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Healthy Sheet Pan Lemon Herb Chicken

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 350
A flavorful and healthy sheet pan dinner featuring lemon herb chicken thighs with roasted vegetables, perfect for a quick and nutritious meal.

Ingredients

Protein

  • 4 pieces boneless skinless chicken thighs

Vegetables

  • 2 cups baby potatoes (halved)
  • 1 cup carrots (sliced)
  • 1 cup zucchini (sliced)

Seasonings & Oils

  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 lemon zest lemon zest (zest of 1 lemon)
  • 3 cloves garlic (minced)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper

Garnish

  • fresh parsley (chopped for garnish) fresh parsley

Instructions 

  • Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
  • Mix olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper.
  • Rub half of the mixture on chicken, then place on pan. Toss vegetables with remaining mixture and arrange around chicken.
  • Bake for 30-35 minutes until chicken reaches 165°F and vegetables are tender. Broil for 2-3 minutes for golden edges.
  • Garnish with chopped parsley before serving.

Notes

Use fresh herbs for best flavor and ensure chicken is cooked to 165°F for safety.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Chicken, healthy, lemon