Easy Lemon Herb Sheet Pan Chicken Dinner
A flavorful and simple one-pan meal featuring tender chicken and roasted vegetables with bright lemon and aromatic herbs.
Equipment
- large bowl
- baking sheet
- parchment paper
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 2 medium lemons
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 lb small potatoes (cremini or baby)
- 1 large bell pepper (any color)
- 1 small red onion
- Fresh parsley for garnish (optional)
Instructions
Preparation
- Combine chicken with lemon zest, lemon juice, olive oil, minced garlic, oregano, thyme, salt, and pepper in a bowl.
- Toss well to coat and marinate for at least 15 minutes at room temperature, or up to 30 minutes in the fridge.
Cooking
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss potatoes, bell pepper, and red onion with olive oil, salt, and pepper in a separate bowl.
- Spread seasoned vegetables and marinated chicken evenly on the baking sheet in a single layer.
- Roast for 20-25 minutes, or until chicken is cooked through and vegetables are tender-crisp; stir halfway through.
Finishing
- Squeeze juice from the remaining lemon over the dish and garnish with fresh chopped parsley if desired.
- Serve immediately.
Notes
Ensure not to overcrowd the baking sheet for best roasting results. For extra flavor, consider adding a sprinkle of red pepper flakes with the herbs.