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Easy Crispy Sheet Pan Lemon Chicken and Zucchini Dinner

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A quick and healthy sheet pan dinner featuring crispy lemon chicken thighs and roasted zucchini, perfect for busy weeknights with minimal prep and cleanup.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 pounds / 700 grams)
  • 2 tablespoons olive oil (extra virgin if possible)
  • 2 cloves garlic, minced
  • Juice and zest of 1 large lemon
  • 1 teaspoon dried oregano or Italian seasoning
  • Salt and freshly ground black pepper, to taste
  • 2 medium zucchini, sliced into half-moons (about 2 cups / 300 grams)
  • 1 medium yellow onion, sliced into thin wedges (optional)
  • 1 tablespoon olive oil (for tossing veggies)
  • Pinch of crushed red pepper flakes (optional)
  • Fresh parsley or basil leaves, roughly chopped (optional garnish)
  • Extra lemon wedges, for serving (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a mixing bowl, combine olive oil, minced garlic, lemon juice and zest, dried oregano, salt, and pepper. Whisk until well blended.
  3. Add chicken thighs to the bowl and coat evenly with the marinade. Let sit for at least 10 minutes, preferably 30 minutes for better flavor.
  4. Slice zucchini into half-moons about 1/4-inch thick. Slice onion into wedges if using. Toss veggies with 1 tablespoon olive oil, salt, pepper, and optional red pepper flakes.
  5. Place chicken thighs skin side up on a large rimmed sheet pan, spaced out for air circulation. Scatter zucchini and onion around the chicken in a single layer.
  6. Roast in the oven for 25-30 minutes, until chicken reaches an internal temperature of 165°F (74°C) and skin is golden and crispy. Zucchini should be tender and slightly caramelized.
  7. At about 15 minutes, use tongs to turn the veggies for even cooking, but do not flip the chicken.
  8. Remove from oven and let chicken rest for 5 minutes to redistribute juices.
  9. Garnish with chopped fresh parsley or basil and serve with extra lemon wedges.

Notes

Pat chicken dry before marinating to ensure crispy skin. Avoid crowding the pan to prevent steaming. Turn veggies halfway through cooking but do not flip chicken. Use a meat thermometer to ensure chicken reaches 165°F. Let chicken rest after roasting to keep it juicy. Slice zucchini just before roasting and keep pieces thicker to avoid sogginess. Reheat leftovers in the oven to maintain crispiness.

Nutrition

Keywords: lemon chicken, sheet pan dinner, healthy chicken recipe, crispy chicken thighs, zucchini dinner, quick chicken recipe, easy weeknight meal

Find it online: https://siennaspoon.com/easy-crispy-sheet-pan-lemon-chicken-and-zucchini-dinner-recipe-for-quick-healthy-meals/