Chicken & Veggie Sheet Pan with Lemon-Herb Dressing

Name: Chicken & Veggie Sheet Pan with Lemon-Herb Dressing
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 800 g Chicken thighs; 400 g broccoli florets; 300 g bell peppers; 150 g red onion; 60 ml olive oil; 1 pcs lemon; 15 g garlic; 5 g Italian herbs; 5 g salt; 2 g pepper

Sheet pan dinner with chicken and seasonal veggies, tossed in a bright lemon-herb dressing. Make-ahead by prepping the veggies and dressing.

Total: 1 h 10 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 415
Protein: 38 g
Fat: 22 g
Carbs: 16 g

Ingredients

for 4 servings

Chicken thighs800 g
broccoli florets400 g
bell peppers300 g
red onion150 g
olive oil60 ml
lemon1 pcs
garlic15 g
Italian herbs5 g
salt5 g
pepper2 g

Method

6 steps

Preheat oven to 200C.
Chop broccoli, bell peppers, and red onion into bite-sized pieces.
In a bowl, toss chicken thighs with half the olive oil, Italian herbs, salt, and pepper.
Arrange chicken and chopped vegetables on a large sheet pan and roast for 35-40 minutes until chicken is cooked through.
In a small bowl, whisk lemon juice, minced garlic, and the remaining olive oil to create the dressing.
Remove sheet pan from oven, drizzle the dressing over the chicken and vegetables, and toss to coat before serving.