Description
A delightful, one-pan meal featuring tender chicken thighs and vibrant vegetables, seasoned with fresh lemon and herbs.
Ingredients
Scale
- 4 chicken thighs, bone-in, skin-on
- 2 tablespoons olive oil
- 1 lemon, juiced and zested
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 pound baby potatoes, halved
- 2 carrots, peeled and chopped
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper or grease it with cooking spray.
- Mix the olive oil, lemon juice, lemon zest, minced garlic, dried thyme, dried rosemary, salt, and black pepper to make the marinade in a medium bowl.
- Place the chicken thighs on the sheet pan, skin-side up. Surround the chicken with halved baby potatoes, chopped carrots, zucchini, and red bell pepper.
- Drizzle the marinade over the chicken and vegetables. Toss gently to coat everything evenly.
- Garnish with extra lemon slices for added flavor and brightness if desired.
- Roast in the oven for 35-40 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are fork-tender.
- Let the dish rest for 5 minutes before serving to allow the juices to redistribute throughout the chicken.
- Serve with the roasted vegetables and optional fresh lemon wedges and herbs for garnish.
Notes
For deeper flavor, marinate the chicken for a couple of hours or overnight. Use fresh herbs for a fresher taste and feel free to swap out vegetables as desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 80mg
Keywords: chicken, sheet pan, easy dinner, one pan meal, weeknight dinner