Sheet Pan Lemon Herb Chicken and Roasted Root Vegetables
An easy-to-prepare sheet pan dinner featuring tender, lemon-herb seasoned chicken thighs alongside a colorful medley of roasted root vegetables like carrots and potatoes. Perfect for a satisfying weeknight meal.
Ingredients
- •1.5 lbs boneless, skinless chicken thighs
- •1 lb baby red potatoes, quartered
- •1 lb carrots, peeled and cut into 1-inch pieces
- •1 red onion, cut into 8 wedges
- •3 tablespoons olive oil
- •2 tablespoons fresh lemon juice
- •1 tablespoon dried Italian seasoning
- •1 teaspoon garlic powder
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •Fresh parsley, chopped, for garnish (optional)
- •Lemon wedges, for serving (optional)
Dietary Info
Instructions
- 1
Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper for easier cleanup.
- 2
In a large bowl, combine the quartered baby red potatoes, 1-inch carrot pieces, and red onion wedges. Drizzle with 1 tablespoon of olive oil, 1 tablespoon of lemon juice, 1/2 tablespoon of Italian seasoning, 1/2 teaspoon of garlic powder, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Toss to coat evenly.
- 3
In a separate medium bowl, place the chicken thighs. Drizzle with the remaining 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 1/2 tablespoon of Italian seasoning, 1/2 teaspoon of garlic powder, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Toss to coat the chicken.
- 4
Spread the seasoned vegetables in a single layer on one half of the prepared sheet pan. Place the seasoned chicken thighs in a single layer on the other half of the sheet pan, ensuring not to overcrowd.
- 5
Roast for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender and slightly caramelized. If desired, you can broil for the last 2-3 minutes for extra browning.
- 6
Remove from oven. Garnish with fresh chopped parsley and serve immediately with lemon wedges, if using.
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