Sheet Pan Lemon Herb Chicken with Roasted Vegetables

Bone-in chicken thighs and a colorful jumble of broccoli, bell peppers, and zucchini share a single sheet pan, all roasted together until the skin crisps and the vegetables caramelize at the edges. Fresh lemon, garlic, and rosemary bring bright, herbaceous flavor without any added sugar or sweet sauces. Everything goes into the oven at once, then comes out golden and ready to plate. Minimal fuss, maximum satisfaction.

By TasteBuds

Recipe details

Yield
4 people
Prep time
20 minutes
Cook time
40 minutes
Total time
50 minutes

Ingredients

  • 6 thighs (about 2 lb) Bone-in, skin-on chicken thighs
  • 3 cups Broccoli florets, cut into bite-sized pieces
  • 2 large Bell peppers, seeded and cut into 1-inch strips (any color)
  • 2 medium Zucchini, sliced into ½-inch rounds
  • 5 cloves Garlic, minced
  • 2 tbsp Fresh rosemary, finely chopped
  • 1 large Lemon, zested and juiced
  • 3 tbsp Olive oil
  • 1½ tsp Kosher salt
  • ¾ tsp Freshly ground black pepper

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
  3. In a small bowl, combine 1 large lemon, zested, 1 large lemon, juiced (about 3 tablespoons), 5 cloves garlic, minced, 2 tbsp fresh rosemary, finely chopped, 3 tbsp olive oil, 1½ tsp kosher salt, and ¾ tsp freshly ground black pepper. Stir until well blended.
  4. Place 6 bone-in, skin-on chicken thighs (about 2 lb / 900 g) on one half of the prepared baking sheet. Spoon about half the lemon-herb mixture over the chicken, rubbing it under the skin and all over the surface.
  5. Scatter 3 cups broccoli florets (450 g), cut into bite-sized pieces, 2 large bell peppers, seeded and cut into 1-inch strips, and 2 medium zucchini, sliced into ½-inch rounds around and beside the chicken on the sheet pan. Drizzle the remaining lemon-herb mixture over the vegetables and toss gently with your hands or tongs to coat everything evenly.
  6. Arrange the chicken skin-side up and spread the vegetables in a single layer as much as possible. Don't stress if they overlap a little; they'll still roast beautifully.
  7. Roast for 35 to 40 minutes, until the chicken skin is golden and crisp, the meat reads 165°F (74°C) on an instant-read thermometer inserted into the thickest part without touching bone, and the vegetables are tender with charred edges.
  8. Let the pan rest for 5 minutes before serving. The chicken will stay juicy and the flavors will settle.
  9. Serve the chicken thighs alongside the roasted vegetables, spooning any pan juices over the top.