If you’re looking for an easy and delicious dinner idea after a long day, try this Sheet Pan Lemon and Garlic Chicken with Veggies. It’s a one-pan meal that only requires prepping your favourite vegetables and mixing an easy sauce before baking for 40-50 minutes. We love this tangy, flavourful dish, and it’s become a regular in our weekly meal plans. I hope you enjoy it as much as we do!
There are some days when cooking the evening meal feels like a real chore. On those days, we often fall back on the easiest recipes we can think of, but they are sometimes not the tastiest or the most nutritious… That’s why I came up with this delicious chicken dish.
I use whichever vegetables I have to hand – perfect for emptying the fridge before the next grocery shop! The only preparation is peeling and chopping those vegetables and mixing up the easy lemon and garlic sauce. The chicken and the vegetables all go onto one pan and bake for 40-50 mins, giving me plenty of time to do something else (give the children a bath, see to homework, read a book…).
And when it’s all done, I have an amazingly flavoursome meal that is very nutritious and that the whole family will enjoy.
I like to serve it with rice, pasta or bread (like this Simple Sourdough Focaccia Garlic Bread) however, to make life even easier, you can add potatoes or sweet potatoes to the vegetables and make it into a real one-pan dish! No extra carbs needed!
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So, let’s get down to business and discover this super simple recipe.
Ingredients Needed to Make Sheet Pan Lemon and Garlic Chicken with Veggies
Serves 6-8
- 1.5 kg chicken thighs, skin on, bone in
- 1/2 butternut squash
- 2 onions
- 2 small courgettes, or 1 large
- 1 red pepper
- 4 carrots
- 4 cloves garlic
- juice of 2 lemons
- 2 tsp herbes de Provence
- 1/4 cup olive oil
- Salt and pepper
- Rice, bread or pasta to serve
Chicken
I prefer to use chicken leg joints. Here in France, these come with the thigh and drumstick attached, I usually use one per personne. You could also use only chicken thighs or only drumsticks. However, it is important to use pieces of chicken with the bone in and the skin on as this provides flavour and nutrition.
I have not tried this recipe with chicken breasts, but it could work if you can get hold of chicken breasts with the skin on. Another option would be to use a whole chicken that has been cut up into joints. You may need to alter the cooking time for these options, so it would be a good idea to use a meat thermometer to check the internal temperature of the chicken to make sure it is done (it should be at 74°C).
Vegetables
Use whichever vegetables you have to hand. Vegetables that are in season generally taste better and have a higher nutritional content, so aim for those if you can.
I recently made this dish with courgettes, onions, carrots, butternut squash and red peppers but it would be excellent with any mixture of vegetables. I am looking forward to spring as I think that it would be especially good with some asparagus!
Add potatoes or sweet potatoes for a truly one pan dish – you won’t need any rice or bread to serve – the carbs will be already in the pan!
Seasoning
To season this dish, I mix up an easy sauce. This could also be used to marinade the chicken if you are organised enough to prepare it earlier in the day!
Olive oil, lemon, garlic, herbes de Provence and salt and pepper are the only seasoning needed. They all go so well together and really pack a punch in terms of flavour!
You can exchange the herbes de Provence for fresh herbs if you have them to hand – parsley, chives, rosemary, thyme… You can really use whatever sounds good to you!
How to make Sheet Pan Lemon and Garlic Chicken with Veggies
Preheat the oven to 200°C fan.
In a large bowl, place the chicken thighs and add the olive oil, lemon juice, garlic, herbs,1 tsp salt and freshly ground black pepper to taste. You can do this step several hours in advance and let the chicken marinate – it will be even tastier! Make sure the chicken is well covered with the sauce.
Wash, peel and cut up the vegetables into 1cm cubes (or thick slices for the onions), spread out onto 2 baking sheets and sprinkle with 1-1 1/2 tsp salt.
Place the chicken thighs on the vegetables and be sure to drizzle the leftover sauce/marinade all over the chicken and veg.
Roast in the oven for 40-50 mins or until the vegetables are cooked through and the internal temperature of the chicken is 74°C.
Note: making this dish in a ceramic pan usually increases the cooking time. Be sure to check that the chicken is cooked through before serving.
How to Serve Sheet Pan Lemon and Garlic Chicken with Veggies
We like to serve this dish with rice to bulk it out a little bit more. This is especially important if the children are ravenous! However, it is also excellent with some fresh bread such as this Multigrain Sourdough Bread or this Simple Sourdough Focaccia Garlic Bread. I also enjoy it with pasta.
Serve it with a fresh green salad for some extra vitamins.
How to Store Sheet Pan Lemon and Garlic Chicken with Veggies
This is never really an issue for us – we usually finish this dish of in one setting with maybe one or two of us enjoying it for lunch the next day. It will last for 3-4 days in the fridge.
Did you make this dish? Post a photo of it on social media and tag me @candleinthekitchen! And don’t forget to leave a comment below – let me know what veggies you used!
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If you’re looking for more gluten and dairy free meal ideas, check out this post.
Sheet Pan Lemon and Garlic Chicken with Veggies: Easy and Delicious Dinner Idea
Ingrédients
- 1.5 kg chicken thighs skin on, bone in
- 1/2 butternut squash
- 2 onions
- 2 small courgettes or 1 large
- 1 red pepper
- 4 carrots
- 4 cloves garlic
- juice of 2 lemons
- 2 cuillère à café herbes de Provence
- 1/4 cup olive oil
- Salt and pepper
- Rice, bread or pasta to serve
Instructions
- Preheat the oven to 200°C fan.
- In a large bowl, place the chicken thighs and add the olive oil, lemon juice, garlic, herbs, 1 tsp salt and freshly ground black pepper to taste. You can do this step several hours in advance and let the chicken marinate – it will be even tastier! Make sure the chicken is well covered with the sauce.
- Wash, peel and cut up the vegetables into 1cm cubes (or thick slices for the onions), spread out onto 2 baking sheets and sprinkle with 1-1 1/2 tsp salt.
- Place the chicken thighs on the vegetables and be sure to drizzle the leftover sauce/marinade all over the chicken and veg.
- Roast in the oven for 40-50 mins or until the vegetables are cooked through and the internal temperature of the chicken is 74°C.
- Note:
- Making this dish in a ceramic pan usually increases the cooking time. Be sure to check that the chicken is cooked through before serving.
- Serve with rice, bread or pasta and a green salad.
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