The Weeknight Dinner That Earns Its Keep
Sheet pan dinners are the unsung heroes of weeknight cooking — everything goes in one pan, the oven does the work, and cleanup is minimal. Obviously starting with chicken that actually has flavour. Our boneless skinless chicken thighs from Bradner Farms or Rossdown Farms are certified organic, free-range, and have the depth of flavour that makes a simple marinade shine.
This recipe is endlessly adaptable — swap the vegetables with whatever is in season, change the spice profile. The method stays the same.
Ingredients
The Chicken
Herb & Lemon Marinade
- 3 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- Zest and juice of 1 lemon
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp smoked paprika
- ½ tsp chili flakes
- 1 tsp sea salt
- ½ tsp cracked black pepper
Vegetables (choose your favourites)
- 2 medium zucchini, cut into half-moons
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 red onion, cut into wedges
- 250g cherry tomatoes, whole
- 2 tbsp olive oil
- Salt and pepper
Method
Step 1 — Marinate
Combine all marinade ingredients in a bowl. Add chicken thighs and toss to coat thoroughly. Marinate for at least 20 minutes at room temperature, or up to 24 hours in the fridge. The longer, the better.
Step 2 — Prep the Pan
Preheat oven to 220°C (200°C fan). Line a large rimmed baking sheet with parchment or lightly oil it. Toss vegetables with olive oil, salt, and pepper. Spread in a single layer across the pan — don't crowd them or they'll steam instead of roast.
Step 3 — Roast
Nestle the marinated chicken thighs among the vegetables. Roast for 25–30 minutes, until the chicken is cooked through (internal temp 74°C) and the vegetables are tender with caramelized edges. For extra colour, switch to the broiler for the last 3–4 minutes.
Step 4 — Serve
Rest for 5 minutes. Finish with a squeeze of fresh lemon, a drizzle of good olive oil, and fresh herbs if you have them — parsley, basil, or oregano all work beautifully.
Variations
- Mediterranean: Add olives, capers, and artichoke hearts in the last 10 minutes.
- Moroccan: Swap the marinade for harissa, cumin, and preserved lemon.
- Autumn: Use sweet potato, Brussels sprouts, and apple with a maple-Dijon glaze.
- Add a grain: Serve over couscous, rice, or orzo to soak up the pan juices.
Tips
- Don't skip drying the chicken before marinating — it helps the marinade adhere and promotes browning.
- Use the largest baking sheet you have. Crowding is the enemy of caramelization.
- Leftovers are excellent cold in a wrap or grain bowl the next day.
Pick up your Boneless Skinless Chicken Thighs from HOTRO and explore more BBQ-ready proteins in our BBQ Favourites collection.