Sheet Pan Lemon Herb Chicken and Summer Veggies

Ingredients

• 1.5 lbsBoneless, skinless chicken thighs
• 2 mediumZucchini
• 2 mediumBell peppers
• 1 pintCherry tomatoes
• 1 smallRed onion
• 3 tbspOlive oil
• 1 largeLemon
• 1 tspDried oregano
• 1 tspDried thyme
• 1 tspGarlic powder
• 0.5 tspSalt
• 0.3 tspBlack pepper

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a large rimmed sheet pan with parchment paper for effortless cleanup.

   ⏱ 5 min
2. 2

   Cut the chicken thighs into roughly 1-inch pieces. Chop the zucchini, bell peppers, and red onion into similar bite-sized pieces. Halve the cherry tomatoes. Slice half of the lemon into thin rounds; reserve the other half for its juice.

   ⏱ 10 min
3. 3

   In a large mixing bowl, combine the chopped chicken and all the prepared vegetables. Drizzle with olive oil, then sprinkle generously with dried oregano, dried thyme, garlic powder, salt, and black pepper. Squeeze the juice from the reserved lemon half over the mixture. Toss everything together until all ingredients are evenly coated.

   ⏱ 5 min
4. 4

   Spread the chicken and vegetable mixture in a single layer across the prepared sheet pan. Distribute the lemon slices among the ingredients.

   ⏱ 2 min
5. 5

   Roast for 25-30 minutes, or until the chicken is thoroughly cooked (internal temperature reaches 165°F/74°C) and the vegetables are tender-crisp and slightly caramelized. For even cooking and browning, gently flip the ingredients halfway through the roasting time.

   ⏱ 30 min
6. 6

   Remove from the oven and serve immediately. This vibrant dish makes a complete meal on its own or pairs wonderfully with a side of quinoa or rice.