Sheet Pan Lemon Herb Chicken & Veg
There’s something incredibly satisfying about a meal that comes together quickly, tastes fresh, and requires minimal cleanup. Enter the Sheet Pan Lemon Herb Chicken & Veg, a vibrant, flavorful dinner that’s perfect for busy weeknights or casual weekend gatherings. Bone-in chicken thighs are marinated in a zesty lemon and fragrant herb mixture, roasting alongside a colorful medley of vegetables. The result is juicy, tender chicken with crispy skin and perfectly roasted veggies infused with garlic and herbs. This one-pan wonder combines ease with elegance, making it a must-have recipe in your culinary rotation.
What Makes This Recipe Special
The magic of this Sheet Pan Lemon Herb Chicken & Veg lies in its simplicity and harmony of flavors. The lemon juice and zest brighten the dish, while fresh rosemary and thyme add an earthy aroma that elevates every bite. Using bone-in chicken thighs ensures juicy, flavorful meat that stays tender during roasting. Tossing in a variety of vegetables like bell peppers, zucchini, red onion, and cherry tomatoes creates a balanced meal with a mix of textures and colors. Plus, everything cooks on one sheet pan, which means less mess and more time savoring your delicious creation.
What You’ll Gather
- 4 bone-in chicken thighs
- 2 tablespoons olive oil
- 2 lemons, juiced and zested
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
Appliances & Accessories
- Large sheet pan – for roasting everything evenly.
- Mixing bowl – to combine the marinade ingredients.
- Knife and cutting board – for prepping vegetables and herbs.
- Citrus zester or grater – to zest the lemons.
- Measuring spoons – for precise seasoning.
- Oven – set to 425°F (220°C) for roasting.
Sheet Pan Lemon Herb Chicken & Veg, Made Easy
Step 1: Prepare the Marinade
In a large mixing bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper. This zesty marinade will infuse the chicken and vegetables with bright, fresh flavors.
Step 2: Coat the Chicken
Add the bone-in chicken thighs to the bowl and toss them thoroughly to coat all sides with the marinade. Let them sit while you prep the vegetables, allowing the flavors to soak in.
Step 3: Prep the Veggies
Slice the red bell pepper and zucchini into thin strips, and cut the red onion into wedges. Add these vegetables to the marinade bowl along with the cherry tomatoes. Toss gently to ensure everything is evenly coated.
Step 4: Arrange on the Sheet Pan
Spread the marinated chicken thighs on the sheet pan in a single layer, skin side up. Arrange the vegetables around the chicken, making sure there’s space between pieces for even roasting.
Step 5: Roast to Perfection
Place the sheet pan in the preheated oven and roast for 35-40 minutes. The chicken should reach an internal temperature of 165°F (74°C) and have golden, crispy skin. The vegetables will be tender and caramelized around the edges.
Step 6: Serve and Enjoy
Remove from the oven and let the dish rest for a few minutes before serving. This Sheet Pan Lemon Herb Chicken & Veg tastes fantastic on its own or alongside a light salad or crusty bread.
Fresh Seasonal Changes
- Swap the zucchini for asparagus or green beans in spring and early summer.
- Use sweet potatoes or butternut squash in the fall for a heartier option.
- Add a handful of green peas or snap peas for a pop of sweetness.
- Include baby carrots or Brussels sprouts for extra crunch and nutrition.
Recipe Notes & Chef’s Commentary
- Bone-in chicken thighs are preferred here because they retain moisture better and deliver richer flavor than boneless cuts.
- Don’t skip the lemon zest—it adds a bright, citrusy aroma that complements the herbs beautifully.
- If you want a little heat, sprinkle some red pepper flakes into the marinade for a subtle kick.
- For an even more vibrant meal, serve alongside a Fresh Herb Potato Salad or roasted Brussels sprouts, like the Balsamic Brussels Sprouts With Turkey Bacon.
- To switch up your proteins, try a Lemon Herb Butter Baked Cod with similar marinade flavors for a lighter twist.
Cooling, Storing & Rewarming
Allow leftovers to cool to room temperature before transferring to an airtight container. Store in the refrigerator for up to 3 days.
To reheat, place the chicken and vegetables on a baking sheet and warm in a 350°F (175°C) oven for about 10-15 minutes, or until heated through. This method helps retain crispy skin and prevents sogginess.
You can also reheat individual portions in the microwave, but the skin may lose some crispness.
Frequently Asked Questions
Can I use boneless chicken thighs instead of bone-in?
Yes, boneless chicken thighs can be used, but keep in mind they will cook faster and may not retain as much moisture. Adjust cooking time accordingly, checking for doneness around 25-30 minutes.
What can I substitute if I don’t have fresh herbs?
Dried rosemary and thyme can be used in place of fresh herbs. Use about one-third of the amount since dried herbs are more concentrated in flavor. For example, use 1 teaspoon each of dried rosemary and thyme.
Is it okay to marinate the chicken overnight?
Absolutely! Marinating overnight will deepen the flavors and tenderize the meat even more. Just be sure to cover and refrigerate the chicken while marinating.
Can I add other vegetables to this sheet pan meal?
Definitely. Feel free to add vegetables like baby potatoes, carrots, or mushrooms. Just be mindful of cooking times, as some veggies might need to be cut smaller or added later to cook evenly.
Healthy-ish Favorites
- Lemon Herb Butter Baked Cod – a delicious, light seafood option with similar bright herb flavors.
- Fresh Herb Potato Salad – a refreshing side that pairs perfectly with roasted chicken and vegetables.
- Balsamic Brussels Sprouts With Turkey Bacon – a savory and tangy vegetable side to complement your meal.
That’s a Wrap
The Sheet Pan Lemon Herb Chicken & Veg is a perfect example of how simple ingredients and straightforward techniques can come together to create a meal that’s both comforting and impressive. With juicy chicken thighs roasted alongside fresh, vibrant vegetables, this dish delivers maximum flavor with minimal effort. Whether you’re cooking for your family or entertaining guests, this recipe will quickly become a trusted favorite. Serve it with your choice of sides, enjoy the fragrant aroma filling your kitchen, and relish every bite of this effortless, wholesome dinner.
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Sheet Pan Lemon Herb Chicken & Veg
Ingredients
Equipment
Method
- In a large mixing bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper to create the marinade.
- Add the bone-in chicken thighs to the bowl and toss thoroughly to coat all sides with the marinade. Let them sit while you prep the vegetables.
- Slice the red bell pepper and zucchini into thin strips, and cut the red onion into wedges. Add these vegetables to the marinade bowl along with the cherry tomatoes. Toss gently to coat evenly.
- Spread the marinated chicken thighs on the sheet pan in a single layer, skin side up. Arrange the vegetables around the chicken, ensuring space between pieces for even roasting.
- Place the sheet pan in the preheated oven at 425°F (220°C) and roast for 35-40 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy. Vegetables should be tender and caramelized.
- Remove from the oven and let rest for a few minutes before serving. Enjoy your flavorful Sheet Pan Lemon Herb Chicken & Veg!
Notes
- Bone-in chicken thighs retain moisture better and offer richer flavor than boneless cuts.
- Don’t skip the lemon zest; it adds bright, citrus aroma that complements the herbs.
- For a spicy kick, add red pepper flakes to the marinade.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven to preserve crispy skin; microwave may soften it.
