International · beginner
Lemon Herb Sheet-Pan Chicken and Vegetables
Juicy chicken thighs roasted on one tray with potatoes and vegetables — minimal dishes, lots of flavor.
- PREP TIME
- 15 min
- COOK TIME
- 40 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat the oven to 220°C (425°F).
- 02
Mix the oil, lemon zest, half the lemon juice, garlic, oregano, salt and pepper.
- 03
Toss the potatoes and onion with half the mixture and spread on a large tray. Roast for 10 minutes.
- 04
Rub the remaining mixture over the chicken. Add the chicken (skin-side up) and zucchini to the tray, leaving space between pieces.
- 05
Roast for 30–35 minutes, until the skin is golden and the chicken reaches 74°C (165°F) near the bone.
- 06
Drizzle with the remaining lemon juice and scatter with parsley.
A LITTLE KITCHEN KNOW-HOW
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.
Notes from the kitchen
- 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.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
Estimated nutrition
Values from the source recipe, per serving. Estimates may vary with ingredients and portions.
- fat
- 27 g
- Carbohydrates
- 35 g
- calories
- 520 kcal
- protein
- 34 g