Description
Enjoy a simple and flavorful meal with this sheet pan recipe featuring tender chicken pieces and vibrant vegetables roasted with lemon and herbs.
Ingredients
Scale
- 1.5 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, or a mix)
- 4 cups mixed vegetables (broccoli florets, bell pepper chunks, red onion wedges, carrots, zucchini, etc.)
- 3 tablespoons olive oil
- 1 lemon, zested and juiced
- 2 cloves garlic, minced
- 1 tablespoon dried Italian seasoning
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, toss the chicken pieces with 1 tablespoon of olive oil, half of the lemon zest, half of the minced garlic, half of the Italian seasoning, half of the thyme, salt, and pepper.
- In a separate bowl, toss the vegetables with the remaining olive oil, lemon zest, minced garlic, Italian seasoning, thyme, salt, and pepper.
- Arrange the chicken pieces on one side of the prepared baking sheet.
- Spread the seasoned vegetables in a single layer on the other side of the baking sheet.
- Roast for 25-35 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized. Cooking time will vary depending on the size of the chicken pieces.
- During the last 5 minutes of cooking, drizzle the lemon juice over the chicken and vegetables.
- Serve hot.
Notes
- Feel free to customize the vegetables based on your preference or what you have on hand.
- For crispier chicken skin, you can broil for the last few minutes, watching closely to prevent burning.
- This dish pairs well with rice, quinoa, or a simple salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 120mg