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18 Healthy Chicken Dinner Recipes That Are Big On Flavor
MD Ashraf Ahmed

Lemon Herb Roasted Chicken and Veggies

I've made this sheet pan dinner many times in my own kitchen, and it never lets me down. The chicken comes out juicy with crisp edges, and the lemon, garlic, and fresh herbs make it taste like a restaurant meal. It's one pan, 15 minutes of prep, and very little cleanup.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs bone-in skin-on chicken thighs (or boneless chicken breasts)
  • 3 cups broccoli florets
  • 3 medium carrots sliced into rounds
  • 1 lb baby potatoes halved
  • 3 tbsp olive oil
  • 1 lemon zest and juice
  • 4 garlic cloves minced
  • 2 tsp fresh rosemary chopped
  • 2 tsp fresh thyme leaves
  • 1 tsp paprika
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp fresh parsley chopped (for serving)

Method
 

  1. Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper.
  2. In a small bowl, mix the olive oil, lemon zest, lemon juice, garlic, rosemary, thyme, paprika, salt, and pepper.
  3. Add the potatoes and carrots to the pan and toss them with a third of the herb mixture. Roast for 10 minutes to give them a head start.
  4. Toss the chicken with half of the remaining mixture. Toss the broccoli with the rest.
  5. Take the pan out of the oven. Push the potatoes and carrots to the sides, then add the chicken in the center and the broccoli around it.
  6. Roast for 25 minutes, until the chicken reaches 165°F (74°C) and the vegetables are golden at the edges.
  7. Rest the chicken for 5 minutes, then sprinkle with fresh parsley and a squeeze of lemon. Serve hot.

Notes

  • Chicken thighs are more forgiving and juicier. If you use breasts, check them at 20 minutes so they don't dry out.
  • Cut all the vegetables to a similar size so they cook evenly.
  • Don't crowd the pan. Use two pans if needed, because crowded vegetables steam instead of caramelizing.
  • Always check doneness with a meat thermometer. The chicken is done at 165°F (74°C).
  • For meal prep, store leftovers in an airtight container in the fridge for up to 4 days.
  • Swap in zucchini, bell peppers, or green beans, depending on what you have.