A vibrant, flavorful sheet pan meal featuring tender chicken pieces and colorful vegetables roasted with aromatic lemon and herbs, perfect for a speedy weeknight dinner.
Quick Dinner Ideas: Under 1 Hour
A vibrant, flavorful sheet pan meal featuring tender chicken pieces and colorful vegetables roasted with aromatic lemon and herbs, perfect for a speedy weeknight dinner.
Ingredients
- 1.5 lb boneless skinless chicken thighs
- 1 tbsp olive oil
- 1 tsp dried oregano
- 0.5 tsp dried thyme
- 0.5 tsp garlic powder
- 0.25 tsp salt
- 0.125 tsp black pepper
- 1 lemon zested and juiced
- 2 cups broccoli florets
- 1 cup chopped bell peppers any color
- 0.5 cup red onion sliced
- 2 tbsp fresh parsley chopped
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine chicken pieces, olive oil, oregano, thyme, garlic powder, salt, pepper, lemon zest, and half of the lemon juice. Toss to coat evenly.
- Add broccoli florets, chopped bell peppers, and sliced red onion to the bowl with the chicken. Toss everything together until vegetables are lightly coated.
- Spread the chicken and vegetables in a single layer on the prepared baking sheet.
- Roast for 20-25 minutes, or until chicken is cooked through and vegetables are tender-crisp.
- Optionally, for a slightly crisper finish, broil for 2-3 minutes at the end, watching carefully to prevent burning.
- Garnish with fresh parsley before serving.
Notes
Use any sturdy vegetables like broccoli, bell peppers, zucchini, or carrots. For extra crispiness, broil for the last 2-3 minutes, watching carefully. Serve with a side of rice or quinoa for a more complete meal.
