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Homemade Sheet Pan Lemon Herb Chicken & Veg recipe photo

Sheet Pan Lemon Herb Chicken & Veg

This Sheet Pan Lemon Herb Chicken & Veg is a vibrant, easy dinner with juicy chicken thighs and perfectly roasted veggies infused with zesty lemon and fresh herbs.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • 0.5 teaspoon black pepper
  • 1 red bell pepper sliced
  • 1 zucchini sliced
  • 1 red onion cut into wedges
  • 1 cup cherry tomatoes

Equipment

  • Large sheet pan
  • Mixing Bowl
  • Knife
  • Cutting Board
  • Citrus zester
  • Measuring Spoons
  • Oven

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.