Sheet Pan Lemon Chicken & Vegetables

This quick and easy sheet pan lemon chicken and vegetables dinner recipe is bursting with flavour.

It’s one of the easiest family dinners you will ever make and serve your family. This recipe is a keeper!

Crispy chicken skin, tangy lemon and loads of roasted potatoes and veg – what isn’t there to like about this easy sheet pan dinner recipe?

How to Store Chicken & Vegetables

• To Store: Leftovers can be stored in an airtight storage container in the refrigerator for 3-4 days.
• To Reheat: You can reheat this dish in the microwave or on the stovetop in a skillet with a little chicken broth for best results.
• To Freeze: Store leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Allow to thaw overnight in the refrigerator before reheating. Do not thaw at room temperature.

Looking for more Family Dinner Ideas?

Check out some of my favourite recipes for dinner:

Lemon zest and peas are folded into a creamy risotto and topped off with roasted shrimp in this sumptuous Lemony Pea & Shrimp Risotto. It is easy enough to make for a weeknight meal, but also elegant enough for a dinner party.

This Instant Pot Chicken Lanzone with Baby Portobello Mushrooms recipe is flavourful and low carb, featuring a delcious, creamy pan sauce.

This easy beef enchiladas recipe is packed with flavor and is sure to become a favourite weeknight family dinner.

Lemon Chicken & Vegetables

Prep time: 15 minutes | Cook time: 40-45 minutes | Serves: 4

Ingredients:

1 medium red onion, peeled and roughly chopped
8 large red potatoes, quartered
1 pint cherry (or grape) tomatoes, whole
1 t. dried basil
1 t. dried oregano
1 t. dried rosemary
Sea salt and black pepper, to taste
3 T. extra virgin olive oil, divided
4 bone-in chicken thighs, with skin
2 medium lemons, sliced
Sprigs of fresh parsley and rosemary, for garnish (optional)

Directions:

Pre-heat the oven to 400°F and line a large rimmed, baking sheet with parchment paper or a Silicone baking mat. Set aside.

Combine red onion, potatoes, and tomatoes in a large glass bowl and sprinkle with the dried herbs. Drizzle with two tablespoons olive oil and season with salt and black pepper, to taste. Toss to coat and spread into a single layer onto the prepared baking sheet.

Add the chicken thighs to the bowl and drizzle with the remaining olive oil. Season with additional salt and black pepper, if desired, and turn to coat.

Nestle chicken thighs in between the veggies on the baking sheet and top each with one or two lemon slices. Scatter the remaining lemon slices amongst the veggies on the baking sheet.

Place baking sheet in the pre-heated oven for 20 minutes. Remove from oven and turn the veggies. Return to oven to roast for another 20-25 minutes, or until the chicken is cooked through.

Remove from oven and let chicken rest for 5 minutes before serving. Garnish with fresh herbs, if using, and serve immediately. Enjoy!

** Food Safety Tip: The safe cooking temperature for chicken is 165°F. Use a good meat thermometer to test for doneness. Remove from oven when internal temperature at the thickest part reaches at least 160°F. The temperature will continue to rise several degrees while the chicken rests.