Cooking Lucid
Sheet Pan Lemon Herb Chicken and Root Vegetables
A complete, flavorful meal cooked on a single sheet pan, perfect for busy weeknights. Tender chicken and roasted root vegetables tossed in bright lemon and herbs.
Prep 20 min
Cook 40 min
Total 1h
Serves 4
Ingredients
Step 1 — For the Chicken and Vegetables
- 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
- 1 lb baby potatoes, halved or quartered
- 1 lb carrots, peeled and cut into 1-inch chunks
- 1 large red onion, cut into wedges
- 3 tbsp olive oil
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- Salt and freshly ground black pepper to taste
- 1 lemon, zested and juiced
Step 2 — For Serving (Optional)
- Fresh parsley, chopped
Instructions
- 1
Preheat and Prep Pan
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- 2
Combine Ingredients
In a large bowl, combine chicken, potatoes, carrots, and red onion. Drizzle with olive oil. Sprinkle with rosemary, thyme, garlic powder, salt, and pepper. Toss to coat everything evenly.
- 3
Roast Chicken and Vegetables
Spread the chicken and vegetables in a single layer on the prepared baking sheet. Roast for 35-40 minutes, or until chicken is cooked through and vegetables are tender and slightly caramelized, flipping halfway through.
- 4
Finish with Lemon
Remove from oven. Drizzle with fresh lemon juice and sprinkle with lemon zest. Toss gently. Garnish with fresh parsley if desired.
Nutrition per serving: 550 cal · 35g protein · 45g carbs · 25g fat · 8g fiber
