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- 4 bone-in, skin-on chicken thighs - 2 medium zucchinis, sliced into half-moons - 1 bell pepper (red or yellow), chopped - 1 red onion, cut into wedges For this dish, I always choose chicken thighs. They stay juicy and tender. The zucchinis add a nice crunch. Bell peppers bring a sweet taste. Red onions add a bit of sharpness. Each ingredient plays a role in flavor. - 3 tablespoons olive oil - Juice of 2 lemons - Zest of 1 lemon - 4 cloves garlic, minced - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried) - 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried) The marinade is key to this recipe. Olive oil keeps the chicken moist. Lemon juice and zest give a bright kick. Garlic adds depth. Fresh herbs like thyme and rosemary bring earthiness. Together, they create a vibrant flavor that soaks into the chicken. - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Salt and pepper are essential. They enhance the flavors of the chicken and veggies. I like to use fresh parsley for a finishing touch. It adds color and freshness. This simple garnish makes the dish look even more inviting. {{ingredient_image_1}} First, preheat your oven to 400°F (200°C). This heat will cook the chicken and veggies just right. Next, line a large baking sheet with parchment paper. This step makes clean-up a breeze. In a bowl, whisk together the marinade. Combine olive oil, lemon juice, lemon zest, minced garlic, thyme, rosemary, salt, and pepper. This mix adds tons of flavor to the chicken. Take your chicken thighs and place them in a ziplock bag or a large bowl. Pour the marinade over the chicken, making sure it coats every piece well. Let this sit for at least 30 minutes. For a stronger taste, marinate for up to 2 hours in the fridge. In a separate bowl, toss the sliced zucchinis, chopped bell pepper, and onion wedges. Drizzle them with olive oil, then sprinkle with salt and pepper. This helps the veggies roast perfectly. After that, arrange the marinated chicken thighs in the center of the prepared baking sheet. Spread the veggies around the chicken in a single layer. Now it’s time to roast! Place the baking sheet in the preheated oven. Bake for about 35-40 minutes. The chicken skin should turn crispy, and the internal temperature should hit 165°F (75°C). The veggies should become tender and slightly caramelized. Once out of the oven, sprinkle freshly chopped parsley on top of the chicken and veggies. Let everything rest for a few minutes before serving. This resting time helps the juices settle. Enjoy your tasty sheet pan meal! To make your chicken taste great, marinate it well. I recommend at least 30 minutes. If you can wait, try marinating for 2 hours. This gives the flavors more time to soak in. When choosing herbs, fresh is best. They add bright flavors. If you only have dried herbs, use less. Dried herbs are stronger. For this recipe, use 1 teaspoon of dried thyme or rosemary instead of a tablespoon. Pick vegetables that cook at the same time. Zucchini, bell peppers, and red onions work well. They all roast nicely together. Cut your veggies into similar sizes. This helps them cook evenly. Slice zucchinis into half-moons and chop the bell pepper into bite-sized pieces. Keep onion wedges large so they don’t burn. To get that crispy chicken skin, start with a hot oven. Preheat to 400°F (200°C). This high heat helps the skin get golden. If you have a convection oven, use it! Convection mode circulates air for even cooking. This means your chicken and veggies will roast better. Enjoy that tasty, crispy result! Pro Tips Marinate Longer for More Flavor: If time allows, marinate the chicken thighs for up to 2 hours in the refrigerator. This extra time enhances the flavor and tenderness of the meat. Cut Vegetables Evenly: Ensure that all vegetables are cut into similar sizes for even cooking. This will help them roast uniformly and achieve the perfect tenderness. Check Chicken Temperature: Use a meat thermometer to check the internal temperature of the chicken thighs. They should reach 165°F (75°C) to ensure they are fully cooked and safe to eat. Customize Your Veggies: Feel free to substitute or add other vegetables like carrots or asparagus, depending on your preference. Just make sure they have similar cooking times for best results. {{image_2}} You can switch the chicken thighs for chicken breasts or drumsticks. Chicken breasts cook faster, so check them sooner. Drumsticks add a nice, juicy flavor. You can also try pork or fish. Pork chops work well and cook nicely. For fish, choose thick cuts like salmon or cod. Adjust the cooking time to avoid overcooking the fish. If you want to change the veggies, there are many options. Instead of zucchini, try asparagus or broccoli. These add great color and crunch. For bell peppers, you can use carrots or even cherry tomatoes. Both will roast nicely and add sweetness. Red onion can be swapped for yellow onion or shallots. Each will give a unique flavor to your dish. You can jazz up the marinade with different herbs and spices. Try adding basil or oregano for a twist. A pinch of cumin can give a warm hint. Add more citrus flavors by using lime or orange juice. They will give your dish a bright taste. You can also try store-bought marinades for a quick option. To keep your Lemon Herb Chicken fresh, refrigerate leftovers right away. Place the cooled chicken and veggies in airtight containers. This helps to lock in flavor and prevent spoilage. You can store them for up to three days. If you want to keep them longer, freeze the leftovers. They can last for up to three months in the freezer. To reheat your chicken and veggies, use the oven for the best results. Preheat your oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Cover them with foil to keep moisture in. Bake for about 15-20 minutes, or until warmed through. You can also use the microwave, but the oven keeps the chicken skin crispy. Meal prep can make busy weeknights much easier. You can marinate the chicken a day ahead. Just keep it in the fridge until you’re ready to cook. Chop the veggies in advance and store them in containers. When it’s time to cook, simply arrange everything on the sheet pan and roast. This saves time and still gives you a tasty meal. Yes, you can use boneless chicken thighs. They cook faster and are easier to eat. However, bone-in thighs have more flavor and stay juicier. Boneless thighs may lose some taste without the bones. If you choose boneless, reduce the cooking time by about 10 minutes to avoid drying them out. If you do not have fresh herbs, dried herbs work well. Use about one-third the amount of dried herbs. For example, if the recipe calls for a tablespoon of fresh thyme, use one teaspoon of dried thyme. You can also add other flavorings like lemon zest or seasoning blends to boost taste. Yes, you can prep this dish in advance. Marinate the chicken and chop the veggies a day before. Store them in the fridge until you're ready to cook. This makes it easy to have a home-cooked meal on busy nights. If you have leftovers, store them in airtight containers in the fridge. To check if the chicken is done, use a meat thermometer. Insert it into the thickest part of the thigh. The chicken is safe to eat when it reaches 165°F (75°C). This ensures it is fully cooked and safe for you and your family. This dish pairs well with many sides. You can serve it with a fresh salad, rice, or roasted potatoes. Steamed green beans or a light quinoa dish also complement the flavors. Choose sides that balance the lemon and herbs for a complete meal. In this blog post, we explored how to make Lemon Herb Chicken Sheet Pan. We covered key ingredients like chicken thighs, fresh vegetables, and a zesty marinade. I shared step-by-step instructions for prep, marinating, roasting, and serving. You also learned helpful tips for flavor and flexibility with substitutes. Overall, this recipe is simple and delicious, perfect for busy nights. Use the tips to make it your own and enjoy every bite. Happy cooking!

