Description
A bright and herb-scented sheet pan meal featuring juicy chicken thighs and caramelized vegetables, perfect for easy weeknight dinners.
Ingredients
- 4 chicken thighs (boneless, skinless)
- 2 cups mixed vegetables (such as bell peppers, zucchini, and red onion)
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic (minced)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a sheet pan with foil or parchment for easier cleanup.
- Whisk together olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and pepper in a bowl.
- Coat the chicken thighs with the marinade and let marinate for at least 30 minutes.
- Arrange the marinated chicken and mixed vegetables on the sheet pan, leaving space between pieces.
- Drizzle any remaining marinade over the vegetables.
- Bake for 25–30 minutes or until chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Notes
Let the chicken rest for 5 minutes after baking to keep it juicy. Adjust salt at the end for better flavor balance. Serve with rice, pita, or salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean