Lemon Herb Chicken Sheet Pan: Easy Dinner for Busy Nights
A quick and delightful recipe for Lemon Herb Chicken Sheet Pan that’s 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 tablespoons olive oil
- 1 lemon, zested and juiced
- 2 teaspoons fresh thyme, chopped
- 2 teaspoons fresh rosemary, chopped
- 4 cloves garlic, minced
- 1 pound baby potatoes, halved
- 2 cups green beans, trimmed
- salt to taste
- pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine olive oil, lemon zest, lemon juice, thyme, rosemary, garlic, salt, and pepper.
- Add chicken thighs to the bowl and toss to coat.
- On a sheet pan, arrange the chicken thighs, potatoes, and green beans.
- Drizzle any remaining marinade over the vegetables.
- Bake for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.
- Serve hot.
Notes
- For an extra flavor kick, marinate the chicken overnight.
- This dish can be served with a side salad for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 120mg
Keywords: Lemon Herb Chicken Sheet Pan, easy dinner, sheet pan recipe