Go Back

Healthy Sheet Pan Lemon Herb Chicken

This lemon herb chicken is fresh, bright, and so easy to make. Juicy chicken and tender veggies roast together on one pan. With garlic, olive oil, and zesty lemon, every bite is full of flavor. Perfect for busy nights and quick clean up.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Vegetables
  • 4 boneless skinless chicken thighs
  • 2 cups baby potatoes halved
  • 1 cup carrots sliced
  • 1 cup zucchini sliced
Lemon Herb Marinade
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 lemon zest zest of 1 lemon
  • 3 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • fresh parsley chopped for garnish

Equipment

  • Large Sheet Pan
  • Parchment Paper
  • Mixing Bowl

Method
 

  1. Preheat your oven to 400 F. Line a large sheet pan with parchment paper for easy cleanup.
  2. In a small bowl, mix olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper.
  3. Place the chicken thighs on the sheet pan. Pour half of the lemon herb mixture over the chicken and rub well.
  4. Add the potatoes, carrots, and zucchini to the pan. Drizzle the remaining mixture over the vegetables and toss gently to coat.
  5. Spread everything in a single layer. Bake for 30 to 35 minutes until the chicken reaches 165 F internally and the vegetables are tender.
  6. Broil for 2 to 3 minutes for golden edges if desired. Remove from oven and garnish with fresh parsley before serving.

Notes

Avoid overcrowding the pan to ensure proper roasting. Pat the chicken dry before seasoning for better browning. You can substitute chicken breasts but reduce the cooking time slightly to prevent dryness.