Lemon Herb Sheet-Pan Chicken and Vegetables
Juicy chicken thighs roasted on one tray with potatoes and vegetables — minimal dishes, lots of flavor.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
Technique to learn
Roasting on a sheet pan
Spreading ingredients in a single layer with space between them lets hot air circulate, so food browns instead of steaming. Cut vegetables to suit their cooking time.
Instructions
Step 1: Heat the oven to 220°C (425°F).
Step 2: Mix the oil, lemon zest, half the lemon juice, garlic, oregano, salt and pepper.
Step 3: Toss the potatoes and onion with half the mixture and spread on a large tray. Roast for 10 minutes.
Step 4: Rub the remaining mixture over the chicken. Add the chicken (skin-side up) and zucchini to the tray, leaving space between pieces.
Step 5: Roast for 30–35 minutes, until the skin is golden and the chicken reaches 74°C (165°F) near the bone.
Step 6: Drizzle with the remaining lemon juice and scatter with parsley.
Cooking tips
- Use two trays rather than crowding one; crowded trays steam instead of roast.
- Wash hands, boards and knives after handling raw chicken, and keep it away from ready-to-eat foods.