Description
Juicy chicken thighs, baby red potatoes, carrots, and bell peppers roasted in a lemon herb marinade—this easy sheet pan chicken and vegetables recipe is perfect for busy weeknights.
Ingredients
4 bone-in, skin-on chicken thighs
1 cup baby red potatoes, halved
1 cup carrots, peeled and cut into slices 1 red bell pepper, sliced
1 small yellow onion, thinly sliced
3 tablespoons olive oil
2 tablespoons fresh lemon juice
Zest of 1 lemon
1 1⁄2 teaspoon garlic, minced
1 teaspoon dried rosemary
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
2. Whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried rosemary, thyme, and pepper in a small bowl.
3. Place the chicken thighs on the baking sheet. Pour about 2 tablespoons of the marinade over the chicken, rubbing it into the skin to coat it well. Let the chicken marinate for about 10 minutes while you prepare the veggies.
4. In a large bowl, toss the baby potatoes, carrots, bell pepper, and onion with the remaining marinade (about 1 tablespoon).
5. Scatter the marinated vegetables around the chicken thighs on the baking sheet. Ensure the vegetables are spread evenly, and the chicken is nestled in the center.
6. Roast everything in the preheated oven for 35-45 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and caramelized. If using chicken breasts, you may need to reduce the cooking time to around 30 minutes, depending on thickness.
7. Once cooked, remove from the oven and sprinkle with freshly chopped parsley for a burst of color and freshness.
8. Serve the chicken alongside the roasted vegetables, and enjoy!
- Prep Time: 20 minutes
- Cook Time: 35-45 minutes