Description
A simple and delicious recipe for Sheet Pan Lemon Herb Chicken and Vegetables, perfect for a quick weeknight dinner.
Ingredients
Scale
- 4 chicken thighs
- 2 cups mixed vegetables (bell peppers, zucchini, and carrots)
- 2 tablespoons olive oil
- 2 lemons (juiced and zested)
- 2 teaspoons dried oregano
- 2 teaspoons garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine olive oil, lemon juice, lemon zest, oregano, garlic powder, salt, and pepper.
- Add chicken thighs to the bowl and coat them well with the marinade.
- Place the marinated chicken on a sheet pan.
- Add mixed vegetables around the chicken on the sheet pan.
- Drizzle any remaining marinade over the vegetables.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Serve warm and enjoy!
Notes
- Feel free to use any vegetables you have on hand.
- For extra flavor, marinate the chicken for a few hours or overnight.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg