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Sheet-pan lemon dill chicken with fresh herbs and vegetables

Sheet-Pan Lemon Dill Chicken

A quick and easy weeknight dinner that combines crispy chicken thighs with vibrant mixed vegetables, infused with lemon and dill flavors for a refreshing meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs bone-in chicken thighs Can substitute with chicken breasts.
  • 4 cups mixed vegetables (like bell peppers, zucchini, and cherry tomatoes) Feel free to use any vegetables available.
  • 3 tablespoons olive oil Use additional for tossing veggies.
  • 2 pcs lemons (juiced) Use fresh lemons for best flavor.
  • 2 tablespoons fresh dill Or substitute with 1 tablespoon dried dill.
  • 3 cloves garlic (minced) Fresh garlic enhances flavor.
  • to taste salt Adjust according to preference.
  • to taste pepper Adjust according to preference.
  • for garnish lemon wedges Optional, for serving.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Line a sheet pan with aluminum foil for easier cleanup.
  3. In a bowl, mix together olive oil, lemon juice, dill, garlic, salt, and pepper.
  4. Toss the chicken thighs in the bowl until coated.
  5. In another bowl, toss the mixed veggies with a little olive oil, salt, and pepper.
Cooking
  1. Place the chicken on the sheet pan and scatter the seasoned veggies around it.
  2. Roast in the oven for about 35-40 minutes, until the chicken reaches an internal temperature of 165°F (75°C).
  3. Once done, let it sit for about 5 minutes before serving.
  4. Serve with lemon wedges for extra zesty goodness.

Notes

For crispy skin, pat dry the chicken before seasoning. Can store leftovers in an airtight container for up to 4 days.