This Sheet Pan Lemon Herb Chicken and Veggies recipe is a bright, hearty one-pan meal that’s as simple as it is flavorful. Tender chicken thighs, baby potatoes, carrots, and crisp green beans are tossed in olive oil, fresh lemon juice, and aromatic rosemary and thyme.
The recipe is straightforward and perfect for a fuss-free weeknight or weekend meal. Everything is spread on a single sheet pan and roasted until the chicken is golden, and the vegetables are tender, making it an excellent choice for easy sheet pan dinners.
Vibrant Sheet Pan Meal
The Sheet Pan Lemon Herb Chicken and Veggies is a delightful one-pan meal that brings together the rich flavors of herb-roasted chicken and colorful vegetables.
This dish is not only visually appealing but also incredibly simple to prepare, making it an ideal choice for busy weeknights.
With golden roasted chicken thighs, baby potatoes, sliced carrots, and crisp green beans, this recipe showcases how easy it is to create a healthy and satisfying dinner.
Ingredients That Shine
At the heart of this dish are the key ingredients: chicken thighs, baby potatoes, carrots, and green beans.
The chicken thighs are juicy and tender, while the baby potatoes add a comforting starchiness.
Sliced carrots and green beans provide a pop of color and crunch, making this meal as nutritious as it is delicious.
The addition of lemon juice, olive oil, and fresh herbs like rosemary and thyme elevates the flavors, creating a bright and aromatic profile that complements the roasted veggies beautifully.
Effortless Preparation
Preparing this meal is straightforward, requiring just a few simple steps.
Begin by tossing the chicken and vegetables with olive oil, lemon juice, and herbs in a large bowl.
This ensures that every piece is well-coated, enhancing the overall flavor of the dish.
Once everything is evenly mixed, spread the chicken and veggies out on a sheet pan in a single layer.
This allows for even roasting, ensuring that the chicken becomes golden and the vegetables caramelize perfectly.
Roasting to Perfection
Roasting is where the magic happens.
As the chicken cooks, it releases juices that mingle with the vegetables, creating a savory sauce that enhances every bite.
The high oven temperature helps achieve that desirable golden color and crispy skin on the chicken thighs while keeping the veggies tender yet slightly crisp.
In just 30-35 minutes, you’ll have a beautifully roasted meal that looks as good as it tastes.
The aroma wafting through your kitchen will surely entice everyone to gather around the table.
Serving Suggestions
Once the meal is ready, serve it hot, garnished with additional lemon wedges for a fresh burst of flavor.
This dish pairs wonderfully with a simple green salad or crusty bread to soak up any leftover juices.
It’s a complete meal that satisfies without overwhelming the palate.
Why Choose Sheet Pan Recipes?
Sheet pan recipes like this one are perfect for those seeking easy weeknight dinners.
They require minimal cleanup and allow for a variety of ingredients to be cooked simultaneously, saving time and effort in the kitchen.
With just one pan to wash, you can enjoy your meal without the hassle of extensive cleanup.
The Sheet Pan Lemon Herb Chicken and Veggies is not just a meal; it’s a celebration of flavors and simplicity.
Whether you’re cooking for family or hosting friends, this dish is sure to impress and satisfy.
Easy Sheet Pan Lemon Herb Chicken and Veggies
This dish features succulent chicken thighs paired with roasted veggies, creating a balanced and healthy weeknight dinner. The recipe takes about 45 minutes from start to finish and serves 4 people.
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 1 pound baby potatoes, halved
- 2 cups carrots, sliced
- 2 cups green beans, trimmed
- 2 tablespoons olive oil
- Juice of 1 lemon
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss the chicken thighs and vegetables with olive oil, lemon juice, rosemary, thyme, salt, and pepper until evenly coated.
- Spread the chicken and veggies in a single layer on a sheet pan.
- Roast in the preheated oven for 30-35 minutes, or until the chicken is golden and cooked through, and the vegetables are tender.
- Serve hot, garnished with additional lemon wedges if desired.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Servings: 4 servings
- Calories: 350kcal
- Fat: 18g
- Protein: 25g
- Carbohydrates: 30g