Cooking Lucid
Sheet Pan Lemon Herb Chicken and Roasted Root Vegetables
Juicy chicken pieces roasted alongside a colorful assortment of hearty root vegetables, all tossed with bright lemon and fragrant herbs for a simple, nutritious, and flavorful one-pan meal. This dish is perfect for a satisfying weeknight dinner.
Prep 20 min
Cook 40 min
Total 1h
Serves 5
Ingredients
Step 1 — For the Sheet Pan
- 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
- 1 lb carrots, peeled and cut into 1-inch chunks
- 1 lb parsnips, peeled and cut into 1-inch chunks
- 1 medium sweet potato, peeled and cut into 1-inch chunks
- 1 red onion, cut into wedges
- 3 tbsp olive oil
- 1 tbsp dried rosemary
- 1 tbsp dried thyme
- 1 tsp garlic powder
- Zest and juice of 1 lemon
- Salt and freshly ground black pepper to taste
Instructions
- 1
Preheat and Prep
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- 2
Toss Vegetables
In a large bowl, combine carrots, parsnips, sweet potato, and red onion wedges. Add 2 tbsp olive oil, rosemary, thyme, garlic powder, salt, and pepper. Toss to coat evenly.
- 3
Roast Vegetables
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast for 20 minutes.
- 4
Prepare and Add Chicken
While vegetables roast, toss the chicken pieces with the remaining 1 tbsp olive oil, lemon zest, lemon juice, salt, and pepper in the same bowl. After 20 minutes, remove the baking sheet from the oven. Add the seasoned chicken pieces amongst the vegetables, ensuring not to overcrowd the pan.
- 5
Continue Roasting
Return the baking sheet to the oven and roast for another 20-25 minutes, or until chicken is cooked through and vegetables are tender and caramelized. Stir halfway through.
- 6
Serve
Serve hot directly from the sheet pan.
Nutrition per serving: 550 cal · 30g protein · 55g carbs · 25g fat · 12g fiber
