Sheet-Pan Lemon Herb Chicken and Veggies
Bright lemon-herb chicken thighs with zucchini, bell peppers, and red onion on one sheet pan—healthy American weeknight dinner that doubles as meal prep. Roast until chicken hits 165°F and veggies are caramelized.
🛒Ingredients
- 1 1/2 pounds boneless skinless chicken thighs
- 2 zucchini, half-moons
- 2 bell peppers, chunks
- 1 red onion, wedges
- 3 tablespoons olive oil
- Zest and juice of 1 lemon
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Fresh parsley for serving
🔧Kitchen Tools Needed
- Rimmed sheet pan
- Parchment
- Thermometer
- Mixing bowl
📝Instructions
- 1
Preheat oven to 425°F. Line a rimmed sheet pan with parchment.
- 2
Whisk oil, lemon zest and juice, garlic, oregano, thyme, salt, and pepper.
- 3
Toss chicken and vegetables with the marinade on the pan; spread in a single layer.
- 4
Roast 25–30 minutes, flipping veggies once, until chicken reaches 165°F and vegetables are tender with browned edges.
- 5
Rest 5 minutes; sprinkle parsley. Serve as-is or portion over rice/quinoa for prep.
- 6
Refrigerate within 2 hours up to 4 days; reheat to 165°F.
🥗Nutrition Information
⚡Calories per serving: 390
🏷️Recipe Tags
❓Frequently Asked Questions
Bone-in thighs?
Yes; add 5–10 minutes and confirm 165°F near the bone.
Crowded pan?
Use two pans so food roasts, not steams.
Add potatoes?
Cube baby potatoes and start them 10 minutes before adding chicken and soft veggies.
Food safety?
Chicken to 165°F; chill leftovers within 2 hours; reheat to 165°F.
