Modern
Sheet Pan Lemon Herb Chicken and Vegetables Dinner
Sheet Pan Lemon Herb Chicken and Vegetables is a one-pan dinner of seasoned chicken thighs, potatoes, carrots, and green beans roasted until tender. A lemon-garlic herb coating keeps the chicken juicy while the vegetables brown around the edges.
Inspired by Kitchen Tutor
Total time
45 min
prep + cook
Cost
$3.80
per serving
Servings
4
Diet
gluten-free
Ingredients
4
- boneless, skinless chicken thighs, trimmed1 1/2 lb
- baby Yukon Gold potatoes, halved, or quartered if large1 lb
- carrots, peeled and cut into 1/2-inch sticks3 medium
- fresh green beans, trimmed8 oz
- extra-virgin olive oil, divided3 tbsp
- fresh lemon juice2 tbsp
- finely grated lemon zest1 tsp
- garlic, finely grated or minced3 cloves
- kosher salt, divided1 1/2 tsp
- dried oregano1 tsp
- smoked paprika1/2 tsp
- black pepper1/2 tsp
- chopped fresh parsley1 tbsp
- lemon, cut into wedges, for serving1
Instructions
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Tutor's tips
- •Use a half-sheet pan, about 18 by 13 inches, so the food roasts instead of steams.
- •Cut potatoes smaller than the carrots if they are dense, since potatoes usually need slightly more time.
- •For extra browning, place the pan on the lower-middle oven rack and avoid overcrowding the chicken.
