- Sheet Pan Lemon Garlic Herb Chicken

Elevate your dinner game with my Sheet Pan Lemon Garlic Herb Chicken, a flavorful delight that combines juicy chicken and vibrant veggies in one easy dish. Discover how to marinate the chicken to perfection and roast it for a crispy finish. This recipe is perfect for impressing family and friends without the fuss. Click through to explore the full recipe and transform your dinner into a delicious experience everyone will love!

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Ingredients

4 bone-in, skin-on chicken thighs

2 tablespoons olive oil

3 cloves garlic, minced

1 lemon (zest and juice)

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

1 cup cherry tomatoes, halved

1 red bell pepper, sliced

1 yellow zucchini, sliced

Fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 425°F (220°C).

In a large mixing bowl, combine olive oil, minced garlic, lemon zest, lemon juice, oregano, thyme, paprika, salt, and pepper. Whisk together until well mixed.

Add the chicken thighs to the bowl and ensure they are well coated with the marinade. Let them marinate for about 15-30 minutes for enhanced flavor.

While the chicken is marinating, prepare your vegetables. Place halved cherry tomatoes, sliced red bell pepper, and zucchini on a large sheet pan. Drizzle with olive oil and season with salt and pepper; toss gently to combine.

After marinating, position the chicken thighs on top of the vegetables on the sheet pan, skin side up.

Roast everything in the preheated oven for 30-35 minutes or until the chicken is cooked through (internal temperature should reach 165°F or 75°C) and the skin is crispy.

Remove from the oven and let rest for 5 minutes before serving.

Garnish with freshly chopped parsley before serving.

Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4