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Easy Sheet Pan Lemon Herb Chicken and Vegetables

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A quick and delicious sheet pan dinner featuring crispy-skinned chicken thighs and tender, caramelized vegetables, all roasted together with lemon and herbs for a fuss-free, flavorful meal.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 pounds total)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced into strips
  • 1 medium zucchini, halved and sliced into half-moons
  • 1 small red onion, cut into wedges
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh lemon slices
  • Fresh parsley or thyme sprigs

Instructions

  1. Preheat your oven to 425°F (220°C). Line your sheet pan with parchment paper or foil.
  2. In a small bowl, combine 2 tablespoons olive oil, minced garlic, lemon juice, lemon zest, oregano, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir together.
  3. Pat the chicken thighs dry with paper towels. Place the chicken in a medium bowl and pour the herb mixture over it. Rub it all over, getting under the skin if possible. Let it sit while you prep the vegetables, about 5 minutes.
  4. In a separate bowl, toss the broccoli, bell pepper, zucchini, and red onion with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  5. Place the chicken thighs skin-side up on the prepared sheet pan, spacing them evenly. Tuck the lemon slices around the chicken. Roast for 15 minutes.
  6. After 15 minutes, pull the pan out of the oven. Scatter the vegetables around the chicken in a single layer. Return the pan to the oven.
  7. Continue roasting for another 20-25 minutes. The chicken should reach an internal temperature of 175°F (80°C). The vegetables should be fork-tender and browned at the edges.
  8. Let the chicken rest on the pan for 5 minutes before serving. Garnish with fresh parsley or thyme sprigs and a squeeze of fresh lemon juice.

Notes

Pat chicken dry for crispy skin. Add vegetables halfway through cooking to prevent sogginess. Use a meat thermometer to ensure chicken reaches 175°F. Let rest 5 minutes before serving.

Nutrition

Keywords: sheet pan dinner, lemon herb chicken, roasted chicken and vegetables, easy weeknight dinner, gluten-free, dairy-free

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