Sheet Pan Lemon and Garlic Chicken with Veggies: Easy and Delicious Dinner Idea
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!
Ingredients
- 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
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.