There’s something about a sheet pan meal that feels effortless, yet somehow impressive. Imagine the aroma of garlic and lemon filling your kitchen, mingling with the roasted bell peppers and zucchini while chicken thighs crisp up alongside shrimp’s delicate sweetness. I remember the first time I made this, I was juggling a few distractions—half-listening to a podcast, checking my phone, and wondering if the shrimp would overcook. Spoiler: they didn’t. The flavors melded perfectly, and the slight char on the chicken skin was just right. I wasn’t aiming for perfection, just a satisfying, colorful dinner that didn’t take hours or leave a mountain of dishes.
It’s the kind of meal you can throw together on a busy weeknight, then sit back and relax as the oven does all the hard work. The vegetables soak up the garlicky lemon herb marinade, and that balance of juicy chicken with tender shrimp is a combo that rarely disappoints. Plus, the leftovers taste just as good the next day—if there’s any left, that is.
- Combines chicken and shrimp for a mix of textures and flavors you don’t often get on one pan.
- Roasting everything together means minimal cleanup, though you do have to keep an eye on the shrimp timing.
- The garlic lemon herb seasoning is fresh and bright, but it’s simple — and that’s kind of the point.
- It’s colorful and inviting, making the plate feel as good as it tastes.
If you’re not used to cooking both chicken and seafood on the same pan, it might feel a bit tricky at first. Just remember to add the shrimp later so they don’t dry out. And if you’re short on time, this dish still works well with just chicken or just shrimp.
PrintChicken and Shrimp Sheet Pan Meal
A quick and easy sheet pan meal featuring juicy chicken thighs and succulent shrimp roasted with colorful vegetables and a flavorful garlic lemon herb seasoning.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4
Ingredients
4 bone-in, skin-on chicken thighs (about 1.5 pounds)
12 large shrimp, peeled and deveined
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 medium zucchini, sliced into 1/2-inch thick rounds
1 medium red onion, cut into wedges
3 tablespoons olive oil, divided
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lemon, zested and juiced
2 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly grease it.
In a small bowl, combine 2 tablespoons olive oil, minced garlic, dried oregano, dried thyme, smoked paprika, salt, black pepper, lemon zest, and lemon juice. Stir well to create the marinade.
Place the chicken thighs in a large bowl and pour half of the marinade over them. Toss to coat evenly. Set aside.
In another bowl, place the shrimp and pour the remaining marinade over them. Toss to coat and set aside.
In a large mixing bowl, combine the red bell pepper, yellow bell pepper, zucchini, and red onion. Drizzle with the remaining 1 tablespoon olive oil and toss to coat.
Arrange the marinated chicken thighs on the prepared baking sheet, skin side up. Surround the chicken with the mixed vegetables in an even layer.
Roast in the preheated oven for 15 minutes.
Remove the baking sheet from the oven and add the marinated shrimp evenly around the chicken and vegetables.
Return the sheet pan to the oven and roast for an additional 10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the shrimp are opaque and cooked through.
Remove from the oven and sprinkle chopped fresh parsley over the entire sheet pan meal.
Let rest for 5 minutes before serving.
Don’t worry about fancy equipment here — a sturdy rimmed baking sheet and some parchment paper will do the trick. When serving, I like to squeeze a little extra lemon over the top and pair it with crusty bread or a simple green salad to keep things light. You could swap out the veggies based on what’s in your fridge—maybe some asparagus or cherry tomatoes if you’re feeling adventurous. Sometimes I even toss in a handful of olives or capers for a briny twist, though I haven’t tried all these variations together yet. It’s a flexible meal that invites you to make it your own.
FAQ
Can I make this ahead of time? You can prep the marinade and chop the veggies earlier, but it’s best to roast just before serving for maximum freshness.
What if I don’t have bone-in chicken thighs? Boneless work fine, just watch the cooking time—they’ll need less time in the oven.
How do I store leftovers? Keep them in an airtight container in the fridge for up to three days and reheat gently in the oven or microwave.
Ready to bring this colorful, flavorful sheet pan meal to your table? It’s time to roll up your sleeves and enjoy the simple satisfaction of juicy chicken and shrimp roasted to perfection.