Cooking Lucid
Sheet Pan Lemon Herb Roasted Chicken and Veggies
Simplify dinner with this easy sheet pan meal featuring tender roasted chicken and a medley of colorful vegetables seasoned with bright lemon and herbs. It's a complete, flavorful dinner with minimal cleanup.
Prep 15 min
Cook 40 min
Total 55 min
Serves 4
Ingredients
Step 1 — For the Chicken and Vegetables
- 1.5 lbs boneless, skinless chicken thighs
- 1 lb baby potatoes, halved or quartered
- 1 red onion, cut into wedges
- 2 cups broccoli florets
- 1 red bell pepper, cut into chunks
- 3 tablespoons olive oil
- 1 lemon, half juiced, half cut into wedges
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- 1
Preheat and Prep Pan
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- 2
Season Vegetables
In a large bowl, toss the baby potatoes and red onion with 1.5 tablespoons of olive oil, half of the rosemary, thyme, garlic powder, salt, and pepper. Spread them on one side of the prepared baking sheet.
- 3
Roast Potatoes and Onions
Roast the potatoes and onions for 15 minutes.
- 4
Prepare and Add Chicken and Remaining Veggies
While the potatoes and onions roast, toss the chicken thighs, broccoli florets, and red bell pepper chunks with the remaining 1.5 tablespoons of olive oil, lemon juice, remaining rosemary and thyme, salt, and pepper. Add the chicken and remaining vegetables to the baking sheet with the partially roasted potatoes and onions. Arrange in a single layer.
- 5
Finish Roasting
Return the baking sheet to the oven and roast for another 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender and slightly caramelized. Serve immediately with lemon wedges.
Nutrition per serving: 500 cal · 35g protein · 40g carbs · 25g fat · 8g fiber
