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A flavorful baked chicken dish, perfect for busy weeknights

Lemon-Herb Sheet Pan Chicken and Veggies

This easy sheet pan recipe features tender chicken and a colorful array of vegetables seasoned with lemon and herbs, all roasted to perfection on a single pan for a quick and healthy meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless, skinless chicken thighs (or breasts) cut into 1.5-inch pieces
  • 1 large zucchini chopped into 1-inch pieces
  • 1 large red bell pepper chopped into 1-inch pieces
  • 1 cup cherry tomatoes
  • 1 small red onion cut into wedges
Seasoning
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 0.5 teaspoon dried thyme
  • 0.5 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
  • 1 lemon half sliced into rounds, half for juicing
Garnish
  • Fresh parsley chopped, for garnish (optional)

Equipment

  • Large baking sheet
  • Parchment paper
  • Large bowl

Method
 

Preparation
  1. Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. Combine chicken, zucchini, red bell pepper, cherry tomatoes, and red onion in a large bowl.
  3. Drizzle with olive oil, then add oregano, thyme, garlic powder, salt, and pepper; toss to coat evenly.
Baking
  1. Spread the mixture in a single layer on the prepared baking sheet and arrange lemon slices over the top.
  2. Bake for 20-25 minutes, or until chicken is cooked through (165°F/74°C) and vegetables are tender.
Finishing Touches
  1. Remove from oven and squeeze juice from the remaining lemon half over the chicken and vegetables.
  2. Let rest for 5 minutes, then garnish with fresh parsley if desired.
  3. Serve hot, optionally with quinoa or rice.

Notes

For extra flavor, marinate the chicken and vegetables for 30 minutes before baking. Ensure the pan is not overcrowded for even cooking; use two sheets if necessary.