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Easy Lemon Garlic Chicken Sheet Pan Dinner

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A simple, one-pan meal featuring juicy lemon-garlic chicken and roasted summer vegetables, ready in under 30 minutes. Perfect for busy weeknights with minimal cleanup.

Ingredients

Scale
  • 1.5 pounds (680g) boneless, skinless chicken thighs (or breasts)
  • 3 tablespoons (45ml) fresh lemon juice
  • 1 teaspoon lemon zest
  • 4 cloves garlic, minced
  • 3 tablespoons (45ml) extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 medium zucchini, sliced into ½-inch half-moons
  • 2 medium yellow squash, sliced into ½-inch half-moons
  • 1 large red bell pepper, cut into 1-inch chunks
  • 1 cup (150g) cherry tomatoes, left whole
  • 1 medium red onion, cut into wedges
  • 2 tablespoons (30ml) olive oil (for vegetables)
  • Salt and pepper to taste (for vegetables)
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges (for serving)
  • Grated Parmesan cheese (optional, for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Position a rack in the middle of the oven.
  2. In a medium bowl, whisk together lemon juice, lemon zest, minced garlic, 3 tablespoons olive oil, dried oregano, 1 teaspoon salt, and ½ teaspoon pepper to make the marinade.
  3. Add chicken thighs to the bowl and toss to coat. Let marinate for at least 10 minutes (up to 30 minutes in the fridge).
  4. Wash and slice zucchini and yellow squash into ½-inch half-moons. Cut bell pepper into 1-inch chunks. Cut red onion into wedges, keeping root end intact. Leave cherry tomatoes whole.
  5. In a large bowl, combine all prepped vegetables. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss gently to coat.
  6. Spread vegetables in a single layer on a large sheet pan (13×18 inches), leaving space in the center for the chicken.
  7. Place marinated chicken thighs in the center of the pan, spaced apart.
  8. Roast for 20-25 minutes. At the 15-minute mark, flip the chicken and stir the vegetables.
  9. Check doneness: chicken should reach 165°F (74°C) internally; vegetables should be tender and lightly charred.
  10. Let chicken rest on the pan for 5 minutes. Sprinkle with fresh parsley and serve with lemon wedges.

Notes

For best results, don’t skip the resting time. Cut vegetables to similar sizes for even cooking. Use a meat thermometer to avoid overcooking chicken. If using chicken breasts, check at 18 minutes. For asparagus, add halfway through cooking. Leftovers keep in the fridge for up to 3 days; reheat in oven or air fryer.

Nutrition

Keywords: lemon garlic chicken, sheet pan dinner, easy chicken recipe, summer vegetables, one pan meal, healthy dinner, quick weeknight dinner

Find it online: https://lunafeast.com/easy-lemon-garlic-chicken-sheet-pan-dinner/