Sheet Pan Lemon Herb Chicken with Roasted Vegetables

Bone-in chicken thighs get rubbed with lemon, garlic, and rosemary, then roasted alongside broccoli, bell peppers, and zucchini on a single sheet pan. The chicken skin crisps up while the vegetables caramelize at the edges, and everything picks up the bright, herby flavor from the marinade. It's a straightforward weeknight dinner that keeps cleanup to a minimum and gives you protein and vegetables in one go.

By TasteBuds

Recipe details

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

Ingredients

  • 2 lb bone-in, skin-on chicken thighs (about 6 thighs)
  • 4 tbsp extra-virgin olive oil, divided
  • 3 tbsp fresh lemon juice (from about 1½ lemons)
  • 1 tbsp lemon zest (from about 1 lemon)
  • 5 cloves garlic, minced
  • 2 tbsp fresh rosemary, finely chopped
  • 1½ tsp kosher salt
  • ¾ tsp black pepper, freshly ground
  • 1 lb broccoli, cut into florets
  • 1 large red bell pepper, cut into 1-inch strips
  • 1 large yellow bell pepper, cut into 1-inch strips
  • 2 medium zucchini, cut into half-moons about ½ inch thick
  • for serving fresh lemon wedges
  • for garnish fresh rosemary sprigs, optional

Instructions

  1. Line a large rimmed baking sheet with parchment paper or aluminum foil.
  2. Zest 1 lemon to get 1 tbsp lemon zest, then juice 1½ lemons to get 3 tbsp fresh lemon juice.
  3. Mince 5 cloves garlic.
  4. Finely chop 2 tbsp fresh rosemary.
  5. In a small bowl, whisk together 3 tbsp fresh lemon juice, 1 tbsp lemon zest, 3 tbsp extra-virgin olive oil, 5 cloves garlic, minced, 2 tbsp fresh rosemary, finely chopped, 1½ tsp kosher salt, and ¾ tsp black pepper, freshly ground.
  6. Pat 2 lb bone-in, skin-on chicken thighs dry with paper towels, then place them in a large mixing bowl. Pour the lemon-herb mixture over the chicken and rub it all over, getting under the skin where you can. Let the chicken sit while you prep the vegetables.
  7. Cut 1 lb broccoli into florets.
  8. Cut 1 large red bell pepper and 1 large yellow bell pepper into 1-inch strips.
  9. Cut 2 medium zucchini into half-moons about ½ inch thick.
  10. Preheat your oven to 425°F (220°C).
  11. Place the marinated chicken thighs skin-side up on the prepared baking sheet, spacing them out a bit. Arrange the broccoli florets, red bell pepper strips, yellow bell pepper strips, and zucchini half-moons around the chicken in a single layer. Drizzle the vegetables with 1 tbsp extra-virgin olive oil and toss them directly on the pan to coat, then spread everything back out so nothing overlaps too much.
  12. Roast for 40 minutes, until the chicken skin is golden and crispy, the meat reads 175°F (80°C) at the thickest part, and the vegetables are tender with charred edges.
  13. Remove the pan from the oven and let everything rest for 5 minutes.
  14. Transfer the chicken and vegetables to a serving platter. Serve with fresh lemon wedges for squeezing, and scatter fresh rosemary sprigs over the top if you like.