Name: Citrus & Herb Sheet-Pan Chicken with Charred Vegetables
Prep time: 15 min
Cook time: 38 min
Yield: 4 servings
Ingredients: 6 pieces chicken thighs; 2 lemon; 1 lime; 4 tablespoon olive oil; 4 cloves garlic; 2 sprigs fresh rosemary; 3 sprigs fresh thyme; 2 red bell pepper; 1 medium yellow onion; 1 pound Brussels sprouts; 1 teaspoon kosher salt; ½ teaspoon black pepper; ¼ teaspoon red pepper flakes

Citrus & Herb Sheet-Pan Chicken with Charred Vegetables

weeknightcitrussheet-pan

15 minPrep38 minCook4Serves

Ingredients

6 pieceschicken thighs (bone-in, skin-on)
2lemon
1lime
4 tablespoonolive oil
4 clovesgarlic
2 sprigsfresh rosemary
3 sprigsfresh thyme
2red bell pepper
1 mediumyellow onion
1 poundBrussels sprouts
1 teaspoonkosher salt
½ teaspoonblack pepper
¼ teaspoonred pepper flakes

Prep

01
Zest 1 lemon and the lime; set zest aside.
02
Slice red bell peppers into 1-inch chunks.
03
Cut yellow onion into 1-inch wedges.
04
Trim Brussels sprouts and halve any larger ones.
05
Smash 4 garlic cloves.

Method

01
Preheat oven to 425°F.
02
Toss chicken thighs with 2 tablespoons olive oil, salt, black pepper, red pepper flakes, and the herb sprigs in a large bowl until evenly coated.
03
On a large sheet pan, arrange chicken skin-side up in a single layer, leaving room around the edges. Scatter half the garlic underneath.
04
In the same bowl, toss vegetables with remaining 2 tablespoons olive oil, remaining garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread around chicken on the pan.
05
Roast for 30 minutes until chicken skin begins to brown and vegetables start to soften.
06
Remove pan from oven. Squeeze lemon and lime juice over everything, and scatter the zest across the pan. Return to oven for 5–8 minutes until chicken reaches 165°F internally and vegetables are charred at edges.
07
Rest for 3 minutes, then serve straight from the pan.

Spice Tips

For a subtle warmth, the red pepper flakes here are mild. For more heat, increase to 1/2 teaspoon or add a pinch of cayenne. To deepen the herbal note, toss in a handful of fresh basil or oregano after roasting.

For make-ahead ease, marinate chicken with herbs and half the citrus juice for up to 4 hours before roasting. Add 5–10 minutes to total cook time if using chilled chicken.