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lemon garlic chicken with roasted veggies

Lemon Garlic Chicken with Roasted Veggies

This lemon garlic chicken with roasted veggies is a simple sheet-pan dinner that’s full of flavor. Juicy chicken thighs marinated in lemon and garlic roast alongside tender carrots, potatoes, zucchini, and peppers for a wholesome, no-fuss meal.
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Prep Time 20 minutes
Cook Time 40 minutes
marinating 30 minutes
Total Time 1 hour 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Mediterranean-inspired
Calories: 450
Ingredients Method Notes

Ingredients
  

For the chicken and marinade:
  • 4 bone-in skin-on chicken thighs (or breasts/drumsticks if preferred)
  • 3 tablespoons olive oil
  • Juice and zest of 2 lemons
  • 5 garlic cloves minced
  • 2 teaspoons dried oregano or fresh 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 cut 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
  • Fresh parsley or dill chopped, for garnish

Method
 

Marinate the chicken
  1. 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).
Prepare the veggies
  1. Toss carrots, peppers, zucchini, onion, and potatoes with olive oil, salt, and pepper. Spread on a large sheet pan.
Arrange and roast
  1. 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.
Finish and serve
  1. 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.