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Sheet Pan Lemon Garlic Chicken with Vegetables

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 450
A flavorful and easy sheet pan dinner featuring tender chicken thighs, fresh vegetables, and a zesty lemon garlic sauce.

Ingredients

Protein

  • 2 pounds skinless, boneless chicken thighs
  • Salt and pepper Salt and pepper (to taste)

Dairy

  • 1/4 cup unsalted butter

Vegetables

  • 1/2 cup sliced red onion
  • 4 cloves garlic, minced
  • 2 teaspoons Greek seasoning
  • 1 pound asparagus, washed, trimmed, and halved
  • 6 mini bell peppers assorted colors, seeds removed, quartered
  • 1/2 cup chicken broth
  • 1 lemon zested and juiced

Garnish

  • lemon slices lemon slices (for garnish, optional)
  • fresh parsley sprigs fresh parsley sprigs (for garnish, optional)

Instructions 

  • Preheat oven to 400°F (200°C). Line a sheet pan with foil or parchment. Pat chicken dry, season with salt and pepper, then brown in a skillet with melted butter for 3-5 minutes per side. Transfer to sheet pan and roast for 15 minutes.
  • In the same skillet, off heat, add onion, garlic, and Greek seasoning. Stir in asparagus and bell peppers. Mix chicken broth, lemon zest, and juice, then stir into vegetables and sit off heat.
  • Turn chicken thighs over, add vegetables around, and ladle pan liquid over each piece. Bake until chicken reaches 165°F (74°C), about 15 minutes.
  • Arrange chicken on a serving dish, surround with vegetables, garnish with lemon slices and parsley. Serve warm.

Notes

For extra flavor, marinate chicken with lemon and garlic beforehand.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: Mediterranean
Keyword: Chicken, lemon, Vegetables