Quick Weeknights · Mediterranean
Sheet Pan Lemon Herb Roasted Chicken and Veggies
This is a straightforward approach to roasting chicken thighs and vegetables on a single sheet pan.
Why This Works
Roasting everything together allows the flavors to meld beautifully, and the high heat creates delicious caramelization on both the chicken and vegetables.
The Upgrade
Add some cubed sweet potatoes or chunks of zucchini to the sheet pan for extra color and nutrients.
Chef's Secret
Michelin TechniqueDon't overcrowd the pan! Giving the chicken and vegetables enough space allows them to roast and caramelize properly instead of steaming.
Ingredients
Total time including resting: 40 min
Directions
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
Pat the chicken thighs dry with paper towels. Cut the red bell pepper into 1-inch pieces. Mince the garlic cloves.
5 minIn a large bowl, combine the chicken thighs, broccoli florets, red bell pepper pieces, minced garlic, olive oil, rosemary, thyme, salt, and pepper. Squeeze the juice of half the lemon over the mixture.
5 minToss everything together until the chicken and vegetables are evenly coated.
1 minArrange the chicken thighs and vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded. Place the chicken skin-side up.
2 minRoast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and slightly caramelized.
30 minAbout halfway through cooking (around 15 minutes), carefully toss the vegetables to ensure even roasting.
15 minRemove from the oven. Slice the remaining half lemon and arrange the slices on top of the chicken and vegetables for the last 5 minutes of roasting, or squeeze fresh lemon juice over everything just before serving.
5 minServe directly from the sheet pan.
Wine Pairing
Chardonnay
White Wine
The BottleLouis Jadot Chablis
A crisp, unoaked Chablis provides the necessary tension to balance the roasted chicken fat and herbs. Its stony minerality echoes the earthiness of roasted vegetables perfectly.
Nutrition per Serving
500
calories
40g
protein
25g
carbs
30g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Quick Greek Salad
Combine tomatoes, olives, and feta for a fresh Mediterranean element that complements the roasted flavors.
Ingredients
Directions
Combine tomatoes, olives, feta, and red onion in a medium bowl.
In a small bowl, whisk together olive oil, lemon juice, and oregano.
Season the dressing with salt and pepper.
Pour the dressing over the salad ingredients.
Gently toss to combine.
Serve immediately.
Side Dish
Herbed Couscous
Quick-cooking couscous absorbs the pan juices and adds a fluffy starch component to complete the meal.
Ingredients
Directions
Bring the stock, butter, and salt to a rolling boil in a medium saucepan.
Remove the pan from the heat immediately.
Stir in the couscous, cover the pan tightly with a lid, and let stand for 5 minutes.
Uncover and fluff the couscous gently with a fork to separate the grains.
Fold in the fresh parsley, chives, and black pepper.
Serve immediately while hot, allowing the grains to soak up any resting juices from the roasted chicken.
Member Reviews
How did it turn out?
Rate this recipe
Tasty and easy. Mine wasn't as photogenic but the flavor was there.