Sheet-Pan Lemon Chicken with Roasted Vegetables & Herbs

🍋 Sheet-Pan Lemon Chicken with Roasted Vegetables & Herbs (Mediterranean Style)

📝 Description

Sheet-Pan Lemon Chicken with Roasted Vegetables & Herbs is a bright, flavorful Mediterranean classic made with juicy chicken, colorful vegetables, olive oil, garlic, and fresh herbs—all roasted together on one pan. The lemon keeps everything fresh and light, while the herbs and caramelized veggies bring deep, savory comfort. Perfect for busy weeknights, meal prep, or an easy family dinner with minimal cleanup.

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🛒 Ingredients (Serves 4)

Chicken

• 4 chicken thighs or breasts (bone-in or boneless)

• 3 tbsp extra-virgin olive oil

• Zest & juice of 1 large lemon

• 4 cloves garlic, minced

• 1 tsp dried oregano

• 1 tsp dried thyme or rosemary

• ½ tsp paprika

• Salt & black pepper, to taste

Vegetables

• 2 medium potatoes, cut into wedges

• 1 zucchini, sliced

• 1 red bell pepper, chopped

• 1 red onion, cut into wedges

• 1 cup cherry tomatoes

• 2 tbsp olive oil

• Salt & pepper, to taste

Optional Garnish

• Fresh parsley or basil

• Lemon slices

• Crumbled feta

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👩‍🍳 Instructions

1. Preheat Oven
   Preheat oven to 200°C (400°F). Line a large sheet pan with parchment paper.

2. Marinate the Chicken
   In a bowl, mix olive oil, lemon zest and juice, garlic, oregano, thyme, paprika, salt, and pepper.
   Coat chicken well and set aside (10–30 minutes if time allows).

3. Prep the Vegetables
   Toss vegetables with olive oil, salt, and pepper. Spread evenly on the sheet pan.

4. Assemble
   Place chicken pieces on top of the vegetables. Pour any remaining marinade over everything.

5. Roast
   Roast for 40–45 minutes, flipping chicken once halfway, until chicken is golden and cooked through and vegetables are tender.

6. Finish & Serve
   Rest for 5 minutes. Garnish with fresh herbs, lemon slices, and feta if desired.

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🍽 Serving Ideas

• With warm pita or whole-grain bread

• Alongside a Greek salad

• Over couscous or quinoa

• With tzatziki or garlic yogurt sauce

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❓ Q & A

Q: Can I use boneless chicken?
A: Yes—boneless breasts or thighs work well. Reduce cooking time to 30–35 minutes.

Q: How do I keep chicken juicy?
A: Don’t overcook and keep it nestled among the vegetables to retain moisture.

Q: Can I switch the vegetables?
A: Absolutely. Broccoli, carrots, green beans, or cauliflower all roast beautifully.

Q: Is this good for meal prep?
A: Yes! It keeps well in the fridge for 3–4 days.

Q: Can I make it extra lemony?
A: Add lemon slices to the pan and finish with a squeeze of fresh lemon juice.