Sheet Pan Lemon Herb Chicken and Veggies 🍋🌿🥕

 

Elevate your dinner game with this vibrant and flavorful Sheet Pan Lemon Herb Chicken and Veggies recipe! 🍋🌿🥕 Perfectly seasoned chicken thighs are paired with colorful carrots and zucchini, all roasted to perfection on a single sheet pan. Infused with the bright zest of lemon and aromatic Italian herbs, this dish is not only delicious but also quick and easy to prepare, making it ideal for busy weeknights or relaxed weekend meals. Get ready to enjoy a wholesome and satisfying dinner that will leave everyone coming back for more! 🍽️😋

Ingredients

  • 6 bone-in, skin-on chicken thighs
  • 4 medium carrots, peeled and cut into sticks
  • 2 medium zucchini, sliced into rounds
  • 3 tablespoons olive oil
  • Juice and zest of 1 lemon
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Optional garnish: chopped fresh parsley

Instructions

  1. Preheat the Oven:

    • Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.

  2. Prepare the Chicken:

    • Pat the chicken thighs dry with paper towels. Place them on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and squeeze the lemon juice over the chicken. Sprinkle with lemon zest, Italian seasoning, garlic powder, salt, and black pepper. Rub the seasoning evenly over the chicken.

  3. Prepare the Vegetables:

    • In a large bowl, toss the carrot sticks and zucchini rounds with the remaining 2 tablespoons of olive oil. Season with a pinch of salt and pepper, if desired.

  4. Assemble on the Sheet Pan:

    • Arrange the seasoned chicken thighs in the center of the baking sheet. Surround the chicken with the prepared carrots and zucchini, spreading them out in a single layer.

  5. Bake:

    • Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the vegetables are tender and lightly browned, flipping the vegetables halfway through cooking.

  6. Rest and Serve:

    • Remove the baking sheet from the oven and let the chicken rest for a few minutes before serving. Garnish with chopped fresh parsley, if desired.

  7. Serve:

    • Serve the Sheet Pan Lemon Herb Chicken and Veggies hot, with a side of rice, quinoa, or crusty bread, if desired.

Tips

  • Variety of veggies: Feel free to add other vegetables such as bell peppers, cherry tomatoes, or broccoli florets for added color and flavor.
  • Adjust seasoning: Adjust the amount of Italian seasoning, garlic powder, salt, and pepper according to your taste preferences.
  • Make it ahead: You can marinate the chicken thighs in lemon juice, olive oil, and herbs for extra flavor. Just refrigerate for 30 minutes to 1 hour before cooking.

Enjoy your delightful Sheet Pan Lemon Herb Chicken and Veggies meal! 🍋🌿🥕✨

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