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Sheet-Pan Lemon Herb Chicken & Veggies

Savory Sheet-Pan Lemon Herb Chicken & Veggies Made Easy

Enjoy the savory flavors of Sheet-Pan Lemon Herb Chicken & Veggies, a delightful meal combining fresh herbs and vibrant vegetables.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Chicken
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces chicken thighs skin-on, bone-in for best flavor
  • 2 tablespoons olive oil for drizzling
  • 1 teaspoon salt adjust to taste
  • 1 teaspoon black pepper adjust to taste
  • 1 tablespoon fresh lemon juice for marinade
  • 1 teaspoon dried thyme or fresh as preferred
  • 1 teaspoon dried oregano or fresh as preferred
For the Veggies
  • 2 cups broccoli florets fresh
  • 1 cup red bell pepper sliced
  • 1 cup carrots sliced
  • 1 cup zucchini sliced

Equipment

  • Sheet pan
  • Oven
  • knife
  • cutting board

Method
 

Step-By-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine the chicken thighs with olive oil, salt, pepper, lemon juice, thyme, and oregano. Mix until well coated.
  3. Arrange chicken on a sheet pan and surround with vegetables.
  4. Roast in the preheated oven for 30 minutes or until the chicken is cooked through and the vegetables are tender.
  5. Serve hot, garnished with fresh lemon slices if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 450mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 60mgCalcium: 50mgIron: 2mg

Notes

For added flavor, marinate chicken in the refrigerator for a couple of hours before cooking if time allows. Adjust vegetable types based on preference or seasonality.

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