Lemon-Garlic Chicken and Vegetable Sheet Pan Dinner

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

Tender chicken thighs and roasted seasonal vegetables bathed in a bright lemon-garlic sauce, cooked in one pan for effortless weeknight dining. This mediterranean-inspired sheet pan ready in about 55 minutes pairs medium, peeled and cubed sweet potatoes, cut into 1-inch pieces red bell pepper, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (about 1.5 pounds) boneless chicken thighs
• 2 medium, peeled and cubed sweet potatoes
• 1, cut into 1-inch pieces red bell pepper
• 1 cup cherry tomatoes
• 3 tablespoons olive oil
• 2, minced garlic cloves
• 1, zested and juiced lemon
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 1.5 pounds boneless chicken thighs, 2 medium peeled sweet potatoes cubed, 1 red bell pepper cut into 1-inch pieces, and 1 cup cherry tomatoes with 2 tablespoons olive oil, 2 minced garlic cloves, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
2. Step 2: Spread mixture in a single layer on a rimmed baking sheet. Bake for 25 minutes, then flip chicken and vegetables.
3. Step 3: Whisk together 1 tablespoon olive oil, 1 teaspoon lemon zest, and 1 tablespoon lemon juice. Drizzle over chicken and vegetables, return to oven, and bake 15-20 minutes until chicken reaches 165°F and vegetables are tender.