Name: Sheet Pan Lemon-Herb Chicken & Veggie Bake
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into large chunks; 1 large lemon, zested and juiced; 2 tbsp olive oil; 1 tsp kosher salt; 1/2 tsp black pepper; 1 tbsp fresh rosemary, finely chopped; 1 tbsp fresh thyme leaves; 1 red bell pepper, cut into 1-inch pieces; 1 yellow bell pepper, cut into 1-inch pieces; 1 small red onion, cut into wedges; 1 medium zucchini, sliced into half-moons; 1 cup cherry tomatoes, halved; 1 1/2 cups baby potatoes, halved; 1 tbsp maple syrup (optional, for a kid-friendly touch); 2 cloves garlic, minced; 2 tbsp fresh parsley, chopped (for garnish)

Sheet Pan Lemon-Herb Chicken & Veggie Bake

CookwithNewsletter

This Sheet Pan Lemon-Herb Chicken & Veggie Bake is a vibrant, family-friendly meal designed for all ages to enjoy cooking and eating together. Kids can help toss veggies in the marinade and arrange everything on the sheet pan, making it a hands-on kitchen adventure. The bright lemon and fresh herbs create a lively, tangy flavor that bridges the savory chicken and sweet roasted veggies, while the maple syrup option adds a subtle sweetness kids love. It’s healthy, colorful, and perfect for celebrating family time!

Ingredients

Instructions

Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
In a large mixing bowl, combine lemon zest, lemon juice, olive oil, salt, pepper, rosemary, thyme, maple syrup (if using), and minced garlic. Whisk well.
Add the chicken pieces and all the prepared vegetables (bell peppers, onion, zucchini, cherry tomatoes, potatoes) to the bowl. Toss everything together until evenly coated with the marinade.
Spread the chicken and veggies in a single layer on the prepared sheet pan. Make sure they aren’t too crowded for proper roasting.
Roast in the oven for 25-30 minutes, tossing halfway through, until the chicken is cooked through and vegetables are tender and slightly caramelized. If desired, broil for the last 2-3 minutes for extra color.
Remove from the oven and sprinkle with chopped fresh parsley before serving. Serve family-style, letting everyone build their own plate.