sheet pan dinners chicken
This sheet pan dinner features juicy lemon garlic chicken paired with colorful vegetables, all roasted to perfection for a hassle-free meal. The combination of flavors and easy cleanup makes it a family favorite.
Equipment
- 1 large sheet pan
- 1 mixing bowl
- 1 whisk
- 1 cutting board
Ingredients
- 4 pieces bone-in, skin-on chicken thighs About 1.5 lbs.
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 piece lemon, juiced and zested
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup broccoli florets
- 1 cup baby carrots
- 1 piece red bell pepper, sliced
- 1 small red onion, sliced
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine olive oil, minced garlic, lemon juice, lemon zest, dried oregano, salt, and black pepper. Whisk together until well blended.
- Place the chicken thighs on the sheet pan and brush half of the lemon garlic mixture over the chicken.
- In the same bowl, add the broccoli, baby carrots, red bell pepper, and red onion. Pour the remaining lemon garlic mixture over the vegetables and toss to coat evenly.
- Arrange the vegetables around the chicken on the sheet pan in a single layer.
- Roast in the preheated oven for 25-30 minutes, or until the chicken's internal temperature reaches 165°F (75°C) and the vegetables are tender and lightly browned.
- Remove from the oven and let it rest for a few minutes before serving.
- For extra crispy chicken skin, broil on high for the last 2-3 minutes of cooking time.
- Serve with a side of rice or quinoa for a complete meal.
Notes
Feel free to substitute the vegetables based on what you have on hand or your family’s preferences.
For extra crispy chicken skin, broil on high for the last 2-3 minutes of cooking time.
Serve with a side of rice or quinoa for a complete meal.