Sheet Pan Lemon Garlic Chicken with Seasonal Vegetables
A delightful sheet pan meal featuring juicy lemon garlic chicken paired with a medley of seasonal vegetables, perfect for a family dinner.
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Ingredients
Yields 4 servings
- (4) chicken thighs, bone-in, skin-on
- (2 tablespoons) olive oil
- (2) lemons, juiced and zested
- (4) garlic cloves, minced
- (1 teaspoon) dried oregano
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
- (1 cup) cherry tomatoes
- (1) zucchini, sliced
- (1) bell pepper, sliced
- (1 cup) baby carrots
- (1) red onion, cut into wedges
- Fresh parsley, for garnish
Instructions
- 1
Preheat the oven to 400°F (200 °C).
- 2
In a large bowl, combine 2 tablespoons olive oil, juice of 2 lemons, 2 teaspoons lemon zest, 4 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add 2/4 teaspoon black pepper.
- 3
Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Let them marinate for 20 minutes.
- 4
While the chicken is marinating, prepare the vegetables. In a separate bowl, toss together 1 cup cherry tomatoes, 1 sliced zucchini, 1 sliced bell pepper, 1 cup baby carrots, and 1 red onion cut into wedges with a drizzle of olive oil and a pinch of salt and pepper.
- 5
On a large sheet pan, arrange the marinated chicken thighs in the center and spread the seasoned vegetables around them evenly.
- 6
Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender.
- 7
Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh parsley.
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