Sheet Pan Lemon Herb Chicken with Roasted Carrots and Potatoes

Name: Sheet Pan Lemon Herb Chicken with Roasted Carrots and Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs boneless, skinless chicken thighs; 1 lb baby red potatoes, quartered; 1 lb carrots, peeled and cut into 1-inch pieces; 3 tbsp olive oil; 1 tbsp dried oregano; 1 tbsp dried thyme; 1 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp paprika; Salt and freshly ground black pepper to taste; 1 lemon, half thinly sliced, half juiced; 2 tbsp fresh parsley, chopped (for garnish)

EasyAmericanPrep: 15 minutesCook: 30 minutesServes 4

A delicious and easy sheet pan dinner featuring tender chicken thighs, vibrant carrots, and savory potatoes, all roasted to perfection with a bright lemon herb seasoning. This complete meal is perfect for a weeknight dinner with minimal cleanup.

Sheet Pan Lemon Herb Chicken with Roasted Carrots and Potatoes

Ingredients

•1.5 lbs boneless, skinless chicken thighs
•1 lb baby red potatoes, quartered
•1 lb carrots, peeled and cut into 1-inch pieces
•3 tbsp olive oil
•1 tbsp dried oregano
•1 tbsp dried thyme
•1 tsp garlic powder
•1/2 tsp onion powder
•1/2 tsp paprika
•Salt and freshly ground black pepper to taste
•1 lemon, half thinly sliced, half juiced
•2 tbsp fresh parsley, chopped (for garnish)

Dietary Info

Gluten-freeDairy-free

Instructions

1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
2
In a large bowl, combine the quartered baby red potatoes and 1-inch carrot pieces. Drizzle with 1 tablespoon of olive oil, and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat evenly. Spread the seasoned vegetables in a single layer on one half of the prepared baking sheet.
3
In the same bowl (no need to wash), add the boneless, skinless chicken thighs. Drizzle with the remaining 2 tablespoons of olive oil. Add the dried oregano, dried thyme, garlic powder, onion powder, paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Squeeze the juice from half of the lemon over the chicken. Toss the chicken to ensure it's fully coated with the seasoning.
4
Arrange the seasoned chicken thighs in a single layer on the other half of the baking sheet, alongside the vegetables. Place the lemon slices on top of and around the chicken and vegetables.
5
Bake 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, broil for the last 2-3 minutes for extra crispiness, watching carefully to prevent burning.
6
Remove from the oven, garnish with fresh chopped parsley, and serve immediately.

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