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Sheet Pan Lemon Herb Chicken and Veggies

Sheet pan of roasted chicken, broccoli, cauliflower, and carrots, a perfect healthy family dinner.
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A simple and healthy sheet pan dinner that is flavorful and kid-friendly.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 lb broccoli florets
  • 1 lb baby carrots
  • 1 red onion, cut into wedges
  • 3 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp garlic powder
  • Salt and black pepper to taste
  • 1 lemon, half juiced, half cut into wedges

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss chicken pieces with 1 tablespoon of olive oil, oregano, thyme, garlic powder, salt, and pepper.
  3. In the same bowl, toss broccoli florets, baby carrots, and red onion wedges with the remaining 2 tablespoons of olive oil, salt, and pepper.
  4. Spread the seasoned chicken in a single layer on one side of a large baking sheet.
  5. Arrange the seasoned vegetables in a single layer on the other side of the baking sheet.
  6. Bake for 20-25 minutes, or until chicken is cooked through and vegetables are tender-crisp.
  7. Squeeze fresh lemon juice over the chicken and vegetables before serving. Serve with lemon wedges on the side.

Notes

  • For crispier vegetables, you can roast them for 10 minutes before adding the chicken to the pan.
  • Feel free to substitute other vegetables like bell peppers, zucchini, or sweet potatoes.
  • Ensure chicken is cooked to an internal temperature of 165°F (74°C).

Nutrition

Keywords: sheet pan chicken, healthy dinner, kid-friendly, easy recipe, weeknight meal, roasted vegetables, lemon herb chicken

Find it online: https://www.meltitclean.com/healthy-family-dinners-kids-enjoy/