Sheet Pan Roasted Lemon Chicken & Root Vegetables

Name: Sheet Pan Roasted Lemon Chicken & Root Vegetables
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 4 chicken thighs (bone-in, skin-on); 1.5 pound small red potatoes (quartered); 1 pound carrot (peeled and cut into 1-inch pieces); 1 red onion (large, cut into wedges); 3 clove garlic (minced); 3 tablespoon olive oil; 1 tablespoon dried oregano; 1 teaspoon dried thyme; 1 lemon (thinly sliced); 1.5 teaspoon salt; 0.75 teaspoon black pepper

Succulent chicken thighs and tender, seasoned root vegetables roasted on one pan with bright lemon and savory herbs.

Prep: 15 min
Cook: 45 min
Total: 1 hr
Servings: 4
Cuisine: American
Difficulty: Easy
Cost: $3.67/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
High-Protein
High-Fiber

Ingredients

4 chicken thighs (bone-in, skin-on)
1.5 pound small red potatoes (quartered)
1 pound carrot (peeled and cut into 1-inch pieces)
1 red onion (large, cut into wedges)
3 clove garlic (minced)
3 tablespoon olive oil
1 tablespoon dried oregano
1 teaspoon dried thyme
1 lemon (thinly sliced)
1.5 teaspoon salt
0.75 teaspoon black pepper

Instructions

Preheat oven to 400°F (200°C).
In a large bowl, combine the quartered small red potatoes, 1-inch pieces of carrot, red onion wedges, and minced garlic.
Add 2 tablespoons of olive oil, 1 teaspoon of dried oregano, 1/2 teaspoon of dried thyme, 3/4 teaspoon of salt, and 1/2 teaspoon of black pepper to the vegetables. Toss until everything is evenly coated.
Spread the seasoned vegetables in a single layer on a large sheet pan. Place the chicken thighs among the vegetables.
In the same large bowl, toss the chicken thighs with the remaining 1 tablespoon of olive oil, 2 teaspoons of dried oregano, 1/2 teaspoon of dried thyme, 3/4 teaspoon of salt, and 1/4 teaspoon of black pepper.
Arrange the lemon slices around the chicken and vegetables on the sheet pan.
Roast for 35-45 minutes, or until the chicken thighs are cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender and slightly caramelized. Flip vegetables halfway through cooking for even browning.
Serve immediately from the sheet pan.

Notes

Ensure all vegetables are cut into similar sizes for even cooking. For extra crispiness, broil for the last 2-3 minutes.

Nutrition (per serving)

Calories: 610
Protein: 40.5 g
Carbohydrates: 55.7 g
Fat: 25.5 g
Fiber: 8.1 g
Sodium: 890 mg
Saturated Fat: 6.8 g
Sugar: 7.1 g
Cholesterol: 130 mg