Sheet Pan Lemon Herb Chicken Thighs with Roasted Root Vegetables

Sheet Pan Lemon Herb Chicken Thighs with Roasted Root Vegetables

Tender, juicy chicken thighs seasoned with lemon and herbs, roasted alongside a medley of colorful root vegetables on a single sheet pan for an easy and flavorful meal.

By RecipeBoss
Servings
4
Time Required
50 min

Ingredients

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1 ½ lb boneless, skinless chicken thighs
2 medium carrots
2 medium parsnips
1 large sweet potatoes
1 medium red onion
3 tbsp olive oil
1 lemon
1 tsp dried rosemary
1 tsp dried thyme
½ tsp garlic powder
1 tsp salt
½ tsp black pepper
2 tbsp fresh parsley

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Instructions

  1. 1

    Preheat your oven to 400F. Line a large baking sheet with parchment paper for easy cleanup.

  2. 2

    Prepare the vegetables: peel and chop the carrots and parsnips into 1-inch pieces. Peel and cube the sweet potato into 1-inch pieces. Peel and cut the red onion into wedges.

  3. 3

    In a large bowl, toss the prepared vegetables with 2 tablespoons of olive oil, dried rosemary, dried thyme, garlic powder, salt, and pepper until evenly coated. Spread the vegetables in a single layer on the prepared baking sheet.

  4. 4

    Pat the chicken thighs dry with paper towels. In the same bowl (no need to wash), toss the chicken thighs with the remaining 1 tablespoon of olive oil, the zest and juice of half the lemon, and a pinch more salt and pepper.

  5. 5

    Nestle the chicken thighs among the vegetables on the baking sheet. Roast for 30-35 minutes, or until the chicken is cooked through (internal temperature reaches 165F) and the vegetables are tender and slightly caramelized.

    30 min

  6. 6

    Garnish with fresh chopped parsley before serving.

Perfect With

Green SaladCrusty BreadQuinoa Pilaf