Make dinnertime prep quick and delicious with this sheet pan lemon chicken recipe from our friend and registered dietitian, Toby Amidor. The beauty of this recipe is that your entire dinner is cooked in one pan. I repeat, ONE pan! That means less mess and fewer dishes, and that’s definitely something to celebrate. This meal is also freezer friendly and can be stored up to 1 week in the refrigerator, so you can prep weekday dinner or lunches ahead of time.
Sheet Pan Lemon Chicken with Potatoes and Carrots
Prep Time: 15 minutes
Cook Time: 45 min
¼ cup Olive oil
2 tbs Chopped fresh rosemary
½ tsp Salt
¼ tsp Freshly ground black pepper
1½ lbs Skinless, boneless chicken thighs
1½ lbs New potatoes, quartered
5 medium carrots, cut into ½-inch coins (about 1 lb)
2 medium parsnips, cut into ½-inch coins (about ½ lb)
2 lemons, 1 juiced and 1 thinly sliced
2 garlic cloves, minced
- Preheat the oven to 425-degrees Fahrenheit. Coat a sheet pan with cooking spray.
- In a large bowl, whisk together the olive oil, lemon juice, rosemary, garlic, salt, and pepper.
- Add the chicken, potatoes, carrots, and parsnips to the dressing and coat to toss.
- Gently pour the vegetables and chicken onto the prepared baking sheet, making sure they are in a single layer. Top with the lemon slices.
- Place in the oven and roast for 40 to 45 minutes until the chicken reaches a minimum internal cooking temperature of 165-degrees Fahrenheit.
Storage: Place airtight containers in the refrigerator for up to 1 week. To freeze, place freezer-safe containers in the freezer for up to 2 months. To defrost, refrigerate overnight. To reheat individual portions, microwave uncovered on high for 2 to 2-1/2 minutes.