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Sheet Pan Roasted Lemon Chicken and Vegetables Recipe

Sheet Pan Roasted Lemon Chicken and Vegetables Recipe

Sheet pan dinners are all the rage - and with good reason. The prep is simple and, with only one dish and one sheet pan, the cleanup is a breeze. We've adapted this traditional Northern Italian favorite, Roasted Lemon Chicken and Vegetables Recipe, to make it the perfect weeknight dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 People

Equipment

  • Mixing Bowl, Sheep Pan, Parchment Paper or Silpat® Baking Mat

Ingredients
  

  • 1 medium Red Onion peeled and roughly chopped
  • 8 large Red Potatoes quartered
  • 1 pint Cherry or Grape Tomatoes whole
  • 1 teaspoon dried Basil
  • 1 teaspoon dried Oregano
  • 1 teaspoon dried Rosemary
  • Sea Salt and freshly ground Black Pepper to taste
  • 3 tablespoons Extra Virgin Olive Oil divided
  • 4 bone-in Chicken Thighs with skin
  • 2 medium Lemons sliced
  • Sprigs of fresh Parsley and Rosemary for garnish

Instructions
 

  • Pre-heat oven to 400°F.
  • Line a large rimmed, baking sheet with parchment paper or a Silpat® baking mat. Set aside.
  • Combine red onion, potatoes, and tomatoes in a large glass bowl and sprinkle with basil, oregano and rosemary.
  • Drizzle with two tablespoons olive oil and season with salt and black pepper, to taste. Toss to coat.
  • Spread into a single layer onto prepared baking sheet.
  • Add chicken thighs to bowl and drizzle with remaining olive oil. Season with additional salt and black pepper, if desired. Turn to coat.
  • Nestle chicken thighs in between veggies on baking sheet.
  • Top each thigh with one or two lemon slices. Scatter remaining lemon slices amongst veggies on baking sheet.
  • Place baking sheet in pre-heated oven for 20 minutes.
  • Remove pan from oven and turn veggies.
  • Return pan to oven to roast for another 20 - 25 minutes, or until chicken is cooked through. Food Safety Tip: The safe cooking temperature for chicken is 165°F. Use an instant-read thermometer to test for doneness. Remove from oven when internal temperature at thickest part reaches at least 160°F. The temperature will continue to rise several degrees while chicken rests.
  • Remove from oven and let chicken rest for 5 minutes before serving.
  • Garnish with fresh herbs and serve immediately.