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Sheet pan cooking has surged in popularity in recent years, and for good reason. This trend embraces the idea of simplicity and efficiency in meal preparation, making it an ideal choice for anyone looking to streamline their cooking process. Here are some of the primary advantages that make sheet pan meals a go-to option in modern kitchens:

Sheet Pan Lemon Herb Chicken and Vegetables

Looking for an effortless and delicious dinner idea? Try this Zesty Sheet Pan Lemon Herb Chicken & Veggies! This one-pan meal features juicy chicken thighs marinated in zesty lemon and fresh herbs, paired with colorful roasted vegetables. Perfect for busy nights and easy to clean up, this dish packs a flavorful punch while ensuring a well-balanced meal. Get ready to enjoy vibrant flavors with minimal effort! #SheetPanMeals #HealthyEating #EasyRecipes #OnePanDinner #ChickenRecipe
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Ingredients
  

4 bone-in, skin-on chicken thighs

2 tablespoons olive oil

Juice of 1 large lemon

Zest of 1 lemon

3 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper, to taste

1 large red bell pepper, sliced

1 medium onion, sliced

2 cups broccoli florets

1 cup baby carrots

Fresh parsley, for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Marinade: In a bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, rosemary, salt, and pepper.

      Marinate the Chicken: Place the chicken thighs in a large zip-top bag or a bowl. Pour the marinade over the chicken, seal or cover, and let it marinate for at least 30 minutes (up to 4 hours in the fridge for more flavor).

        Prepare the Vegetables: On a large sheet pan, arrange the sliced bell pepper, onion, broccoli florets, and baby carrots. Drizzle with olive oil, season with salt and pepper, and toss to coat.

          Add the Chicken: Place the marinated chicken thighs on the sheet pan, skin side up, nestled among the vegetables.

            Bake: Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the vegetables are tender. For extra crispiness, broil for an additional 2-3 minutes if desired.

              Serve: Remove from the oven and let rest for a few minutes. Garnish with fresh parsley if desired, and serve warm straight from the pan.

                Prep Time: 15 mins | Total Time: 1 hr | Servings: 4