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Sheet Pan Lemon Garlic Chicken & Vegetables

Sheet Pan Lemon Garlic Chicken & Vegetables

Dinner
Prep Time
15min
Cook Time
30min
Servings
4
Calories
485
Chef's Note

For extra crispy chicken skin, you can broil the sheet pan for the last 2-3 minutes of cooking time. Just keep a close eye on it to prevent burning. If you prefer a stronger lemon flavor, serve with additional lemon wedges on the side.

Tags
chicken
sheet pan
quick
easy
lemon
garlic
weeknight
dinner
high-protein
one-pan
Ingredients

  • 2 pounds bone-in, skin-on chicken thighs

  • 1 pound baby potatoes, halved

  • 4 medium carrots, peeled and cut into 2-inch pieces

  • 2 cups broccoli florets

  • 1 large red bell pepper, cut into 1-inch pieces

  • 4 cloves garlic cloves, minced

  • 1 medium lemon, juiced and zested

  • 3 tablespoons olive oil

  • 1 teaspoon dried oregano

  • 1 teaspoon dried thyme

  • 1 teaspoon paprika

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 2 tablespoons fresh parsley, chopped

Instructions
  • 1

    Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

  • 2

    In a small bowl, combine 3 tablespoons of olive oil, juice and zest of 1 lemon, 4 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well to create the marinade.

  • 3

    Pat the 2 pounds of chicken thighs dry with paper towels. Place them in a large bowl and coat with half of the marinade. Set aside.

  • 4

    In another bowl, combine 1 pound of halved baby potatoes and 4 cut carrots. Toss with 1/3 of the remaining marinade.

  • 5

    Spread the potatoes and carrots on the prepared baking sheet, arranging them in a single layer. Place the marinated chicken thighs on top, skin side up.

  • 6

    Bake for 20 minutes in the preheated oven.

  • 7

    While the chicken and root vegetables are baking, toss 2 cups of broccoli florets and 1 large cut red bell pepper with the remaining marinade.

  • 8

    After 20 minutes, remove the baking sheet from the oven. Add the broccoli and bell pepper around the chicken. Return to the oven and bake for an additional 10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.

  • 9

    Remove from the oven and let rest for 5 minutes. Sprinkle with 2 tablespoons of fresh chopped parsley before serving.

Nutrition Information (per serving)
485
Calories
32g
Protein
25g
Carbs
28g
Fat
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