Simple Lemon Herb Chicken Sheet Pan Dinner
This one pan meal is my favorite way to get a healthy dinner on the table without a sink full of dishes.
recipesbynani.comThere is nothing quite like a sheet pan dinner when you are busy. Everything roasts together on one tray, which means the chicken juices flavor the vegetables beautifully while everything gets perfectly tender.
My secret for success is cutting your vegetables into uniform sizes so they finish cooking at the same time as the chicken. It makes weeknight cooking feel like a breeze.
๐งบ Ingredients
- 1.5 pounds chicken thighs, boneless and skinless
- 1 pound baby potatoes, halved
- 2 cups broccoli florets
- 2 medium carrots, sliced into rounds
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, sliced into thin rounds
๐ฉโ๐ณInstructions
- 1
Preheat your oven to 400 degrees Fahrenheit.
- 2
In a large bowl, whisk together the olive oil, minced garlic, oregano, salt, and pepper.
- 3
Add the chicken, potatoes, broccoli, and carrots to the bowl. Toss everything together until the ingredients are well coated in the herb oil.
- 4
Spread the mixture in a single layer on a large rimmed baking sheet.
- 5
Tuck the lemon slices in between the chicken and vegetables.
- 6
Bake for 25 to 30 minutes until the chicken is cooked through and the potatoes are fork tender.
๐ก Tips
Leftovers store beautifully in an airtight container for up to three days. If you like extra flavor, drizzle a little bit of fresh lemon juice over the top just before serving.
Made this recipe? Let us know how it went.
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