Sheet Pan Lemon Herb Chicken & Vegetables

Preheat Oven

Preheat the oven to 425°F (220°C).

Make the Herb Marinade

In a small bowl, combine the olive oil, minced garlic, lemon zest, oregano, thyme, rosemary, smoked paprika, salt, and pepper.

Stir the marinade ingredients together until fully combined.

Season the Chicken

Pat the chicken thighs dry with paper towels.

Rub about two-thirds of the herb marinade all over the chicken thighs, including under the skin.

Toss the Vegetables

In a large bowl, toss the broccoli, zucchini, bell pepper, and red onion with the remaining marinade until evenly coated.

Arrange on Sheet Pan

Spread the seasoned vegetables in a single layer on the rimmed sheet pan.

Place the chicken thighs skin-side up on top of the vegetables.

Tuck the lemon rounds around the chicken and vegetables.

Roast

Transfer the sheet pan to the oven and roast for 30–35 minutes, until the chicken skin is golden and crispy.

Check Doneness

Insert an instant-read thermometer into the thickest part of a thigh — it should read 165°F (74°C).

Rest

Remove the pan from the oven and let the chicken rest for 5 minutes.

Garnish and Serve

Sprinkle fresh parsley over the chicken and vegetables, then serve directly from the pan.