Sheet-Pan Lemon Garlic Chicken & Veggies

Sheet-pan roasting keeps weeknight cooking gloriously simple: everything caramelizes together on one tray. Lemon, garlic, and oregano brighten juicy chicken thighs with potatoes, peppers, and onion until the edges turn golden.

Serves 4

Estimate for one serving

• 460 cal
• 32g protein
• 32g carbs
• 22g fat
• 5g fiber

Every recipe here is free to read.

Ingredients

• 1.25 lb boneless skinless chicken thighs
• 2 medium (~500 g) russet potato
• 2 medium bell pepper
• 1 medium yellow onion
• 4 cloves garlic
• 3 tbsp olive oil
• 1 lemon
• 2 tsp dried oregano
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika

Instructions

1. 1Preheat oven to 425°F. Line a large sheet pan with foil or parchment.
2. 2Cut potatoes into 3/4-inch chunks. Slice bell peppers and onion into 1/2-inch strips. Mince garlic.
3. 3Place chicken, potatoes, peppers, and onion on the sheet pan. Drizzle with olive oil.
4. 4Zest the lemon over the pan, then squeeze the juice over everything. Add minced garlic, oregano, salt, pepper, and paprika.
5. 5Toss everything together on the pan until evenly coated. Spread into a single layer.
6. 6Bake 25-28 minutes until chicken reaches 165°F internally and potatoes are tender. Rest 5 minutes before serving.