Sheet Pan Lemon Herb Chicken and Vegetables
Juicy lemon-herb chicken thighs roasted alongside seasonal vegetables on a single sheet pan. Minimal prep, minimal cleanup, and maximum flavor for an effortless weeknight dinner.
Ingredients
- 8 bone-in chicken thighs
- 1 lb baby potatoes, halved
- 2 cups broccoli florets
- 1 large red onion, cut into wedges
- 3 tbsp olive oil
- 2 lemons (1 juiced, 1 sliced)
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- ½ tsp salt
- ½ tsp black pepper
Method
- Preheat oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper.
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, rosemary, thyme, salt, and pepper.
- Arrange halved baby potatoes on the baking sheet. Drizzle with half the herb mixture and toss to coat. Push to the edges.
- Pat chicken thighs dry and place skin-side up in the center of the sheet pan. Brush generously with the remaining herb mixture. Tuck lemon slices around the chicken.
- Roast for 20 minutes, then add broccoli florets and red onion wedges to the pan around the chicken. Toss vegetables with the pan juices.
- Continue roasting until chicken skin is golden and crispy and internal temperature reads 175 degrees F, and vegetables are tender.
- Let rest for 5 minutes on the pan. Serve directly from the sheet pan for minimal cleanup.
Chef's note: The beauty of sheet pan dinners is one pan, one oven, one delicious meal. Add the broccoli later so it does not overcook and get mushy. Swap vegetables based on what is in season: asparagus, green beans, or bell peppers all work well.
Nutrition per serving
420kcal
34gprotein
22gcarbs
22gfat
Cook it with Cooksmith
Step-by-step cooking mode with timers, automatic grocery lists and meal planning — free.
Open Cooksmith