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In today’s fast-paced world, the appeal of sheet pan meals has soared among home cooks and busy families alike. These one-pan wonders are not only incredibly convenient, but they also minimize cleanup time while delivering a punch of flavor. One shining example of this culinary trend is the Zesty Sheet Pan Lemon Herb Chicken & Veggies. This dish is a vibrant and delicious option that seamlessly combines lean protein with fresh vegetables, making it a perfect fit for a quick weeknight dinner or a casual gathering with friends.

Quick Sheet Pan Lemon Herb Chicken and Veggies

Discover the convenience and flavor of Zesty Sheet Pan Lemon Herb Chicken & Veggies, perfect for busy weeknights or casual gatherings. This one-pan meal combines juicy, marinated chicken thighs with a vibrant mix of fresh vegetables, all roasted to perfection. With minimal cleanup and a delightful mix of lemon, herbs, and garlic, this dish promises both taste and nutrition. It's an easy and impressive way to enjoy a wholesome meal with family and friends.
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Ingredients
  

For the Chicken:

4 bone-in, skin-on chicken thighs

2 tablespoons olive oil

Juice of 1 large lemon

Zest of 1 lemon

3 garlic cloves, minced

1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)

1 tablespoon fresh thyme leaves (or 1 teaspoon dried)

Salt and pepper to taste

For the Veggies:

2 cups baby potatoes, halved

1 cup carrots, sliced into 1-inch pieces

1 cup bell peppers, sliced (any color)

1 red onion, cut into wedges

2 tablespoons olive oil

Salt and pepper to taste

Fresh parsley for garnish (optional)

Instructions
 

Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper for easier cleanup.

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

      Marinate the chicken: Place the chicken thighs in a large bowl or resealable bag. Pour half of the marinade over the chicken, making sure each piece is well coated. Let it marinate for at least 15 minutes while you prepare the veggies.

        Prepare the vegetables: In another bowl, combine the baby potatoes, carrots, bell peppers, and red onion. Drizzle with olive oil, and season with salt and pepper. Toss to coat the vegetables evenly.

          Arrange on the sheet pan: Transfer the marinated chicken to the prepared sheet pan, skin-side up, then arrange the seasoned vegetables around the chicken.

            Drizzle remaining marinade: Pour the remaining marinade over the chicken and vegetables for extra flavor.

              Roast in the oven: Bake in the preheated oven for about 30-35 minutes, or until the chicken is cooked through (internal temperature of 165°F/75°C) and the vegetables are tender and slightly caramelized.

                Broil for crispiness (optional): If you desire a crispy skin on the chicken, switch the oven to broil for an additional 2-3 minutes, keeping a close eye to prevent burning.

                  Serve: Remove from the oven and let it rest for a few minutes. Garnish with fresh parsley if desired, and serve directly from the sheet pan for a casual and enjoyable meal!

                    Prep Time, Total Time, Servings: 10 minutes | 50 minutes | 4 servings