Getting a family-style dinner on the table has never been easier than with this flavorful Sheet Pan Chicken Thighs recipe that's baked with simple ingredients, 15 minutes of prep time and easy cleanup!
In a medium bowl, combine oil, lemon juice, minced garlic and thyme and stir to combine.
Sprinkle chicken with the onion powder, salt and pepper.
Place the chicken in a gallon size zip closure bag and pour the lemon garlic marinade into the bag
Securely close the bag and make sure the chicken is thoroughly coated with the marinade and then place bag in the refrigerator.
Marinate for an hour or two if possible but you can marinade for as little as 15 minutes if you are short on time.
Preheat oven to 375° F
Place the marinated chicken on a rimmed baking sheet and bake for 20 minutes.
Cut the vegetables into pieces and place in a large bowl. Add the additional tablespoon of olive oil and salt and pepper to taste. Stir to coat the vegetables thoroughly.
After 20 minutes, place the vegetables around the chicken and cook for an additional 25 minutes until the chicken is golden brown and the vegetables are cooked.
Notes
Use boneless thighs. Add the chicken and vegetables to the preheated oven at the same time and bake for 25 minutes until the chicken is 165° F with a meat thermometer. Substitute sage for the thyme or add a little of both. Sprinkle with additional garlic powder.Swap out the vegetables for any of your favorites. Broccoli, zucchini, green beans, asparagus are all wonderful choices.Use all of one color bell pepper if preferred.