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Sheet Pan Chicken And Veggies

Sheet Pan Lemon Herb Chicken and Veggies Recipe

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Prep Time 15 minutes
Cook Time 43 minutes
Total Time 58 minutes
Servings: 4 servings
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 4 bone-in, skin-on chicken thighs (about 2 lbs)
  • 1 lb baby potatoes, halved
  • 3 medium carrots, cut into 1-inch chunks
  • 1 bunch broccoli, cut into florets (about 3 cups)
  • 3 tbsp olive oil
  • Juice and zest of 1 lemon
  • 4 garlic cloves, minced
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp salt
  • ½ tsp black pepper

Method
 

  1. Preheat oven to 425°F (200°C). Whisk olive oil, lemon juice, zest, garlic, oregano, thyme, salt, and pepper in a large bowl. Add chicken, potatoes, and carrots, and toss to coat.
  2. Spread mixture on a rimmed baking sheet, chicken skin side up, in a single layer. Pour remaining marinade over everything. Roast for 25 minutes.
  3. Remove sheet from oven, scatter broccoli around, and toss with drippings. Return to oven and roast 15 to 18 minutes, until chicken reaches 165°F (74°C) and broccoli is tender with charred edges.
  4. Let rest 5 minutes, then serve, spooning pan juices over the chicken and vegetables.

Notes

A short rest off the heat keeps the chicken juicy and gives the skin time to set up fully crisp. If your broccoli florets are large, check them a few minutes early to avoid burning.