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Sheet Pan Lemon Herb Roasted Chicken and Vegetables

A close-up of a sheet pan filled with roasted chicken thighs, broccoli florets, and cubed sweet potatoes, seasoned with herbs and lemon.
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A simple and healthy one-pan meal perfect for busy weeknights.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs
  • 1 lb broccoli florets
  • 1 lb sweet potato, cubed
  • 1 red onion, cut into wedges
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • 1 lemon, half juiced, half sliced

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss broccoli florets, sweet potato cubes, and red onion wedges with olive oil, oregano, thyme, garlic powder, salt, and pepper.
  3. Spread the vegetables in a single layer on a large baking sheet.
  4. Arrange the chicken thighs among the vegetables on the baking sheet.
  5. Squeeze the juice of half a lemon over the chicken and vegetables. Place the lemon slices on top.
  6. Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
  7. Serve hot.

Notes

  • You can substitute chicken breasts for thighs, but adjust cooking time as needed.
  • Feel free to add other vegetables like bell peppers or Brussels sprouts.
  • This dish stores well in the refrigerator for up to 3 days.

Nutrition

Keywords: sheet pan chicken, roasted vegetables, healthy dinner, easy meal prep, weeknight meal, chicken and broccoli, chicken and sweet potato

Find it online: https://www.meltitclean.com/healthy-meal-prep-recipes-for-busy-people/