When the day has stretched longer than expected and the thought of complicated cooking feels overwhelming, this chicken and shrimp sheet pan meal steps in like an old friend. It’s the kind of dinner that feels effortless but still shows you care — a colorful, fragrant mix roasting away while you catch up on a favorite show or just breathe for a moment.
One evening last week, I tossed everything onto a sheet pan around the time I lost track of the afternoon completely. The scent of garlic and lemon filled the kitchen, nudging me back from whatever distraction had pulled me away. The chicken skin crisped up nicely, while the shrimp turned just pink enough without drying out. I remember thinking, “Well, this wasn’t as hard as I worried.” The vegetables softened into a sweet, smoky backdrop that made the whole thing feel like comfort on a plate — perfect for settling in after a long day. I didn’t even mind that the onion slices were a little uneven; it all seemed part of the charm.
- Combines chicken and shrimp for a satisfying mix of flavors and textures.
- Bright, fresh herbs and lemon zest add a lively punch without fuss.
- One pan means fewer dishes, but you do need to watch the timing closely for the shrimp and chicken.
- Roasting the vegetables alongside the proteins keeps everything juicy and tender.
- It’s simple — and that’s kind of the point when you want dinner fast and fuss-free.
Don’t worry if you haven’t mastered sheet pan dinners yet; the equipment needed is just your usual oven and baking sheet, nothing fancy required. Serve it with a crusty bread or a light salad if you have the energy, or just dive right in as is for a no-nonsense feast. I usually switch up the veggies depending on what’s in the fridge — sometimes swapping zucchini for asparagus or adding a handful of cherry tomatoes toward the end. It’s flexible, but I haven’t tested every combo, so your mileage may vary.
Print
Chicken and Shrimp Sheet Pan Meal
- Total Time: 40 minutes
- Yield: 4 1x
Description
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.
Ingredients
4 bone-in, skin-on chicken thighs
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 rounds
1 medium red onion, cut into wedges
3 tablespoons olive oil
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 sheet pan with parchment paper or lightly grease it.
In a small bowl, combine the 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 and set aside.
In another bowl, place the shrimp, red bell pepper, yellow bell pepper, zucchini, and red onion. Pour the remaining marinade over the vegetables and shrimp, tossing to coat evenly.
Arrange the chicken thighs on one side of the prepared sheet pan, skin side up. Spread the shrimp and vegetables on the other side in a single layer.
Roast in the preheated oven for 20 minutes.
After 20 minutes, remove the sheet pan from the oven and flip the chicken thighs skin side down. Stir the shrimp and vegetables gently to ensure even cooking.
Return the sheet pan to the oven and roast for an additional 5 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the shrimp are pink and opaque.
Remove from oven and sprinkle the chopped fresh parsley over the chicken, shrimp, and vegetables.
Serve immediately and enjoy your flavorful chicken and shrimp sheet pan meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
For a quick weeknight meal, this dish shines because it’s all done on one tray, which means less cleanup and more time to relax. If you want to switch things up, try adding a sprinkle of red pepper flakes for heat or a drizzle of balsamic glaze after roasting for a touch of sweetness. Sometimes I skip the lemon zest and just squeeze fresh lemon juice at the table, depending on my mood. And if you’re serving a crowd, doubling the recipe is easy — just make sure the pan isn’t overcrowded so everything roasts evenly.
FAQ
Can I use frozen shrimp?
It’s best to thaw shrimp before cooking to avoid uneven roasting.
How do I know when the chicken is done?
The skin should be crispy, and the internal temperature should hit 165°F. A quick peek with a meat thermometer helps.
Can I prep this ahead of time?
Marinate the chicken and veggies in the fridge for a few hours or overnight. Just roast when ready.
Ready to make your kitchen smell like a warm, inviting haven? Scroll down, save this recipe, and get cooking — dinner’s calling.