook perfectly. Fresh garlic gives a rich depth to the dish. I love using fresh herbs like oregano and thyme. They add warmth and aroma. Salt and pepper are key to bring out all the flavors. The veggies, like broccoli, bell pepper, and red onion, provide color and crunch. Each ingredient plays an important role. They work together to create a meal that tastes great and looks stunning on your plate. Plus, using a single sheet pan keeps the cleanup easy! {{ingredient_image_1}} In a large bowl, combine these ingredients: - 2 tablespoons olive oil - Zest and juice from 2 lemons - 3 minced garlic cloves - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste Mix well to create a zesty marinade for the chicken thighs. The lemon adds brightness, while the herbs give depth. This mix will infuse the chicken with great flavor. Next, add the 4 boneless, skinless chicken thighs to the marinade. Make sure each piece is well-coated. I recommend letting the chicken marinate for at least 15 minutes. If you have more time, letting it sit for up to 1 hour in the fridge will enhance the flavor even more. While the chicken marinates, prepare your veggies. Toss together: - 2 cups broccoli florets - 1 sliced bell pepper (any color) - 1 red onion, cut into wedges Drizzle a bit of olive oil, and season with salt and pepper. This adds flavor and helps them roast nicely. Now, line a large sheet pan with parchment paper for easy cleanup. Place the marinated chicken on one side of the pan and arrange the veggies on the other side. Pour any remaining marinade over everything. Bake in the preheated oven at 425°F (220°C) for 25-30 minutes. The chicken should reach an internal temperature of 165°F (75°C) and the veggies should be tender. If you like a bit of char, switch the oven to broil for the last 2-3 minutes. Just keep an eye on it to avoid burning. Once cooked, let everything rest for 5 minutes. Garnish with chopped fresh parsley before serving. Enjoy your delightful dish! To make this dish shine, marinate the chicken well. I recommend marinating for at least 15 minutes. For deeper flavor, let it sit for up to an hour in the fridge. This gives the chicken a lovely taste from the lemon and herbs. When baking, set your oven to 425°F (220°C). This high heat helps the chicken get that golden-brown color. If you want juicy chicken, check the internal temp. It should reach 165°F (75°C). If it’s not done, pop it back in for a few more minutes. For a rustic feel, serve right from the sheet pan. It looks great and saves on dishes! If you want to impress, plate the chicken and veggies. Add a lemon slice on the side for color. Fresh parsley on top makes it pop. A good sheet pan is key. I like ones with a light color. This helps the food cook evenly. If you can, use a rimmed sheet pan. It catches juices and makes cleanup easy. For cooking tools, a good set of tongs helps when flipping chicken. A meat thermometer is a must. It ensures your chicken is safe to eat and perfectly cooked. Pro Tips Marinate for Maximum Flavor: Allowing the chicken to marinate for at least 1 hour enhances the flavor significantly, so consider prepping this dish ahead of time. Veggie Variations: Feel free to add other vegetables like carrots, zucchini, or asparagus for more color and nutrition. Extra Crispiness: Broiling at the end helps achieve a nice crispy texture on the chicken and caramelizes the vegetables for added flavor. Serve with Sides: This dish pairs well with rice or quinoa, making it a complete meal with grains and protein. {{image_2}} You can use chicken breasts or drumsticks in this recipe. Chicken breasts will cook faster than thighs. Drumsticks add a fun, crispy texture. For vegetarian options, consider using firm tofu or chickpeas. Both options soak up the lemon and herbs well. Adjust cooking time based on the protein you choose. Feel free to mix in seasonal vegetables. Zucchini, asparagus, or carrots work great. Each vegetable has a different cooking time. Broccoli and bell peppers take about 25-30 minutes. Carrots may need an extra 5-10 minutes. Keep an eye on them to avoid overcooking. You can add different spices or herbs to change the taste. Try paprika for a smoky flavor or rosemary for a woodsy touch. Adding sauces can also boost flavor. A splash of soy sauce or balsamic vinegar can add depth. Experiment to find your favorite combination! To keep your leftover sheet pan lemon herb chicken and veggies fresh, store them promptly. Place the cooled chicken and veggies in an airtight container. Make sure to separate them to prevent sogginess. This method keeps everything tasty for later meals. Glass or plastic containers with tight lids work best. If you have a lot, use smaller containers for easy access. You can freeze your chicken and veggies for future meals. First, let them cool completely. Then, put them in freezer-safe bags or containers. Squeeze out as much air as you can before sealing. This helps prevent freezer burn. For thawing, place the bag in the fridge overnight. Reheat in the oven or microwave until hot. Make sure the chicken reaches 165°F (75°C) for safety. Leftovers can stay in the fridge for about three to four days. After that, the quality can decrease. If you freeze them, they can last for three to four months. Always check for any signs of spoilage before eating. If it smells off or looks strange, throw it away. Enjoy your delicious meal while it's fresh! You should marinate the chicken for at least 15 minutes. This allows the flavors to soak in. For a stronger taste, marinate for up to 1 hour in the fridge. The longer you wait, the better the chicken will taste. Yes, you can use frozen chicken thighs, but I recommend thawing them first. Thawing gives the marinade a chance to flavor the meat. If you use frozen chicken, add a few extra minutes to the cooking time. This dish pairs well with rice or quinoa. A simple green salad also works great. You can serve it with crusty bread to soak up the tasty juices. Try roasted potatoes for a heartier meal. Yes, this recipe is perfect for meal prep! You can make it ahead of time and store it in the fridge. Use airtight containers for best results. It keeps well for up to four days. Reheat in the oven or microwave before serving. This blog post covered a simple and tasty recipe for Sheet Pan Lemon Herb Chicken and Veggies. We discussed ingredients, step-by-step marinades, and cooking instructions. I shared helpful tips to ensure juicy chicken and beautiful presentation. Variations allow you to customize flavors and vegetables. For storage, proper techniques keep meals fresh. Enjoy cooking this dish, and feel free to experiment. Your kitchen creations can shine with flavor and ease. Happy cooking!

