Sheet Pan Lemon Garlic Chicken (Printable Version)
Juicy chicken, tangy lemon, and fresh veggies roast together for a deliciously simple one-pan meal.
# What You'll Need:
→ Main
01 - 4 bone-in, skin-on chicken thighs
02 - 1 lemon, sliced
03 - 4 cloves garlic, minced
→ Vegetables
04 - 2 cups broccoli florets
05 - 2 cups baby carrots
→ Seasonings
06 - 2 tablespoons olive oil
07 - 1 teaspoon dried oregano
08 - Salt, to taste
09 - Black pepper, to taste
# Directions:
01 - Preheat oven to 400°F (200°C).
02 - Place broccoli florets and baby carrots on a sheet pan. Drizzle with olive oil, sprinkle dried oregano, salt, and black pepper, then toss to coat evenly.
03 - Set chicken thighs and lemon slices on top of the vegetables. Scatter minced garlic over the entire pan.
04 - Roast in the oven for 35 to 40 minutes, or until chicken is cooked through and vegetables are tender.
# Additional Tips::
01 -
- Easy one-pan cleanup for busy nights
- Juicy roasted chicken skin that delivers crispiness and moisture
- Veggie-packed and adaptable for any season
- Zesty lemon and garlic for a flavor punch
02 -
- Chicken thighs deliver rich flavor and stay tender even with high roasting temperatures
- This meal leftovers keep well and reheat beautifully for lunch
- Naturally gluten-free and easy to adapt for dairy-free diets
03 -
- For crispier chicken skin make sure the thighs sit directly on top of the vegetables rather than sinking into them
- Rotate your pan halfway through the cooking so everything browns evenly
- If you want to boost the caramelization turn on the broiler in the last couple of minutes and watch closely so nothing burns