Sheet Pan Lemon Garlic Chicken with Roasted Vegetables
This easy sheet pan dish features tender, crispy chicken thighs paired with caramelized potatoes, zucchini, and cherry tomatoes. Roasted together with lemon, garlic, and herbs, the ingredients develop a golden, flavorful crust and a vibrant, inviting appearance, making for a comforting yet simple meal.
Equipment
- Baking sheet with edges
- Mixing bowls
Ingredients
- 4 pieces chicken thighs bone-in, skin-on preferred
- 2 pcs lemon juiced, plus extra for serving
- 4 cloves garlic minced
- 1 pound baby potatoes halved or quartered if large
- 2 small zucchini sliced into rounds
- 1 cup cherry tomatoes
- 3 tablespoons olive oil divided, plus extra for drizzling
- 1 teaspoon dried thyme or rosemary optional, for flavor
- Salt and pepper to taste
Instructions
- Preheat your oven to 200°C (400°F) and line a baking sheet with parchment or a silicone mat.
- Pat the chicken thighs dry with paper towels to help the skin crisp up, then season generously with salt, pepper, and a squeeze of lemon juice. Set aside.
- In a mixing bowl, toss the halved potatoes, sliced zucchini, cherry tomatoes, minced garlic, 2 tablespoons of olive oil, and herbs until everything is lightly coated and fragrant.
- Spread the vegetables evenly on the prepared baking sheet, creating a bed for the chicken.
- Nestle the seasoned chicken thighs among the vegetables, placing the skin-side up for maximum crispiness. Drizzle with a little more olive oil and a squeeze of lemon over everything.
- Roast in the oven for 35–40 minutes, until the chicken skin is golden and crispy, and the vegetables are tender and caramelized. Check after 30 minutes and broil for 2-3 minutes if needed to crisp the skin.
- Use a meat thermometer to ensure the chicken reaches 75°C (165°F). Once done, remove from the oven and let rest for 5 minutes.
- Squeeze fresh lemon juice over the roasted chicken and vegetables for a bright, zesty finish. Serve straight from the sheet for a casual, satisfying meal.
Notes
Feel free to swap in different vegetables or herbs based on what you have on hand. For extra flavor, sprinkle some feta or olives before serving.