Sheet-Pan Lemon Garlic Chicken with Roasted Veggies
Lemon Chicken
Citrusy, garlic-roasted chicken and veggies baked on one sheet for an easy weeknight dinner.
Nutrition (per serving)
This sheet-pan lemon garlic chicken is my go-to for busy weeknights — bright, comforting, and done with minimal fuss. Everything bakes together so the chicken stays juicy while the vegetables caramelize and soak up those garlicky, lemony juices.
I love the ease: toss, roast, and dinner’s ready. It’s flexible too — swap the vegetables or use bone-in thighs if you prefer. Serve with a simple green salad or crusty bread for a complete, cozy meal.
Ingredients
- Boneless skinless chicken thighs:1.5 lb
- Baby potatoes, halved if large:1.5 lb
- Carrots, sliced into 1/2" coins:3 pieces
- Broccoli florets:12 oz
- Red onion, cut into wedges:1 piece
- Olive oil:3 tbsp
- Lemon juice (about 1 lemon):2 tbsp
- Lemon zest:1 tsp
- Garlic cloves, minced:4 pieces
- Dijon mustard:1 tbsp
- Honey:1 tbsp
- Smoked paprika:1 tsp
- Dried oregano:1 tsp
- Salt:1 tsp
- Black pepper:0.5 tsp
- Fresh parsley, chopped:2 tbsp
- Lemon wedges, for serving:1 piece
Instructions
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Preheat oven to 425°F and line a large rimmed baking sheet with parchment or foil.
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In a large bowl, toss the baby potatoes and carrots with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, and half the smoked paprika. Spread them in a single layer on the prepared sheet.
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Roast the potatoes and carrots for 15 minutes to give them a head start.
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While the vegetables roast, whisk together 2 tbsp olive oil, lemon juice, lemon zest, minced garlic, Dijon, honey, remaining smoked paprika, dried oregano, 1/2 tsp salt, and 1/4 tsp pepper.
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Pat the chicken thighs dry and add them to the bowl with the marinade, coating well.
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After the initial 15 minutes, remove the sheet from the oven and add the red onion wedges and broccoli florets, tossing gently to combine with the par-cooked veggies.
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Nestle the marinated chicken thighs among the vegetables on the sheet, leaving space between pieces. Return to the oven and roast for 18–22 minutes, until chicken reaches 165°F and vegetables are tender and caramelized.
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Let the pan rest 5 minutes, then sprinkle with chopped parsley and serve with lemon wedges for squeezing over the top.
Tips & Notes
- Cut vegetables to similar sizes so everything cooks evenly; smaller potato pieces speed up roasting.
- Don’t overcrowd the pan — if needed, use two sheets to keep ingredients crisp and roasted, not steamed.
- Check chicken temperature with a thermometer to avoid overcooking; thighs stay juicier than breasts.
- Swap in sweet potatoes, Brussels sprouts, or bell peppers depending on what’s in your fridge.
