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Sheet Pan Lemon Herb Chicken and Veggies Easy Weeknight Dinner Recipe

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A quick and wholesome sheet pan dinner featuring juicy lemon herb chicken thighs and caramelized vegetables, perfect for easy weeknight meals with minimal cleanup.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 pounds)
  • 4 medium carrots, peeled and cut into sticks (about 1.1 pounds)
  • 1 pound Brussels sprouts, halved
  • 2 medium sweet potatoes, peeled and cubed (about 14 ounces)
  • 2 tablespoons freshly squeezed lemon juice
  • 3 tablespoons extra virgin olive oil
  • 4 cloves garlic, minced (about 1 tablespoon)
  • 2 tablespoons fresh rosemary, chopped (about 8 grams)
  • 2 tablespoons fresh thyme, chopped (about 8 grams)
  • Salt and pepper to taste

Instructions

  1. Pat the chicken thighs dry with paper towels to help the skin get crispy.
  2. Peel and cut carrots into sticks, halve the Brussels sprouts, and cube the sweet potatoes.
  3. Toss the veggies in a large bowl with 2 tablespoons olive oil, half the garlic, half the herbs, salt, and pepper. Set aside.
  4. In a small bowl, whisk together lemon juice, remaining olive oil, remaining garlic, rosemary, thyme, salt, and pepper to make the marinade.
  5. Brush the marinade all over the chicken thighs, making sure to get under the skin.
  6. Spread the veggies in a single layer on a large rimmed baking sheet.
  7. Nestle the chicken thighs skin-side up among the veggies so the juices drip onto them as they roast.
  8. Roast in a preheated oven at 425°F (220°C) for 30–35 minutes until the chicken skin is golden and crispy and the vegetables are tender with caramelized edges.
  9. Halfway through roasting, toss the veggies gently and flip the chicken for even cooking.
  10. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
  11. Let the chicken rest for 5 minutes before serving to allow juices to redistribute.

Notes

[‘Pat chicken dry before roasting to ensure crispy skin.’, ‘Do not overcrowd the pan to avoid steaming; use two pans if necessary.’, ‘Rotate the pan halfway through cooking for even browning.’, ‘Save leftover marinade to toss veggies first and brush the rest on chicken.’, ‘Cut veggies to similar sizes for even cooking.’, ‘Reheat leftovers gently in a skillet with a splash of water to keep moist.’, ‘Avoid freezing to maintain texture quality.’]

Nutrition

Keywords: sheet pan dinner, lemon herb chicken, easy weeknight dinner, roasted vegetables, one pan meal, healthy chicken recipe, gluten-free, dairy-free

Find it online: https://blairrecipes.com/sheet-pan-lemon-herb-chicken-and-veggies-easy-weeknight-dinner-recipe/