Description
This Sheet Pan Lemon Herb Chicken recipe is a quick and flavorful dish perfect for a healthy weeknight dinner. Juicy boneless, skinless chicken thighs are marinated in fresh lemon juice, garlic, oregano, and olive oil, then roasted alongside vibrant mixed vegetables like bell peppers and zucchini. The entire meal cooks together on a single sheet pan, making cleanup easy and keeping the flavors fresh and bright. With only 40 minutes total, this wholesome Mediterranean-inspired meal is both satisfying and nutritious.
Ingredients
Scale
Chicken and Marinade
- 4 pieces Boneless, Skinless Chicken Thighs
- 1/4 cup Fresh Lemon Juice
- 2 tablespoons Olive Oil
- 3 cloves Garlic, finely chopped
- 1 teaspoon Dried Oregano
- Salt and Pepper, to taste
Vegetables
- 2 cups Mixed Vegetables (Bell Peppers, Zucchini)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the chicken and vegetables evenly.
- Marinate Chicken: In a large mixing bowl, combine the chicken thighs with olive oil, freshly squeezed lemon juice, minced garlic, dried oregano, salt, and pepper. Toss everything well until the chicken pieces are thoroughly coated with the marinade.
- Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and easy cleanup. Arrange the marinated chicken thighs in the center of the sheet, then surround them with the colorful mixed vegetables for balanced cooking.
- Roast: Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the chicken reaches a golden-brown color and is cooked through.
- Rest and Serve: Remove the sheet pan from the oven and let the chicken rest for about 5 minutes to retain its juices. Optionally, squeeze some extra fresh lemon juice on top before serving to enhance the bright flavors.
Notes
- For extra flavor, marinate the chicken for at least 30 minutes before cooking.
- You can substitute chicken thighs with breast if preferred, but thighs stay juicier.
- Feel free to add other vegetables like cherry tomatoes or asparagus for variety.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- This dish pairs well with rice, quinoa, or a fresh green salad.
