Lemon Garlic Rosemary Sheet Pan Chicken and Vegetables Recipe

Lemon Garlic Rosemary Sheet Pan Chicken and Vegetables is a quick and healthy weeknight meal! Consider your guests when calculating chicken and vegetable portions. 


– 1.5 to 2.5 lbs bone-in skin-on chicken thighs 3 to 6 thighs* – 3 Tbsp avocado oil – 2 tsp lemon zest – 3 Tbsp lemon juice – 4 cloves garlic – 2 tsp fresh or dried rosemary – ½ tsp sea salt to taste Vegetables: – ½ yellow onion chopped – 1 zucchini chopped – 1 large carrot chopped – ½ red bell pepper chopped – 1 small bunch asparagus trimmed and chopped – 2 Tbsp avocado oil – 1 tsp garlic powder – 1 tsp sea salt to taste

Store raw chicken thighs and marinade in a large zip lock bag. Seal and swish the bag to marinate chicken. Marinate 15–24 hours. Turn on a 425-degree oven. 

Step 1


Cut all vegetables and put on a big baking sheet. Cover veggies with garlic, avocado oil, and sea salt. Toss vegetables in oil and seasonings with your hands.  

Step 2

Evenly distribute vegetables. Wiggle the marinated chicken thighs onto the sheet pan, leaving room for vegetables. 

Step 3

Stirring the vegetables halfway through, the chicken skin should be crispy and cooked through after 25–30 minutes. 

Step 4

At 165 degrees F, chicken is done. Insert a meat thermometer into the thickest part of the largest chicken thigh and wait until the numbers stop moving for an accurate reading.  

Step 5

Size and oven temperature determine chicken thigh cooking time.Enjoy chicken and vegetables! 

Step 6

See Also

See Also

Sun-Dried Tomato and Feta Baked Salmon Recipe