Sheet Pan Lemon Chicken
A simple and flavorful dish featuring roasted chicken thighs, fresh lemon slices, and vibrant vegetables, perfect for family gatherings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Paleo
Ingredients
Scale
- 4 chicken thighs
- 2 lemons (sliced)
- 1 lb baby potatoes (halved)
- 1 lb asparagus (trimmed)
- 4 tablespoons olive oil
- 2 teaspoons garlic powder
- Salt and pepper to taste
- Fresh parsley (for garnish)
Instructions
- Preheat the oven to 425°F (220°C).
- Arrange the chicken thighs, lemon slices, baby potatoes, and asparagus on a large sheet pan.
- Drizzle the olive oil over the chicken and vegetables.
- Sprinkle garlic powder, salt, and pepper evenly over everything.
- Toss the vegetables gently to coat them in olive oil and seasoning.
- Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Garnish with fresh parsley before serving.
Notes
For extra flavor, marinate the chicken in olive oil and garlic powder for a few hours before cooking. You can substitute other vegetables based on availability.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 80mg
Find it online: https://doughgirlbylea.com/sheet-pan-lemon-chicken/