If you ask me, there’s nothing better than a sheet pan dinner that’s full of flavor and leaves you with only one pan to wash. This lemon garlic chicken with roasted veggies is exactly that kind of recipe—bright, juicy, herby, and downright satisfying. It’s the kind of dinner that looks fancy enough to serve when friends drop by but is simple enough for a weeknight.
Think of it as comfort food with a splash of sunshine. The chicken turns tender and flavorful thanks to a zesty lemon and garlic marinade, while the veggies roast until they’re caramelized and sweet. Add in fresh herbs, and you’ve got a meal that makes your kitchen smell like heaven and tastes even better.
Why You’ll Love This Recipe
- All-in-one meal – Protein, veggies, and flavor all roasted together.
- Simple ingredients – Nothing complicated or hard to find.
- Big flavor payoff – Lemon, garlic, and herbs create a combination that never fails.
- Minimal cleanup – One pan, less mess.
I’ve made variations of this dish countless times, and every time I wonder why I don’t make it more often. Honestly, it’s the kind of recipe you’ll want to put on repeat.
Ingredients You’ll Need
For the chicken and marinade:
- 4 bone-in, skin-on chicken thighs (you can use breasts or drumsticks if you prefer)
- 3 tablespoons olive oil
- Juice and zest of 2 lemons
- 5 garlic cloves, minced
- 2 teaspoons dried oregano (or fresh, finely chopped)
- 1 teaspoon thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
For the roasted veggies:
- 2 medium carrots, cut into sticks
- 1 red bell pepper, chopped into chunks
- 1 zucchini, sliced
- 1 small red onion, cut into wedges
- 2 cups baby potatoes, halved
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Extra fresh parsley or dill, for garnish
Step-by-Step Instructions
Step 1: Marinate the Chicken
Whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, paprika, salt, and black pepper. Place chicken in a large bowl or zip-top bag, then coat well with the marinade. Let it sit for at least 30 minutes, but if you’ve got more time, a few hours in the fridge will make the chicken even more flavorful.
Step 2: Prep the Veggies
While the chicken is marinating, toss carrots, bell pepper, zucchini, onion, and potatoes with olive oil, salt, and pepper. Spread them out on a large sheet pan.
Step 3: Roast Everything Together
Preheat the oven to 400°F (200°C). Nestle the marinated chicken among the veggies on the sheet pan. Roast for 35–40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and slightly caramelized.
Step 4: Serve and Enjoy
Sprinkle fresh parsley or dill on top before serving. This dish pairs beautifully with a side of crusty bread or a simple green salad.
Recipe Tips and Tricks
- Bone-in vs. boneless – Bone-in chicken thighs stay juicier, but boneless cuts will cook faster. Just keep an eye on the oven.
- Mix up the veggies – Broccoli, cauliflower, or Brussels sprouts would also work well here.
- Double the batch – This recipe reheats beautifully, so go ahead and make extra for easy lunches.
- For extra crisp skin – Broil the chicken for the last 2–3 minutes.
Why Lemon and Garlic Work So Well Together
There’s a reason this pairing is such a classic. Lemon brightens up the chicken with acidity, while garlic brings savory depth. Add herbs, and you’ve got balance: tangy, aromatic, and rich. It’s like a trio of best friends who just click when they’re together.
Whenever I make lemon herb chicken, I always end up sneaking bites straight off the pan before dinner even hits the table. There’s something about the aroma that’s impossible to resist.
Variations You Might Try
- Greek Lemon Chicken – Add a touch of cinnamon and nutmeg, and serve with tzatziki.
- Herb Roasted Chicken – Swap oregano for rosemary and thyme for a woodsy flavor.
- Roasted Garlic Chicken – Roast a whole head of garlic alongside the dish, then squeeze the cloves over the veggies before serving.
- Chicken and Vegetable Bake – Layer the chicken and veggies in a casserole dish with a sprinkle of parmesan for a cozy bake.
Serving Ideas
This recipe shines as a standalone meal, but you can easily dress it up:
- Over fluffy rice or quinoa to soak up the juices.
- With a side of couscous for a Mediterranean vibe.
- Alongside roasted asparagus in springtime.
- Paired with mashed potatoes if you’re craving comfort.
And if you’re hosting, plating this on a large serving tray with fresh lemon wedges makes it look restaurant-worthy without extra effort.
Storing and Reheating
Leftovers? Lucky you. Store in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through, or zap it in the microwave if you’re short on time.
This dish also freezes surprisingly well. Just let it cool, portion it into containers, and freeze for up to 2 months. Thaw overnight in the fridge and reheat when needed.
Final Thoughts
This lemon garlic roasted chicken with vegetables is more than just dinner—it’s a weeknight hero. It’s quick, wholesome, and packed with flavor. Whether you call it lemon roasted chicken, herb chicken, or simply your new favorite sheet pan meal, it’s one you’ll come back to again and again.
So grab your lemons, chop those veggies, and get roasting. Dinner’s about to get a whole lot brighter.
Lemon Garlic Chicken with Roasted Veggies
Ingredients
Method
- In a bowl, whisk olive oil, lemon juice, zest, garlic, oregano, thyme, paprika, salt, and pepper. Add chicken and coat well. Marinate for at least 30 minutes (or up to a few hours in the fridge).
- Toss carrots, peppers, zucchini, onion, and potatoes with olive oil, salt, and pepper. Spread on a large sheet pan.
- Preheat oven to 400°F (200°C). Place marinated chicken thighs among the veggies on the pan. Roast 35–40 minutes, until chicken reaches 165°F (75°C) internally and veggies are tender.
- Sprinkle fresh parsley or dill over everything before serving. Optional: broil chicken for 2–3 minutes at the end for crispier skin.
Notes
- Use chicken thighs for the juiciest results, but breasts work fine too.
- Swap veggies with what you have—broccoli, cauliflower, or Brussels sprouts are great options.
- For a quick weeknight meal, chop veggies in the morning and marinate the chicken overnight.
Common Questions (FAQ)
Q: Can I use chicken breasts instead of thighs?
Yes, but watch the cooking time. Breasts tend to dry out faster, so check them around the 25-minute mark.
Q: Can I make this ahead of time?
Definitely. Marinate the chicken the night before, chop the veggies in the morning, and you’ll be ready to roast in minutes.
Q: Do I need to peel the potatoes?
Not at all. Baby potatoes roast beautifully with their skins on, and you’ll save time.
Q: What’s the best herb combination?
Oregano and thyme are my go-to for this recipe, but rosemary, dill, or even tarragon can give it a fun twist.
Q: How do I know the chicken is cooked through?
Use a meat thermometer. It should read 165°F (75°C) at the thickest part. If you don’t have one, pierce the meat—the juices should run clear.
