Sheet Pan Lemon-Glazed Chicken with Roasted Rainbow Vegetables

Juicy chicken thighs coated in a bright lemon-herb glaze, roasted alongside colorful vegetables for a vibrant one-pan meal.

Cuisine: American

Category: Sheet Pan

Prep: 15 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 1.5 lbs bone-in, skin-on chicken thighs
• 3 tbsp olive oil
• 1, zested and juiced lemon
• 3 cloves, minced garlic
• 1 tsp dried rosemary
• 1 cup baby carrots
• 1, sliced into 1/2-inch strips red bell pepper
• 1 medium, sliced into 1/2-inch rounds zucchini
• 1 tsp sea salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F. Pat chicken thighs dry with paper towels and season both sides with 1 tsp sea salt and 1/2 tsp black pepper.
2. Step 2: In a small bowl, whisk together 3 tbsp olive oil, lemon zest, lemon juice, minced garlic, and dried rosemary.
3. Step 3: Place chicken thighs skin-side up on a parchment-lined baking sheet. Arrange baby carrots, bell pepper strips, and zucchini around the chicken. Brush the lemon-herb mixture evenly over all vegetables and chicken.
4. Step 4: Roast for 25-30 minutes until chicken reaches 165°F internal temperature and vegetables are tender with caramelized edges.