Sheet Pan Lemon Herb Chicken and Root Vegetables

Name: Sheet Pan Lemon Herb Chicken and Root Vegetables
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 1.5 pounds boneless, skinless chicken thighs (or bone-in, skin-on for extra flavor, adjust cooking time); 1.5 pounds small potatoes (such as baby Yukon Gold or red potatoes), quartered; 3 medium carrots, peeled and chopped into 1-inch pieces; 1 red onion, cut into 1-inch wedges; 1 lemon, half thinly sliced, half juiced; 3 tablespoons olive oil; 1 tablespoon fresh rosemary, chopped; 1 tablespoon fresh thyme, chopped; 2 cloves garlic, minced; 1 teaspoon salt; 1/2 teaspoon black pepper; chopped Fresh parsley, for garnish (optional)

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This recipe simplifies dinner by cooking everything on a single sheet pan, minimizing cleanup without sacrificing flavor. Juicy chicken thighs are marinated with zesty lemon and aromatic herbs, then roasted to perfection alongside hearty root vegetables like potatoes, carrots, and red onion. The high heat of the oven caramelizes the vegetables and crisps the chicken skin, creating a satisfying and well-balanced meal with minimal fuss.

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Sheet Pan Lemon Herb Chicken and Root Vegetables

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEasy

Equipment

Large Baking SheetLarge Mixing BowlCutting Board

Instructions

1
Preheat 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 potatoes, chopped carrots, and red onion wedges. Drizzle with 1 tablespoon olive oil, half of the chopped rosemary and thyme, half of the minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat evenly. Spread the vegetables in a single layer on one half of the prepared baking sheet.
3
In the same bowl (no need to clean), add the chicken thighs. Drizzle with the remaining 2 tablespoons olive oil, the remaining rosemary and thyme, remaining minced garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the juice from half of the lemon. Toss to coat the chicken.
4
Arrange the chicken thighs in a single layer on the other half of the baking sheet with the vegetables. Place the thin lemon slices on top of 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 lightly caramelized. If using bone-in chicken, it may take 35-40 minutes.
6
Once cooked, remove from oven. Garnish with fresh chopped parsley if desired, and serve immediately.

Nutrition

Calories550 kcal

Protein40g

Fat28g

Carbohydrates

Frequently Asked Questions

Can I use different vegetables?

Absolutely! Feel free to substitute or add other sturdy vegetables like broccoli florets, bell peppers, zucchini, or sweet potatoes. Just be mindful of their cooking times; softer vegetables might need to be added halfway through baking.

How do I ensure the chicken is cooked through and juicy?

The best way is to use a meat thermometer. Chicken is safe to eat when it reaches an internal temperature of 165°F (74°C). Overcooking will dry it out, so remove it as soon as it reaches temperature.

Can I prepare this meal ahead of time?

You can chop all the vegetables and prepare the chicken with its marinade a day in advance. Store them separately in airtight containers in the refrigerator. Combine and roast just before serving.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.