Easy Sheet Pan Lemon Herb Chicken & Veggies: Quick Dinner Recipe!

Name: Easy Sheet Pan Lemon Herb Chicken & Veggies: Quick Dinner Recipe!
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 8 pieces Chicken Thighs (boneless, skinless); 1.5 lbs Baby Potatoes (halved); 3 medium Bell Peppers (mixed colors, cut into 1-inch pieces); 1 large Red Onion (cut into wedges); 1 medium Lemon (sliced); 1/4 cup Olive Oil; 1 tbsp Dried Oregano; 1 tsp Dried Thyme; 1 tsp Garlic Powder; 1 tsp Salt; 1/2 tsp Black Pepper; 2 tbsp Fresh Parsley (chopped, for garnish)

Prepare a delicious and quick sheet pan lemon herb chicken and vegetable dinner for your guests with minimal effort. This recipe features tender chicken thighs roasted alongside colorful bell peppers, potatoes, and onions, all seasoned with zesty lemon and aromatic herbs, perfect for a stress-free meal.

#Quick Dinner

#Easy Recipe

#Sheet Pan Meal

#Chicken

#Vegetables

#Guest Friendly

#Healthy

Finished Sheet Pan Dinner

Recipe Information

15m

Prep Time

25m

Cook Time

40m

Total Time

Servings

Easy

American

English

Nutrition (per serving)

450

Calories

40g

Protein

30g

Carbs

20g

Fat

Plated Chicken and Veggies

Ingredients

Servings: 6

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Raw Ingredients Prepped

Instructions

0/6 completed

1
Preheat oven to 400°F (200°C). On a large baking sheet, combine halved baby potatoes, bell peppers, and red onion wedges.
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5m
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Preheat oven to 400°F (200°C). On a large baking sheet, combine halved baby potatoes, bell peppers, and red onion wedges.
5m
Use parchment paper for easy cleanup and to prevent sticking.
2
Drizzle vegetables with 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly. Arrange in a single layer.
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2m
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Drizzle vegetables with 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly. Arrange in a single layer.
2m
Ensure vegetables are spread in a single layer for even roasting.

3
In a separate bowl, combine chicken thighs with remaining 2 tablespoons olive oil, oregano, thyme, garlic powder, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat.
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3m
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In a separate bowl, combine chicken thighs with remaining 2 tablespoons olive oil, oregano, thyme, garlic powder, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat.
3m
Marinating the chicken for 15-30 minutes can enhance flavor.
4
Add the seasoned chicken thighs to the baking sheet with the vegetables. Arrange lemon slices among the chicken and vegetables.
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1m
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Add the seasoned chicken thighs to the baking sheet with the vegetables. Arrange lemon slices among the chicken and vegetables.
1m
The lemon slices will add a fresh, zesty flavor to the dish.
5
Bake for 25-30 minutes, or until chicken is cooked through and vegetables are tender and slightly caramelized. Flip chicken and stir vegetables halfway through baking for even cooking.
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25m
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Bake for 25-30 minutes, or until chicken is cooked through and vegetables are tender and slightly caramelized. Flip chicken and stir vegetables halfway through baking for even cooking.
25m
Use a meat thermometer to ensure chicken reaches 165°F (74°C).

6
Remove from oven, garnish with fresh chopped parsley, and serve hot.
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1m
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Remove from oven, garnish with fresh chopped parsley, and serve hot.
1m
Serve directly from the sheet pan for a rustic presentation and easy cleanup.