Sheet Pan Roasted Chicken and Vegetables with Lemon & Garlic
You'll love the refreshing lemony flavor of this easy, one-dish roasted chicken & vegetable meal - and the fact that it's ready to bake in about 15 minutes!
Servings: 6 -8 servings
Calories: 361kcal
Equipment
- 1 large baking pan with 1-inch lip about 17x12 inches (or larger)
- 1 Large bowl
Ingredients
- juice of 1 large lemon or 2 small
- 1/4 cup avocado oil or olive oil
- 1 teaspoon dried oregano (see note below on herbs)
- 1 teaspoon dried basil
- 1/2 teaspoon dried rosemary
- 3 cloves garlic minced
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper
- 1 ½ pounds potatoes cut into 1-inch chunks if large or in half if small
- 1 pound carrots peeled and cut into 1-inch chunks (about 2½ cups)
- 1 large onion peeled and cut
- other vegetables like cut sweet peppers or cauliflower florets, optional
- 2 to 3 pounds bone-in chicken pieces- breasts, legs, thighs*
Instructions
- Preheat oven to 375 degrees.
- Combine lemon juice, olive oil, herbs, garlic, salt and pepper in a large bowl.
- Add vegetables and toss to coat.
- Transfer the vegetables with a slotted spoon to a large baking sheet lined with silicone, parchment, or coated with oil.
- Add the chicken to the remaining marinade in the bowl, tossing to coat. Arrange the chicken on top of the vegetables.
- Bake 50 minutes, turning the vegetables a couple of times, until the vegetables are fork-tender and the chicken juices run clear. TIP: Since breasts cook faster than thighs, I usually pull them out at the 40 minute mark and keep them warm under foil.
Notes
Herbs: you can use just one herb, all three, or mix it up with your favorite.
*To Use Boneless Chicken:
- Both boneless chicken thighs and breasts will roast in about 30 minutes at 375 - if the potatoes or other root vegetables aren't done at that time, you can remove the chicken to a plate (and cover them) and then continue roasting the vegetables another 10-20 minutes or until done.
- TIP: this is more important with chicken breast - you will want to remove them to prevent drying out if the vegetables aren't done yet. Thighs can withstand a bit of overcooking better because of their fat content so they can probably cook the entire time with the veggies.
Nutrition
Serving: 1serving | Calories: 361kcal | Carbohydrates: 26.2g | Protein: 38.8g | Fat: 10.7g | Saturated Fat: 1g | Cholesterol: 109mg | Sodium: 134mg | Fiber: 4.7g | Sugar: 5.6g
