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.
Indulge in a flavorful culinary adventure with this Herb-Roasted Chicken and Potato Medley, featuring succulent bone-in chicken thighs nestled among quartered red potatoes, cherry tomatoes, and zesty lemon slices, all infused with aromatic herbs and drizzled with extra virgin olive oil for a mouthwatering delight.
Sheet Pan Roasted Lemon Chicken and Vegetables
Crisp, golden brown, roasted chicken always reminds me of Sunday dinners when I was growing up. Mom would roast a whole chicken with potatoes and carrots. My brother and I would each get a leg while Dad would eat a breast or thigh and Mom always liked the back (seriously, the back!)
This recipe makes the same crisp, golden brown, roasted chicken but is much easier to make using chicken thighs (or legs or breasts, if you like) instead of a whole chicken and cooking everything on a sheet pan. And it tastes delicious flavored with the lemons, onion, basil, oregano and rosemary.
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Sheet Pan Roasted Lemon Chicken and Vegetables
This delightful Herb-Roasted Chicken and Potato Medley marries savory and aromatic flavors.
Red onion, red potatoes and cherry tomatoes are tossed in a blend of dried basil, oregano and rosemary, then coated with a generous drizzle of extra virgin olive oil. Nestled among these seasoned veggies are succulent bone-in chicken thighs, generously seasoned and adorned with zesty lemon slices.
The whole shebang is carefully arranged on a parchment-lined baking sheet and baked to perfection. A brief rest period allows the flavors to meld, and the dish is garnished with fresh parsley and rosemary before being served, creating a mouthwatering and visually appealing feast perfect for a week night but good enough, too, for any occasion.
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.
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.
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Sheet Pan Roasted Lemon Chicken and Vegetables Recipe and Photo are used by permission. Additional Information Courtesy of Wikipedia and is used by permission.
