sheet pan meals
This sheet pan meal combines juicy lemon garlic chicken thighs with a colorful medley of seasonal vegetables. Simple to prepare and perfect for busy weeknights, everything cooks together on one pan, making cleanup a breeze.
Equipment
- 1 large sheet pan
- 1 mixing bowl
- 1 measuring spoons
- 1 cutting board
- 1 tongs or spatula
Ingredients
- 4 large chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 lemon zested and juiced
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- to taste salt and pepper
- 1 red bell pepper sliced into strips
- 1 zucchini sliced
- 1 cup cherry tomatoes, halved
- 1 medium red onion, cut into wedges
Instructions
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine olive oil, minced garlic, lemon juice, lemon zest, oregano, paprika, salt, and pepper to create a marinade.
- Add the chicken thighs to the marinade, ensuring they are well coated. Let them marinate for about 10 minutes while you prepare the vegetables.
- On the sheet pan, spread out the sliced bell pepper, zucchini, cherry tomatoes, and red onion. Drizzle with a little olive oil and season with salt and pepper.
- Place the marinated chicken thighs on top of the vegetables on the sheet pan.
- Bake in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
- If desired, broil for an additional 2-3 minutes for crispier skin.
- Remove from the oven and let it rest for 5 minutes before serving.
Notes
Feel free to substitute the vegetables with your favorites; asparagus or carrots work well too.
If you prefer, use chicken breasts instead of thighs but adjust the cooking time since they have a shorter cooking time.
Leftover chicken and vegetables can be stored in an airtight container in the refrigerator for up to 3 days.