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Sheet-Pan Lemon Dill Chicken

This quick and easy sheet-pan lemon dill chicken is perfect for busy nights, combining juicy chicken thighs with fresh vegetables for a flavorful meal without the hassle of multiple dishes.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces bone-in, skin-on chicken thighs Juicy and flavorful
  • 2 large lemons One for zesting and one for squeezing
  • 1/4 cup fresh dill, chopped Add more if you prefer
  • 4 cups mixed vegetables (bell peppers, zucchini, onions) Vegetable mix can be varied
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • to taste salt and pepper

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C) to achieve crispy skin.
  2. Pat the chicken thighs dry with a paper towel and place them on a large sheet pan.
  3. In a small bowl, whisk together olive oil, juice of one lemon, garlic powder, salt, and pepper. Add the chopped dill and stir until combined.
  4. Pour the marinade over the chicken, rubbing it in to coat evenly.
  5. Toss the mixed vegetables in the remaining marinade and arrange them around the chicken on the sheet pan.
Cooking
  1. Bake in the oven for 35-40 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender-crisp.
  2. Zest the second lemon over the dish just before serving for added flavor.

Notes

Feel free to switch up the vegetables depending on seasonality. Squeeze additional lemon over the dish if desired before serving. This meal pairs well with rice, quinoa, or a salad, making it versatile.