Sheet Pan Lemon Garlic Chicken with Potatoes & Carrots
This simple sheet pan lemon garlic chicken recipe with potatoes & carrots makes an easy and flavor-packed one pan dinner!
Servings 4
Ingredients
– for the marinade
- ¼ cup olive oil
- Juice of one small lemon see Note
- 1 tablespoon + 1 teaspoon minced garlic about 8 cloves fresh
- 1 tablespoon rosemary crushed a little between your fingers
- 1 tablespoon coarse ground mustard
- Black pepper to taste
- Sea salt to taste
– for the chicken and veggies
- 1.5 lbs boneless skinless chicken thighs trimmed
- 4 medium carrots peeled and sliced into coins
- 1 lb red potatoes coarsely chopped
- 1 medium yellow onion coarsely chopped
- ⅓ cup shredded Parmesan
Instructions
- Preheat oven to 425 degrees. Spray a rimmed baking sheet with cooking spray, and chop your veggies.
- Combine marinade ingredients in a small bowl, and place the potatoes, carrots, and onion in a large bowl. Pour half of the marinade over the veggies, and toss to coat.
- Arrange veggies in a single layer on the prepared baking sheet. Roast at 425 degrees for 15 minutes, then remove the pan from the oven and stir the veggies.
- While the veggies are roasting, trim the chicken and place it in the same large bowl you used for the veggies. Pour the rest of the marinade over the chicken and stir to coat, then let it marinate while the veggies are roasting.
- Move the veggies to one end of the pan and add the marinated chicken to the other end. Return the baking sheet to the oven and roast another 20 minutes at 425 degrees, or until the chicken and veggies are cooked through.
- Top everything with shredded Parmesan and broil on high for 2 minutes to brown.
Notes
Reduce this a little and use the juice of ½ – ¾ of the lemon, if you have a larger or exceptionally juicy one or just want a little less lemon flavor.