Sheet Pan Lemon Herb Chicken & Veggies

A flavorful and easy one-pan meal featuring marinated chicken thighs and roasted vegetables.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken thighs
  • 2 tablespoons olive oil
  • 2 pieces lemons (zested and juiced)
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • to taste salt and pepper
  • 2 cups broccoli florets
  • 1 piece bell pepper, sliced (any color)
  • 1 piece red onion, cut into wedges
  • to taste fresh parsley, chopped (for garnish)

Instructions
 

  • Preheat the oven to 425°F (220°C).
  • In a large bowl, combine olive oil, lemon zest, lemon juice, minced garlic, oregano, thyme, salt, and pepper to create a marinade.
  • Add the chicken thighs to the marinade, ensuring they are well-coated. Let them marinate for at least 15 minutes (or up to 1 hour in the refrigerator for more flavor).
  • While the chicken is marinating, prepare the vegetables. In a separate bowl, toss the broccoli, bell pepper, and red onion with a drizzle of olive oil, salt, and pepper.
  • Line a large sheet pan with parchment paper for easier cleanup.
  • Place the marinated chicken thighs onto one side of the sheet pan and arrange the veggies on the other side.
  • Pour any remaining marinade over the chicken and veggies on the pan.
  • Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C), and the veggies are tender.
  • Switch the oven to broil for the last 2-3 minutes if you’d like a little scorch on the veggies and chicken. Keep a close eye to avoid burning.
  • Once done, remove from the oven and let rest for 5 minutes. Garnish with fresh parsley before serving.

Notes

Serve directly from the sheet pan for a rustic look or plate the chicken and veggies with a slice of lemon on the side for added color.
Keyword chicken, herb, lemon, sheet pan, vegetables