Sheet-Pan Lemon Herb Chicken & Veggies for Effortless Dinners

This Sheet-Pan Lemon Herb Chicken & Veggies is a simple and healthy dinner option that combines succulent chicken and vibrant vegetables.

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Prep Time 10

Cook Time 30

Resting Time 5

Total Time 45

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces chicken thighs can substitute with chicken breasts for leaner option
2 tablespoons olive oil can substitute with avocado oil
2 tablespoons lemon juice fresh lemons recommended
2 cloves garlic minced; garlic powder can be used as a substitute

For the Vegetables

4 cups mixed vegetables e.g., bell peppers, zucchini, carrots

For the Herbs

1 tablespoon herbs e.g., thyme, rosemary; use dried herbs at 1/3 the amount

Equipment

Oven
Sheet pan
Mixing bowl

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C) and gather your ingredients.
Combine chicken thighs with olive oil, lemon juice, garlic, and herbs in a large bowl. Season with salt and pepper.
Chop the mixed vegetables into bite-sized pieces and toss with olive oil, salt, and pepper.
Arrange the marinated chicken in the center of the sheet pan and scatter the vegetables around.
Roast in the preheated oven for 25-30 minutes until chicken is cooked through and vegetables are tender.
Let the dish rest for 5 minutes before serving.
Serve the chicken alongside the roasted vegetables and enjoy!

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 15gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 4gVitamin A: 600IUVitamin C: 80mgCalcium: 50mgIron: 2mg

Notes

Ensure all chicken pieces are of similar size for even cooking. Line your sheet pan with parchment paper for easy cleanup.

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