Lemon Herb Chicken Sheet Pan

A flavorful and easy sheet pan meal featuring marinated chicken thighs and roasted vegetables.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 4 pieces bone-in, skin-on chicken thighs
  • 2 medium zucchinis, sliced into half-moons
  • 1 piece bell pepper (red or yellow), chopped
  • 1 piece red onion, cut into wedges
  • 3 tablespoons olive oil
  • 2 pieces lemons, juiced
  • 1 piece lemon, zested
  • 4 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
  • Prepare the chicken marinade: In a bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, thyme, rosemary, salt, and pepper.
  • Marinate the chicken: Place the chicken thighs in a ziplock bag or a large bowl, pour the marinade over them, and ensure they are well coated. Let it marinate for at least 30 minutes (or up to 2 hours in the fridge for more flavor).
  • Prepare the vegetables: In a separate bowl, toss the sliced zucchinis, chopped bell pepper, and onion wedges with a drizzle of olive oil, salt, and pepper.
  • Arrange the ingredients: On the prepared baking sheet, place the marinated chicken thighs in the center and arrange the vegetables around them in a single layer.
  • Roast in the oven: Bake for 35-40 minutes or until the chicken skin is crispy, and the internal temperature reaches 165°F (75°C). The vegetables should become tender and slightly caramelized.
  • Garnish and serve: Once done, remove from the oven, sprinkle freshly chopped parsley on top, and let it rest for a few minutes before serving. Enjoy your delicious sheet pan meal!

Notes

For more flavor, marinate the chicken for up to 2 hours.
Keyword chicken, easy dinner, healthy, sheet pan