Lemony Sheet Pan Garlic Herb Chicken

Brighten up your spring gatherings with this Lemony Sheet Pan Garlic Herb Chicken! Its the perfect easy weeknight dinner or festive brunch dish, combining juicy chicken thighs and colorful vegetables, all infused with zesty lemon and aromatic herbs. This meal is not only delicious but also healthy, packed with protein and essential nutrients. Impress your family or guests with minimal effort. Try it tonight and enjoy the comforting flavors of the season!

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Ingredients

4 boneless, skinless chicken thighs

2 tablespoons olive oil

3 cloves of garlic, minced

Zest and juice of 1 large lemon

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper, to taste

1 pint cherry tomatoes, halved

1 large zucchini, sliced into half-moons

1 red bell pepper, chopped

Fresh parsley, for garnish

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

Prepare the Chicken Marinade: In a medium bowl, whisk together the olive oil, minced garlic, lemon zest, lemon juice, dried oregano, dried thyme, smoked paprika, salt, and pepper.

Marinate the Chicken: Place the chicken thighs in a large ziplock bag or a shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish, ensuring the chicken is well coated. Let it marinate for at least 30 minutes (or up to 2 hours in the fridge for deeper flavor).

Prepare the Vegetables: While the chicken is marinating, chop the cherry tomatoes, zucchini, and red bell pepper. Place them in a large bowl and drizzle with a little olive oil, salt, and pepper. Toss to combine.

Arrange on Baking Sheet: After marination, remove the chicken from the bag or dish and place it on one side of the lined baking sheet. Arrange the marinated vegetables on the other side of the sheet in a single layer.

Bake the Dish: Place the baking sheet in the preheated oven and bake for 25-30 minutes or until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender.

Baste for Extra Flavor: Halfway through the baking process (around the 15-minute mark), you can baste the chicken with the pan juices to keep it moist and flavorful.

Garnish and Serve: Once done, remove from the oven and let it rest for a few minutes. Garnish with fresh parsley before serving. Enjoy your delicious lemony sheet pan garlic herb chicken with crusty bread or over rice for a complete meal!

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