Sheet pan lemon chicken vegetables for a quick dinner!
A quick and easy sheet pan dinner featuring lemon chicken and a variety of vegetables, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 4 chicken thighs
- 2 lemons (juiced and zested)
- 2 cups mixed vegetables (bell peppers, zucchini, and carrots)
- 3 tablespoons olive oil
- 2 cloves garlic (minced)
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, mix lemon juice, lemon zest, olive oil, garlic, oregano, salt, and pepper.
- Place chicken thighs on a sheet pan and pour the lemon mixture over them.
- Add the mixed vegetables around the chicken on the sheet pan.
- Toss the vegetables in the remaining marinade.
- Bake for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.
- Serve hot and enjoy your meal!
Notes
- Feel free to use any vegetables you have on hand.
- For extra flavor, marinate the chicken for a few hours before cooking.
- This dish can be served with rice or quinoa for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg