Lemon Herb Sheet-Pan Chicken & Veggies
If you’re looking for a simple, flavorful, and wholesome dinner that requires minimal cleanup, this Lemon Herb Sheet-Pan Chicken & Veggies recipe is an absolute winner. With tender, juicy chicken thighs kissed by zesty lemon and fragrant herbs, paired with vibrant roasted vegetables, this dish is a one-pan wonder that delivers big on taste. Whether you’re cooking for your family or meal prepping for the week, this recipe is designed to make your life easier without compromising on flavor.
What Makes This Recipe Special
This Lemon Herb Sheet-Pan Chicken & Veggies stands out because it combines ease and elegance in one. The bone-in, skin-on chicken thighs ensure juicy, flavorful meat with a crispy skin that’s hard to resist. The medley of asparagus, cherry tomatoes, and bell peppers roasted alongside the chicken not only adds color and texture but also absorbs the lemon-herb marinade, creating a harmonious and vibrant plate. The beauty of this recipe lies in its simplicity—everything cooks on a single sheet pan, which means less time cooking and more time enjoying your meal.
The lemon juice and zest bring a bright, fresh flavor that perfectly balances the earthy herbs like thyme and oregano. Plus, the garlic adds a savory depth that rounds out the dish beautifully. If you love quick dinners that feel special, this recipe is for you.
What We’re Using
- 4 bone-in, skin-on chicken thighs – perfect for juicy, flavorful meat with crispy skin.
- 2 cups asparagus, trimmed – adds a fresh, slightly crunchy texture.
- 1 cup cherry tomatoes, halved – bursts of juicy sweetness and vibrant color.
- 1 cup bell peppers, sliced – adds sweetness and crunch, balancing the dish.
- 1 lemon, juiced and zested – the star for bright, zesty flavor.
- 3 tablespoons olive oil – helps everything roast perfectly and adds richness.
- 4 cloves garlic, minced – infuses the dish with savory aroma and flavor.
- 1 teaspoon dried thyme – brings a subtle earthiness.
- 1 teaspoon dried oregano – adds a Mediterranean flair.
- Salt and pepper to taste – essential for enhancing every ingredient.
Gear Checklist
- Baking sheet or sheet pan – large enough to fit chicken and veggies in a single layer.
- Mixing bowl – for tossing the chicken and vegetables with the marinade.
- Knife and cutting board – to prep your veggies and chicken.
- Citrus zester or grater – to zest the lemon perfectly.
- Measuring spoons – for precise herb and oil measurements.
- Aluminum foil or parchment paper (optional) – for easier cleanup.
Lemon Herb Sheet-Pan Chicken & Veggies in Steps
Step 1: Prep and Marinate the Chicken
Start by patting your chicken thighs dry with paper towels—this will help the skin crisp up beautifully. In a large mixing bowl, combine the olive oil, minced garlic, lemon juice, and lemon zest. Sprinkle in the dried thyme, oregano, salt, and pepper, then whisk everything together until well blended. Add the chicken thighs and toss to coat them evenly in the marinade. Allow the chicken to marinate for at least 15 minutes to soak up all those zesty, herbaceous flavors.
Step 2: Prepare the Vegetables
While the chicken marinates, trim the asparagus ends, halve the cherry tomatoes, and slice the bell peppers into strips. Toss the veggies in a little olive oil, salt, and pepper. You want them lightly coated so they roast evenly and caramelize slightly.
Step 3: Arrange on the Sheet Pan
Preheat your oven to 425°F (220°C). Line your baking sheet with foil or parchment paper for easy cleanup if you like. Place the marinated chicken thighs skin-side up on the pan, spaced evenly. Arrange the asparagus, cherry tomatoes, and bell peppers around the chicken in a single layer. Drizzle any leftover marinade over the vegetables for extra flavor.
Step 4: Roast to Perfection
Roast everything in the preheated oven for about 30-35 minutes. Halfway through, give the veggies a gentle toss to ensure even roasting. The chicken is done when the internal temperature reaches 165°F (74°C) and the skin is golden and crispy. The vegetables should be tender and slightly caramelized.
Step 5: Serve and Enjoy
Let the chicken rest for a few minutes before serving. This Lemon Herb Sheet-Pan Chicken & Veggies pairs beautifully with a simple grain like rice or quinoa, or even a side of your favorite pasta dish like the creamy and comforting Creamy Roasted Cauliflower Alfredo Ziti. Garnish with extra lemon zest or fresh herbs if you have them on hand, and dig in!
