sheet pan dinners recipes
This delightful sheet pan dinner combines tender lemon herb chicken thighs with a vibrant mix of seasonal vegetables, all roasted together for a flavorful and hassle-free meal. It's perfect for a quick weeknight dinner!
Equipment
- 1 large mixing bowl
- 1 sheet pan
- 1 measuring spoons
- 1 cooking spatula
- 1 knife
- 1 cutting board
Ingredients
- 4 pieces boneless, skinless chicken thighs About 1.5 lbs.
- 2 cups broccoli florets
- 1 cup cherry tomatoes
- 1 medium red onion, cut into wedges
- 2 medium zucchini, sliced into rounds
- 4 cloves garlic, minced
- ¼ cup olive oil
- 1 piece lemon, juiced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- to taste salt
- to taste pepper
- lemon slices for garnish Optional
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and pepper to create a marinade.
- Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Allow to marinate for about 10 minutes.
- On a sheet pan, add the broccoli florets, cherry tomatoes, red onion wedges, and zucchini rounds. Drizzle with olive oil and season with salt and pepper. Toss to coat the vegetables evenly.
- Create space in the center of the pan and lay the marinated chicken thighs there.
- Place the sheet pan in the preheated oven and roast for about 30-35 minutes, or until the chicken is cooked through and the vegetables are tender.
- Remove from the oven and let rest for a few minutes. Garnish with lemon slices if desired before serving.
Notes
You can substitute the vegetables based on your preferences or seasonal availability.
This dish can easily be prepared in advance and baked just before serving.
For a complete meal, serve with rice or quinoa.