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–+ servings

Sheet Pan Lemon Herb Chicken and Vegetables

A flavorful and easy one-pan meal featuring juicy chicken thighs, vibrant vegetables, and a zesty lemon herb marinade.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, main
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Chicken
  • 4 pieces bone-in chicken thighs skin-on for extra flavor
Vegetables
  • 2 cups baby potatoes halved
  • 1 cup carrots sliced
  • 1 cup broccoli florets
Marinade
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice freshly squeezed
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
Garnish
  • 1 tablespoon fresh parsley chopped

Method
 

Prepare the Marinade
  1. In a mixing bowl, whisk together olive oil, lemon juice, garlic powder, oregano, thyme, salt, and black pepper.
Marinate the Chicken
  1. Add the chicken thighs to the marinade, ensuring they are well coated. Let marinate for at least 15 minutes.
Prepare the Vegetables
  1. On a sheet pan, toss the halved baby potatoes, sliced carrots, and broccoli florets with a drizzle of olive oil and a pinch of salt.
Combine and Roast
  1. Place the marinated chicken thighs on the sheet pan with the vegetables. Bake in a preheated oven at 400°F (200°C) for 30 minutes, or until the chicken is cooked through and the vegetables are tender.
Serve
  1. Remove from the oven, garnish with fresh parsley, and serve hot.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 5gFiber: 5gSugar: 3g

Notes

Feel free to substitute the vegetables with your favorites or whatever you have on hand.

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