Sheet Pan Lemon Herb Chicken and Vegetables
This bright and flavorful sheet pan dinner combines juicy chicken thighs with roasted seasonal vegetables all kissed with lemon and fresh herbs. It is a complete one-pan meal that comes together with minimal cleanup and maximum flavor.
Juicy lemon herb chicken thighs roasted alongside colorful vegetables on a single sheet pan for an easy weeknight dinner.
Nutrition per serving
Ingredients
Protein
Vegetables
Fat
Seasoning
Instructions
Preheat and Prep
Preheat your oven to 425 degrees F and line a large sheet pan with aluminum foil. Pat the chicken thighs completely dry with paper towels so the skin will crisp properly during roasting.
Season Everything
Toss the broccoli and carrots with 2 tablespoons of olive oil, salt, and pepper directly on the sheet pan. Rub the chicken thighs with the remaining olive oil, Italian herb blend, salt, and pepper, then nestle them among the vegetables.
Arrange and Roast
Lay the lemon slices over the chicken and vegetables throughout the pan. Roast at 425 degrees F for 30 to 35 minutes until the chicken skin is golden and crispy and a thermometer reads 165 degrees F at the thickest part.
Rest and Serve
Remove the pan from the oven and let the chicken rest for 5 minutes before serving. Squeeze any roasted lemon slices over everything for an extra burst of bright citrus flavor.
Substitutions
Common mistakes
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