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Easy • Chicken

Sheet Pan Lemon Herb Chicken and Veggies

This effortless sheet pan meal features tender chicken and colorful vegetables, all cooked together with bright lemon and herbs.

Prep
15 min
Cook
25 min
Servings
4
Level
Easy
Sheet Pan Lemon Herb Chicken and Veggies

Say hello to your new favorite weeknight warrior! This Sheet Pan Lemon Herb Chicken and Veggies is a culinary superhero, delivering big flavors with minimal cleanup. It's the perfect easy dinner that practically cooks itself, leaving you more time to relax.

Ingredients

Yield: 4 servings

Main

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
  • 1 lb small red potatoes, quartered
  • 1 lb broccoli florets
  • 1 red bell pepper, cut into 1-inch pieces
  • 2 tbsp olive oil
  • 1 tbsp dried Italian seasoning
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Juice of 1/2 lemon
  • Fresh parsley, chopped, for garnish (optional)

Preparation

  1. Step 1

    Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

  2. Step 2

    In a large bowl, combine chicken thighs, red potatoes, broccoli florets, and red bell pepper. Drizzle with olive oil.

  3. Step 3

    Sprinkle the Italian seasoning, garlic powder, salt, and black pepper over the chicken and vegetables. Toss everything well to ensure it's evenly coated.

  4. Step 4

    Spread the chicken and vegetables in a single layer on the prepared baking sheet. Don't overcrowd the pan; use two pans if necessary for best results.

  5. Step 5

    Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender-crisp. Flip halfway through cooking for even browning.

  6. Step 6

    Remove from oven, squeeze fresh lemon juice over the top, and garnish with fresh parsley if desired. Serve immediately.

Tips

  • Vary the vegetables with what you have on hand – zucchini, carrots, or green beans work great.
  • For extra crispiness, broil for the last 2-3 minutes, watching carefully to prevent burning.
  • Marinate the chicken in the oil and spices for 30 minutes beforehand for deeper flavor development.

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