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Easy Sheet Pan Lemon Herb Chicken Recipe with Roasted Veggies

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This vibrant sheet pan lemon herb chicken with roasted vegetables is a fuss-free, flavorful dinner featuring juicy chicken thighs, zesty lemon, and a medley of caramelized veggies. Perfect for busy weeknights, meal prep, or family gatherings, it’s naturally gluten- and dairy-free and comes together with minimal cleanup.

Ingredients

Scale
  • 2 lbs bone-in, skin-on chicken thighs
  • 3 tbsp olive oil (for chicken)
  • 3 tbsp lemon juice (from 1 large lemon)
  • Zest from 1 lemon
  • 3 cloves garlic, minced
  • 2 tsp fresh thyme, chopped (or 1 tsp dried thyme)
  • 2 tbsp fresh parsley, chopped
  • 1 tsp dried oregano
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes (optional)
  • 3 medium carrots, peeled and cut into 1-inch coins
  • 1 large red bell pepper, chopped
  • 1 medium red onion, cut into wedges
  • 1 lb baby potatoes, halved
  • 1 medium zucchini, sliced
  • 2 tbsp olive oil (for veggies)
  • Kosher salt & black pepper to taste
  • Extra chopped fresh parsley (for garnish)
  • Lemon wedges (for serving)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or foil for easy cleanup.
  2. In a large mixing bowl, combine 3 tbsp olive oil, 3 tbsp lemon juice, lemon zest, minced garlic, thyme, parsley, oregano, kosher salt, black pepper, and red pepper flakes. Toss chicken thighs to coat well. Let marinate while prepping veggies (10–30 minutes).
  3. In a separate bowl, toss carrots, potatoes, bell pepper, onion, and zucchini with 2 tbsp olive oil, kosher salt, and black pepper until evenly coated.
  4. Scatter vegetables in a single layer on the sheet pan. Nestle marinated chicken thighs on top, skin-side up. Pour any leftover marinade over the chicken.
  5. Roast for 35–40 minutes, until chicken is golden, skin is crisp, and a thermometer reads 165°F in the thickest part. Veggies should be tender and caramelized. For extra color, broil for 2–3 minutes at the end, watching closely.
  6. Let chicken rest on the pan for 5 minutes before serving. Garnish with extra parsley and serve with lemon wedges.

Notes

For crispier chicken skin, pat thighs dry before marinating. Don’t overcrowd the pan—use two pans if needed for proper roasting. Marinate chicken for at least 10 minutes for best flavor. Cut veggies evenly for uniform cooking. Recipe is naturally gluten- and dairy-free. Swap veggies or protein as desired. Leftovers keep well and are freezer-friendly.

Nutrition

Keywords: sheet pan chicken, lemon herb chicken, roasted vegetables, easy dinner, gluten-free, dairy-free, meal prep, one pan, family meal

Find it online: https://lucydishes.com/easy-sheet-pan-lemon-herb-chicken-recipe-with-roasted-veggies/