Sheet Pan Lemon Garlic Chicken with Roasted Vegetables
Streamline your cooking with our sheet pan lemon garlic chicken and vegetables. A complete, hands-off dinner with maximum flavor and minimal effort. This is a perfect sheet pan dinner.
Ingredients
- 1.5 lbs bone-in skin-on chicken thighs
- 1.5 lbs Yukon Gold potatoes cut into 1-inch chunks
- 1 large head of broccoli cut into florets
- 1 red onion cut into wedges
- 6 cloves garlic minced
- 1 lemon juiced
- 1/4 cup olive oil
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional
- Fresh parsley chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- In a large mixing bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, salt, pepper, and red pepper flakes (if using).
- Add chicken, potatoes, broccoli, and red onion to the bowl and toss to coat evenly.
- Spread chicken and vegetables in a single layer on a large sheet pan.
- Roast for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender.
- Broil for the last 2-3 minutes to crisp up skin
- Garnish with fresh parsley and serve immediately.
Notes
- Feel free to substitute vegetables with your favorites.
- For extra crispy skin, place the chicken skin-side up during the last 15 minutes of cooking.
- Calories: (Varies based on ingredients and serving)
- Protein: (Varies based on ingredients and serving)
- Fat: (Varies based on ingredients and serving)
- Carbohydrates: (Varies based on ingredients and serving)