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Sheet Pan Lemon Herb Chicken & Vegetables for Two

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Total Time 35 minutes
Servings: 2
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 2 bone-in skin-on chicken thighs, about 250g each
  • 1 medium zucchini sliced into half-moons
  • 1 cup cherry tomatoes
  • 1 red bell pepper cut into strips
  • 3 garlic cloves minced
  • Zest and juice of 1 lemon
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1.5 tbsp olive oil
  • Salt and pepper to taste
  • Fresh flat-leaf parsley to finish

Method
 

  1. Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  2. In a small bowl, mix together the olive oil, minced garlic, lemon zest, lemon juice, oregano, thyme, salt, and pepper.
  3. Pat the chicken thighs dry and place them skin-side up on one side of the baking sheet. Spoon two-thirds of the herb mixture over and under the chicken skin.
  4. Arrange the sliced zucchini, cherry tomatoes, and bell pepper strips around the chicken. Drizzle the remaining herb mixture over the vegetables and toss lightly.
  5. Roast for 28–32 minutes until the chicken skin is deeply golden and caramelised, the internal temperature reaches 165°F (74°C), and the vegetables are tender with lightly charred edges.
  6. Remove from the oven and rest for 3 minutes.
  7. Plate each chicken thigh with a generous portion of the roasted vegetables alongside. Scatter fresh parsley over both plates and serve immediately.

Notes

Bone-in, skin-on chicken thighs consistently produce the most flavourful and visually impressive result on a sheet pan — the skin caramelises beautifully and the bone keeps the meat moist throughout roasting. They cost less than chicken breasts and are harder to overcook. Cherry tomatoes burst as they roast and create a natural light sauce around the vegetables, adding flavour without any extra effort or cost.