Sheet Pan Lemon Herb Chicken (Printable Version)

Juicy chicken with lemon, herbs, and roasted veggies for a fresh, one-pan Mediterranean-inspired dinner.

# What You'll Need:

→ Meats

01 - 4 boneless, skinless chicken thighs

→ Vegetables

02 - 2 cups broccoli florets
03 - 2 cups baby carrots

→ Seasonings & Oils

04 - 2 tablespoons olive oil
05 - 2 tablespoons lemon juice
06 - 1 teaspoon herbes de Provence
07 - Salt, to taste
08 - Black pepper, to taste

# Directions:

01 - Preheat the oven to 400°F. Line a large sheet pan with parchment paper or grease lightly.
02 - In a large mixing bowl, combine chicken thighs, broccoli florets, and baby carrots. Add olive oil, lemon juice, herbes de Provence, salt, and black pepper, tossing until evenly coated.
03 - Arrange chicken and vegetables in a single layer on the prepared sheet pan.
04 - Roast in the preheated oven for 25 to 30 minutes, or until the chicken is fully cooked and vegetables are tender with lightly caramelized edges.
05 - Serve immediately, finished with fresh lemon if desired.

# Additional Tips::

01 -
  • Ready in forty minutes from start to finish
  • All you need is one pan so cleanup is simple
  • Uses fresh simple ingredients you may already have
  • Naturally gluten free and dairy free to fit many diets
  • Herby lemony flavors brighten up even winter evenings
02 -
  • This dinner is loaded with protein and veggies
  • The meal is perfect for gluten free and dairy free diets
  • The roasted lemon and herb flavors taste even better the next day for leftovers
03 -
  • Go heavy on the lemon zest if you like punchier flavor
  • Always space out your vegetables on the pan for best caramelization
  • Let the dish rest for a couple minutes out of the oven to keep juices in the chicken

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