Sheet Pan Lemon Herb Chicken with Roasted Vegetables
25min
45min
5
485
Chef's Note
This sheet pan dinner is perfect for busy weeknights when you want a complete meal with minimal cleanup. For extra crispy chicken skin, broil for the last 2-3 minutes of cooking time. You can customize the vegetables based on what's in season or what you have on hand. Leftovers make excellent lunch the next day - just reheat or enjoy cold in a salad.
Tags
Ingredients
2 pounds chicken thighs
1 pound baby potatoes
2 large bell peppers
1 large red onion
2 medium zucchini
1 pint cherry tomatoes
2 tablespoons fresh rosemary
2 tablespoons fresh thyme
3 tablespoons fresh parsley
6 cloves garlic cloves
5 tablespoons olive oil
2 whole lemon
2 tablespoons dijon mustard
1 tablespoon honey
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon dried oregano
Instructions
- 1
Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- 2
Quarter the baby potatoes, slice bell peppers into 1-inch strips, cut red onion into wedges, and slice zucchini into half-moons about ½ inch thick.
- 3
In a small bowl, make the herb marinade by combining 4 tablespoons olive oil, 2 tablespoons Dijon mustard, 1 tablespoon honey, 4 minced garlic cloves, 1 tablespoon each of chopped rosemary and thyme, zest and juice of 1 lemon, 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon paprika.
- 4
Place chicken thighs in a large bowl and coat with half of the herb marinade. Let sit while preparing vegetables.
- 5
In another large bowl, toss all the vegetables (potatoes, bell peppers, red onion, zucchini, and cherry tomatoes) with the remaining 1 tablespoon olive oil, 1 teaspoon salt, ½ teaspoon black pepper, 2 minced garlic cloves, 1 tablespoon each of rosemary and thyme, and 1 teaspoon dried oregano.
- 6
Spread the vegetables on the prepared baking sheet, leaving space in the center for the chicken. Roast for 15 minutes.
- 7
Remove the baking sheet from the oven and place the marinated chicken thighs in the center. Return to the oven and bake for 25-30 minutes more, until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender and caramelized.
- 8
While everything is roasting, chop the remaining parsley and slice the second lemon into wedges.
- 9
Once done, remove from the oven and let rest for 5 minutes.
- 10
Sprinkle everything with fresh parsley and serve with lemon wedges on the side.
Nutrition Information (per serving)
485
38g
22g
28g
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