Sheet Pan Lemon Garlic Chicken with Vegetables is a simple, flavorful, and easy-to-make meal. Everything cooks on one pan, which means minimal cleanup and maximum convenience. The zesty lemon and garlic add brightness to the chicken and vegetables, making this dish an ideal choice for a busy weeknight dinner or a weekend family meal.
Here’s how to make Sheet Pan Lemon Garlic Chicken with Vegetables:
Ingredients:
- 4 bone-in, skin-on chicken thighs or chicken breasts
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 lemon (zested and juiced)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme (or rosemary)
- Salt and freshly ground black pepper, to taste
- 1 medium red onion, sliced
- 2 medium carrots, peeled and cut into rounds
- 1 bell pepper, sliced (any color)
- 1 zucchini, sliced
- 1 cup cherry tomatoes (optional, for extra color and flavor)
Instructions:
1. Prepare the Chicken Marinade:
- In a small bowl, combine the olive oil, minced garlic, lemon zest, lemon juice, dried oregano, dried thyme, salt, and pepper. Stir well to mix the marinade.
- Place the chicken thighs or breasts in a resealable plastic bag or shallow dish, then pour the marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 30 minutes (or up to 2 hours) to marinate.
2. Preheat the Oven:
- Preheat your oven to 400°F (200°C).
3. Prepare the Vegetables:
- While the chicken marinates, prepare your vegetables. Slice the red onion, carrots, bell pepper, and zucchini, and set them aside.
- If using, halve the cherry tomatoes and set them aside as well.
4. Arrange the Chicken and Vegetables:
- Line a large baking sheet with parchment paper or foil for easy cleanup.
- Remove the chicken from the marinade and arrange it on one side of the baking sheet.
- On the other side of the baking sheet, arrange the prepared vegetables in a single layer. Drizzle with a little more olive oil and season with salt, pepper, and extra oregano or thyme, if desired.
5. Roast in the Oven:
- Place the sheet pan in the preheated oven and roast for 30-40 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The vegetables should be tender and lightly caramelized.
- If using cherry tomatoes, add them to the sheet pan during the last 10 minutes of cooking, so they soften and blister but don’t overcook.
6. Serve:
- Once cooked, remove the sheet pan from the oven and let the chicken rest for a few minutes before serving.
- Serve the chicken alongside the roasted vegetables, garnished with fresh parsley or lemon wedges if desired.
Tips:
- Vegetable Variations: Feel free to swap in other vegetables such as potatoes, sweet potatoes, Brussels sprouts, or asparagus depending on what you have on hand.
- Chicken Options: You can also use boneless, skinless chicken breasts or thighs for a quicker cook time. Just be sure to check for doneness.
- Add Heat: If you prefer a bit of spice, sprinkle some red pepper flakes over the vegetables or chicken before roasting.
This Sheet Pan Lemon Garlic Chicken with Vegetables is a flavorful, nutritious, and easy-to-make meal that requires minimal prep and cleanup—perfect for busy days when you want a delicious dinner without the hassle!