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Golden roasted chicken thighs with colorful vegetables on a sheet pan, garnished with fresh lemon slices and herbs

Sheet Pan Lemon Garlic Chicken & Veggies

An easy one-pan meal with juicy chicken thighs, crispy potatoes, and tender veggies coated in a bright lemon garlic sauce.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs
  • 1 lb baby potatoes halved
  • 2 cups broccoli florets
  • 1 red bell pepper sliced
  • 1/4 cup olive oil
  • 3 garlic cloves minced
  • Zest and juice of 1 lemon
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp chopped fresh parsley for garnish

Method
 

  1. Step 1: Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper.
  2. Step 2: In a small bowl, whisk together olive oil, minced garlic, lemon zest, lemon juice, oregano, salt, and pepper.
  3. Step 3: Place chicken thighs in a large bowl and pour half the marinade over them. Toss to coat and set aside.
  4. Step 4: On the prepared sheet pan, toss potatoes, broccoli, and bell pepper with the remaining marinade until evenly coated.
  5. Step 5: Spread veggies in an even layer on the pan, then nestle the marinated chicken thighs among them.
  6. Step 6: Bake for 30-35 minutes until chicken reaches 165°F (74°C) and potatoes are fork-tender.
  7. Step 7: Broil for 2-3 minutes at the end for extra crispiness if desired.
  8. Step 8: Garnish with fresh parsley and serve immediately.

Notes

For crispier chicken, pat thighs dry before marinating. Swap veggies based on season - zucchini or asparagus work great in summer!