Description
A delicious and convenient meal featuring tender chicken thighs and fresh vegetables, all cooked on one sheet pan.
Ingredients
Scale
- 4 chicken thighs, bone-in, skin-on
- 2 tablespoons olive oil
- 1 lemon, juiced and zested
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 pound baby potatoes, halved
- 2 carrots, peeled and chopped
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- Salt to taste
- Black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and prepare the sheet pan.
- Combine the olive oil, lemon juice, lemon zest, garlic, thyme, rosemary, salt, and black pepper in a bowl.
- Place the chicken thighs on the sheet pan and surround them with the vegetables.
- Drizzle the marinade over the chicken and vegetables, then toss to coat.
- Arrange any extra lemon slices on top of the chicken for added flavor.
- Roast in the oven for 35-40 minutes until the chicken reaches 165°F and the vegetables are tender.
- Let the dish rest for about 5 minutes before serving.
Notes
For extra crispy skin, broil the dish for the last 2-3 minutes of cooking.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 110mg