Lemon Garlic Chicken with Spring Vegetables
A flavorful and healthy sheet pan meal featuring tender chicken thighs, vibrant spring vegetables, and a zesty lemon garlic marinade, all roasted to perfection.
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Ingredients
Yields 4 servings
- (4) chicken thighs
- (1/4 cups) olive oil
- (2) lemons (juiced)
- (4) garlic cloves (minced)
- (1 teaspoon) dried oregano
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
- (1 cup) asparagus (trimmed)
- (1 cup) cherry tomatoes
- (1 cup) baby carrots
- (1/2 cups) red onion (sliced)
- (1 tablespoon) fresh parsley (chopped)
Instructions
- 1
Preheat the oven to 400°F (200 °C).
- 2
In a small bowl, whisk together 1/4 cup olive oil, juice of 2 lemons, 4 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- 3
Place 4 chicken thighs on a large sheet pan and pour the marinade over them, ensuring they are well coated. Let marinate for 15 minutes.
- 4
While the chicken is marinating, prepare the vegetables: trim 1 cup asparagus, halve 1 cup cherry tomatoes, slice 1/2 cup red onion, and peel 1 cup baby carrots if necessary.
- 5
After marinating, arrange the vegetables around the chicken on the sheet pan.
- 6
Drizzle any remaining marinade over the vegetables and toss lightly to coat.
- 7
Roast in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74 °C) and the vegetables are tender.
- 8
Remove from the oven and let rest for 5 minutes before serving. Garnish with 1 tablespoon chopped fresh parsley.
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