Sheet Pan Lemon Herb Chicken & Veggies

Sheet-pan roasting keeps weeknights simple, and this lemon-herb chicken gets its spark from citrus, oregano, and garlic. Juicy thighs roast beside peppers, red onion, and spinach for an easy high-protein dinner with barely any cleanup.

Serves 4

Estimate for one serving

• 410 cal
• 38g protein
• 14g carbs
• 23g fat
• 5g fiber

Every recipe here is free to read.

Ingredients

• 1.5 lbs boneless skinless chicken thighs (cheapest)
• 2 medium (~300 g) bell pepper (any color), cut into strips
• 1 medium (~160 g) red onion, cut into wedges
• 2 cups frozen spinach, thawed & squeezed dry
• 3 tbsp lemon juice
• 2 tbsp olive oil
• 2 tsp dried oregano
• 1 tsp garlic powder
• 3/4 tsp salt
• 1/2 tsp black pepper

Instructions

1. 1Preheat oven to 425°F. Line a large sheet pan with foil or parchment.
2. 2In a small bowl whisk lemon juice, olive oil, oregano, garlic powder, salt, and pepper.
3. 3Place chicken thighs on one side of pan, bell pepper and onion on the other; brush everything with half the lemon mixture.
4. 4Bake 18 minutes. Remove pan, scatter thawed spinach over vegetables, brush with remaining lemon mixture.
5. 5Return to oven 7-9 minutes until chicken reaches 165°F internal temperature. Rest 2 minutes then slice chicken and divide all components into 4 plates.