Spring to Winter: Ideas
- In spring, swap asparagus for tender green beans or snap peas.
- Summer calls for adding zucchini or summer squash alongside the bell peppers.
- In fall, try roasted Brussels sprouts or butternut squash for a hearty twist.
- Winter is perfect for root vegetables like carrots and parsnips to accompany the chicken.
Behind the Recipe
This Lemon Herb Sheet-Pan Chicken & Veggies recipe was inspired by the desire for a flavorful yet fuss-free dinner. The combination of lemon and herbs is a classic pairing that breathes life into the chicken and vegetables. Using bone-in, skin-on thighs ensures the meat stays juicy and tender during roasting, while the skin crisps up to add texture. Roasting the vegetables alongside the chicken allows the flavors to meld beautifully, creating a vibrant and satisfying meal with minimal effort.
Meal Prep & Storage Notes
- This dish is excellent for meal prep since the chicken and veggies reheat well without losing flavor or texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or a skillet to maintain crispness, especially for the chicken skin.
- You can double the recipe and freeze portions for busy nights when you want a quick, wholesome meal.
Lemon Herb Sheet-Pan Chicken & Veggies FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Boneless, skinless chicken breasts will work, though they cook faster and can dry out more easily. Keep an eye on them while roasting and consider reducing the cooking time to about 20-25 minutes.
What if I don’t have dried thyme or oregano?
If you don’t have these herbs on hand, feel free to substitute with other dried herbs like rosemary, basil, or Italian seasoning. Fresh herbs work too; just add them towards the end of cooking to preserve their flavor.
Can I make this recipe vegetarian or vegan?
To make a vegetarian or vegan version, swap the chicken for firm tofu or chickpeas and roast them along with the vegetables. Increase the olive oil slightly to keep everything moist and add extra herbs or spices to boost flavor.
What sides go well with this sheet-pan chicken and veggies?
This dish pairs wonderfully with grains like couscous, rice, or quinoa. For a comforting pasta side, try the Baked Three Cheese Chicken Penne or the zesty Lemon Dill Salmon Bowtie Pasta for a complete, crowd-pleasing meal.
Quick Weeknight Wins
- Baked Three Cheese Chicken Penne – cheesy and comforting with minimal effort.
- Lemon Dill Salmon Bowtie Pasta – bright and fresh with a lemony kick.
- Creamy Roasted Cauliflower Alfredo Ziti – rich, creamy, and veggie-packed.
Ready to Cook?
Gather your ingredients, preheat your oven, and get ready to enjoy a vibrant, delicious dinner that comes together on just one sheet pan. This Lemon Herb Sheet-Pan Chicken & Veggies recipe is perfect for busy weeknights, meal prepping, or anytime you crave a wholesome, flavorful meal without the fuss. Happy cooking and bon appétit!
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Lemon Herb Sheet-Pan Chicken & Veggies
Ingredients
Equipment
Method
- Pat chicken thighs dry with paper towels to help skin crisp up. In a large mixing bowl, combine olive oil, minced garlic, lemon juice, and lemon zest. Add dried thyme, oregano, salt, and pepper, then whisk to blend. Toss chicken thighs in marinade and let marinate at least 15 minutes.
- Trim asparagus ends, halve cherry tomatoes, and slice bell peppers into strips. Toss vegetables with a little olive oil, salt, and pepper to coat evenly.
- Preheat oven to 425°F (220°C). Line baking sheet with foil or parchment paper if desired. Place marinated chicken thighs skin-side up on pan, spaced evenly. Arrange asparagus, cherry tomatoes, and bell peppers around chicken in a single layer. Drizzle leftover marinade over vegetables.
- Roast in preheated oven for 30-35 minutes. Halfway through, gently toss vegetables for even roasting. Chicken is done when internal temperature reaches 165°F (74°C) and skin is golden and crispy. Vegetables should be tender and caramelized.
- Let chicken rest a few minutes before serving. Pair with grains like rice or quinoa, or pasta. Garnish with extra lemon zest or fresh herbs if desired.
Notes
- This dish is perfect for meal prep and leftovers reheat well without losing flavor or texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in oven or skillet to maintain crispy chicken skin.
- Swap vegetables seasonally for variety, like green beans in spring or root vegetables in winter.
- Use boneless chicken breasts as alternative but reduce cooking time to avoid drying out.
