Sheet Pan Lemon Herb Chicken with Roasted Veggies

Some nights call for easy, no-fuss cooking, and that’s why I like this sheet pan lemon herb chicken with roasted veggies. It cooks all at once, so you can get dinner going while you take care of other things.

The Story Behind This Recipe

I started making this kind of tray bake when I needed something quick but still fresh-tasting. The lemon and herbs add brightness without any complicated prep, and roasting everything together lets the flavors mingle nicely.

I usually choose whatever veggies are looking good in the fridge – here it’s a mix of bell peppers, zucchini, and red onion, but sometimes I swap in carrots or asparagus. The chicken thighs get a good soak in lemon juice, olive oil, garlic, and herbs before hitting the pan, which helps keep them juicy and tender.

One thing I pay attention to is making sure the veggies don’t crowd the pan too much, so they roast instead of steam. You want a little bit of color on everything for extra flavor. Once everything’s out of the oven, I drizzle a bit more fresh lemon over the top before serving.

This meal’s gotten a thumbs up from family and friends, mostly because it’s familiar and still feels a bit special with the lemon and herbs. Plus, everything in one pan means less cleanup, which is always appreciated on busy nights.

Cuisine: American
Course: Dinner
Servings: 4
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 lemon, zested and juiced
• 3 tablespoons olive oil, divided
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper
• 1 red bell pepper, sliced
• 1 zucchini, sliced into half-moons
• 1 small red onion, cut into wedges
• Fresh parsley, chopped (optional)

Instructions

1. Step 1. Preheat oven to 425°F (220°C).
2. Step 2. In a small bowl, whisk together lemon juice, lemon zest, 2 tablespoons olive oil, garlic, oregano, thyme, salt, and pepper.
3. Step 3. Place chicken thighs in a large bowl and pour half of the lemon herb mixture over them. Toss to coat and let marinate for 10 minutes if you have time.
4. Step 4. On a large rimmed baking sheet, spread out the bell pepper, zucchini, and red onion. Drizzle with remaining olive oil and season with salt and pepper. Toss to combine.
5. Step 5. Nestle the chicken thighs skin-side up among the vegetables on the baking sheet. Brush the chicken skin with any remaining marinade.
6. Step 6. Roast for 30–35 minutes until the chicken is cooked through and skin is crispy, and vegetables are tender with browned edges.
7. Step 7. Remove from oven and drizzle with a little fresh lemon juice and sprinkle parsley on top if using. Serve immediately.

Tips for Success

• Pat the chicken skin dry before marinating to help it get crispier in the oven.
• Don’t overcrowd the pan; using a large sheet pan helps the veggies roast properly.
• If you want faster cooking, use boneless chicken thighs, but watch the cooking time closely.
• Let the chicken rest a few minutes after baking so the juices redistribute.

Variations & Substitutions

• Swap in sweet potatoes or baby potatoes for heartier veggies.
• Add a pinch of red pepper flakes to the marinade for a little heat.
• Use fresh herbs like rosemary or sage instead of dried, adjusting amounts.
• Try lemon wedges roasted alongside for extra citrus flavor.