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Sheet Pan Lemon Garlic Chicken with Vegetables

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 450
A flavorful and easy-to-make dish featuring tender chicken thighs roasted with fresh vegetables and a zesty lemon garlic sauce.

Ingredients

Protein

  • 2 pounds skinless, boneless chicken thighs
  • Salt and pepper Salt and pepper (to taste)

Dairy

  • 1/4 cup unsalted butter

Vegetables

  • 1/2 cup sliced red onion
  • 4 cloves garlic, minced
  • 2 teaspoons Greek seasoning
  • 1 pound asparagus, washed, trimmed, and halved
  • 6 mini bell peppers assorted colors, seeds removed, quartered
  • 1/2 cup chicken broth
  • 1 lemon zested and juiced

Garnish

  • lemon slices lemon slices (for garnish, optional)
  • fresh parsley sprigs fresh parsley sprigs (for garnish, optional)

Instructions 

  • Preheat oven to 400°F (200°C). Pat chicken dry, season with salt and pepper, then brown in butter for 3-5 minutes per side. Transfer to a sheet pan.
  • Roast chicken in the oven for 15 minutes. Meanwhile, sauté onion, garlic, and Greek seasoning in the same skillet off heat. Add asparagus and bell peppers, then stir in lemon zest, juice, and chicken broth. Let sit off heat.
  • Turn chicken thighs over, add vegetables around the chicken on the sheet pan, and ladle pan liquid over each piece. Bake for another 15 minutes until cooked through.
  • Serve chicken with vegetables, garnished with lemon slices and parsley. Serve warm.

Notes

Ensure chicken reaches an internal temperature of 165°F (74°C) for safety.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: chicken, Lemon, Vegetables