Sheet Pan Lemon Herb Chicken & Root Vegetables

Sheet Pan Lemon Herb Chicken & Root Vegetables ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 tsp dried oregano
• 0.5 tsp dried thyme
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 0.75 tsp kosher salt
• 0.25 tsp black pepper
• 1 medium lemon
• 1.5 lbs Yukon gold potatoes
• 3 medium carrots
• 1 medium red onion
• 3 cups broccoli florets
• 2 tbsp olive oil
• 0.5 tsp kosher salt
• 0.25 tsp black pepper

How to make Sheet Pan Lemon Herb Chicken & Root Vegetables

1. Preheat your oven to 400°F (200°C) and line a large sheet pan (18x13 inches) with parchment paper for easy cleanup. This prevents sticking and ensures even cooking.
2. Wash and chop the vegetables: Cut the 1.5 lbs Yukon gold potatoes into 1-inch pieces, peel and slice the 3 medium carrots into 1/2-inch thick coins, and cut the 1 medium red onion into 1-inch wedges. Prepare 3 cups of broccoli florets.
3. In a large bowl, combine the chopped potatoes, carrots, onion, and broccoli florets. Drizzle with 2 tbsp olive oil, then sprinkle with 0.5 tsp kosher salt and 0.25 tsp black pepper. Toss well until all vegetables are evenly coated.
4. Spread the seasoned vegetables in a single layer on one half of the prepared sheet pan. Ensure they are not overcrowded, which helps them roast instead of steam.
5. Pat the 1.5 lbs boneless, skinless chicken thighs dry with paper towels; this promotes better browning. In a separate small bowl, combine 1 tsp dried oregano, 0.5 tsp dried thyme, 0.5 tsp garlic powder, 0.5 tsp onion powder, 0.75 tsp kosher salt, and 0.25 tsp black pepper.
6. Drizzle the chicken thighs with 2 tbsp olive oil, then rub the spice mixture evenly over both sides of the chicken. Arrange the seasoned chicken on the other half of the sheet pan, leaving some space between pieces. Slice half of the lemon into thin rounds and place them on top of the chicken.
7. Roast the sheet pan in the preheated oven for 20 minutes. After this time, carefully remove the pan, toss the vegetables with a spatula to ensure even cooking, and flip the chicken thighs.
8. Return the sheet pan to the oven and continue to roast for another 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) at its thickest part, and the vegetables are tender and slightly caramelized at the edges.
9. Remove the sheet pan from the oven. Squeeze the juice from the remaining half of the lemon over the chicken and vegetables. Allow the chicken to rest for 5 minutes on the pan before serving, which helps keep it juicy. Serve hot directly from the pan.

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