Sheet Pan Lemon-Garlic Chicken with Zucchini and Bell Peppers

Name: Sheet Pan Lemon-Garlic Chicken with Zucchini and Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs chicken thighs; 1 lemon; 4 cloves garlic; 2 tbsp olive oil; 2 medium zucchini; 2 bell peppers; 1 tbsp rosemary; 1/2 tsp salt; 1/4 tsp black pepper

Tender chicken thighs roasted with fresh garlic and lemon until golden, paired with crisp-tender zucchini and bell peppers for a simple, satisfying meal.

Cuisine: American

Category: Chicken

Prep: 15 minutes. Cook: 30 minutes.

Serves 4.

Ingredients

1.5 lbs chicken thighs
1 lemon
4 cloves garlic
2 tbsp olive oil
2 medium zucchini
2 bell peppers
1 tbsp rosemary
1/2 tsp salt
1/4 tsp black pepper

Instructions

Step 1: Preheat oven to 425°F (220°C). Pat chicken thighs dry, then season with 1/2 tsp salt and 1/4 tsp black pepper.
Step 2: In a small bowl, whisk together 2 tbsp olive oil, 4 minced garlic cloves, and 1 tbsp fresh rosemary.
Step 3: Arrange chicken thighs skin-side up on a parchment-lined baking sheet. Place 4 lemon slices and 1 tbsp rosemary sprigs on top of chicken.
Step 4: Toss zucchini (sliced 1/2-inch thick) and bell peppers (sliced into strips) with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper, then spread around chicken.
Step 5: Roast for 25-30 minutes, or until chicken reaches 165°F (74°C) internally and vegetables are tender with golden edges.