Sheet Pan Lemon Herb Roasted Chicken and Vegetables

An easy and flavorful one-pan meal featuring tender roasted chicken and a medley of seasonal vegetables infused with lemon and herbs. Minimal cleanup required.

60m4 servings

DAIRY-freeEGG-freeNUTS-freePEANUT-free

550 cal|40g protein|25g carbs|35g fat|6g fiber

Ingredients

4 pieces Chicken thighs, bone-in, skin-on
2 cups Broccoli florets
1 large Bell pepper (any color), chopped
1 medium Red onion, cut into wedges
3 tbsp Olive oil
1 medium Lemon, juiced
1 tsp Garlic powder
1 tsp Dried oregano
0.5 tsp Dried thyme
1 tsp Salt
0.5 tsp Black pepper
2 tbsp Fresh parsley, chopped (for garnish)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1Preheat oven to about 205°C (200°C).
2In a large bowl, whisk together olive oil, lemon juice, garlic powder, oregano, thyme, salt, and pepper.
3Add the chicken thighs, broccoli florets, chopped bell pepper, and red onion wedges to the bowl. Toss to coat everything evenly with the marinade.
4Spread the chicken and vegetables in a single layer on a large baking sheet.
5Roast for 35-40 minutes, or until the chicken is cooked through (internal temperature reaches 74°C/74°C) and the vegetables are tender and slightly caramelized. The skin on the chicken should be crispy.
6Garnish with fresh chopped parsley before serving.

Allergy Disclaimer — Safe Plated Pte. Ltd.

This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.

Keep a label checklist handy when you cook

Get the free 7-rule checklist for reading packaged-ingredient labels, then one practical allergy-aware tip each week. Confirm by email; no Safe Plated account needed.

One practical tip each week. Unsubscribe anytime. See our privacy policy.