Sheet Pan Chicken Thighs are an easy dinner that the entire family will enjoy. Served with a lemon-dijon dressing, it’s a weeknight staple.
With school now in session… sheet pan dinners are seriously a life saver. We’ve got after-school soccer, taekwondo, homework, showers, nighttime reading; it’ll be a busy fall season ahead! As we are trying to incorporate more veggies into our dinner routine, this dish seriously delivers. The lemon-dijon sauce flavors everything perfectly, and the chicken is incredibly tender. Add the pop of fresh herbs at the end and you’ve got yourself a flavor-packed meal. More life-saving meals include my Grandma June’s Chicken Meatloaf (great for meal prep and inside sandwiches!), this Santa Fe Flatbread Pizza, and these Mini Chicken Pot Pies with Mushroom Gravy are comfort food heaven.
WATCH ME MAKE THIS ON THE GRAM!
INGREDIENTS YOU’LL NEED:
I love adding the briny capers to this entree, as it gives it that extra oomph where you automatically say… “what’s that?!”. The feta adds a nice contrast of savory, especially because we brown it under the broiler at the end.
FOR THE DRESSING:
- Lemon Juice
- Garlic Cloves
- Dried Oregano
- Dijon Mustard
- Maple Syrup
- Paprika
- Olive Oil
- Salt + Pepper
FOR THE SHEET PAN CHICKEN:
- Zucchini
- Bell Pepper
- Tomato
- Red Onion
- Capers
- Feta Cheese
- Chicken Thighs
- Salt + Pepper
- Italian Parsley
Feel free to play around with the vegetables listed above. Use what’s in season! This would taste great with carrots, parsnips, eggplant, broccoli, or add some chopped yellow potatoes for heartier appetites! I served mine over wild rice with a side of pita bread… which I thought was the perfect pairing.
Need some more ideas for serving? The dressing tastes wonderful as a dipping sauce for my Homemade Focaccia. You could also serve the chicken and veggies over my Lemon Garlic Butter Noodles! Oh, and my Merry Me Parm Piccata Crispy Potatoes never disappoint.
MORE CHICKEN INSPO:
Easy Chicken Bacon Ranch Pasta
Chicken Parmesan French Bread Pizza
Crispy Air Fryer Katsu Chicken
Cheese-Stuffed Pizza Ground Chicken Meatballs
Creamy Mushroom Ramen with Brown Butter Chicken
Cobb Salad Grilled Chicken Sandwiches
Potato Chip Crusted Chicken Fingers
Incredibly Yummy Buffalo Chicken Meatballs
VIEW ALL RECIPES BY CLICKING HERE!
- Juice of 2 Lemons
- 3 Garlic Cloves, minced
- 2 tsp. Dried Oregano
- 1 tbsp. Dijon
- 2 tbsp. Maple Syrup
- 1 tsp. Paprika
- ½ cup Olive Oil
- 1 tsp. Salt
- 1 tsp. Black Pepper
- 1 Zucchini, sliced into half moons
- 1 Bell Pepper, thinly sliced
- 1 Tomato, cut into wedges
- 1 Red Onion, sliced
- 4 oz. Feta Cheese, crumbled
- ¼ cup Drained Capers
- 6 Boneless Skinless Chicken Thighs
- 1 tsp. Salt
- 1 tsp. Black Pepper
- ¼ cup Italian Parsley, minced
- Preheat the oven to 425F.
- Add all ingredients for the lemon-dijon dressing into a mason jar. Cover and shake until well combined. Set aside.
- Prep the zucchini, bell pepper, tomato and red onion; mix the veggies together with ½ the dressing and place on a prepared baking sheet.
- Sprinkle the veggies with the crumbled feta cheese, drained capers, and nestle the chicken thighs on top. Sprinkle each chicken thigh with salt, pepper, and pour over the remaining dressing.
- Bake for 35 minutes, and then broil for 5 minutes to brown. Remove from the oven and serve immediately with minced parsley.
NOTES ON THIS RECIPE:
- If you don’t have fresh lemons on hand, you can substitute with white wine vinegar in the dressing. I’d suggest starting with 1 – 2 tablespoons, taste, and adjust to your personal liking.
- I prefer the flavor of chicken thighs for this recipe, but you can also swap with chicken breasts. I would suggest cutting the breasts into chunks and bake for 20 minutes at 400F, or until the internal temperature has reached 165F.
- I added a sprinkle of pepper flakes at the end. Totally optional but really tasty.
- Feta was an excellent addition to this recipe, but I think it would also taste great with goat cheese, chunks of halloumi, or bread cheese!
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