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SideChef
Recipes
Budget-Friendly
Lemon Butter Sheet Pan Chicken with Roasted Vegetables
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14 INGREDIENTS • 9 STEPS • 50MINS

Lemon Butter Sheet Pan Chicken with Roasted Vegetables

Recipe
4.7
23 ratings
Community Pick
Community Pick
The flavors of a classic roast chicken, but in half the time, on a single sheet pan. Quick and easy enough for a weeknight dinner and guaranteed to satisfy even the pickiest eaters. The chicken turns out so tender and savory roasted over potatoes, zucchini, and colorful bell peppers. A classic healthy combination, bound to become a family favorite.
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
The flavors of a classic roast chicken, but in half the time, on a single sheet pan. Quick and easy enough for a weeknight dinner and guaranteed to satisfy even the pickiest eaters. The chicken turns out so tender and savory roasted over potatoes, zucchini, and colorful bell peppers. A classic healthy combination, bound to become a family favorite.
50MINS
Total Time
$3.06
Cost Per Serving
Ingredients
Servings
4
us / metric
Chicken
Bone-In Chicken Thigh
4
Bone-In Chicken Thighs
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Marinade
Butter
4 Tbsp
Butter, softened
Sage Leaves
1 bunch
Sage Leaves, chopped
Lemon
2
Lemons
zest of 2 lemons, juice of 1 lemon, quarter 1 lemon
Salt
4 tsp
Salt
Ground Black Pepper
4 tsp
Ground Black Pepper
Roasted Vegetables
Zucchini
2
Zucchini
Red Bell Pepper
1
Red Bell Pepper
Yellow Bell Pepper
1
Yellow Bell Pepper
Potato
1
Large Potato
Sweet Potato
1
Large Sweet Potato
Fresh Parsley
to taste
Fresh Parsley, chopped
for garnish
Nutrition Per Serving
VIEW ALL
Calories
407
Fat
19.7 g
Protein
37.1 g
Carbs
23.9 g
Love This Recipe?
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Lemon Butter Sheet Pan Chicken with Roasted Vegetables
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author_avatar
SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com

Author's Notes

Cooking times may vary depending on your oven. If you plan on making Spicy Chicken and Roasted Vegetable Quesadillas later this week, make sure to double the recipe so you have leftovers to use as filling!
Cooking InstructionsHide images
step 1
Preheat the oven to 350 degrees F (180 degrees C).
step 2
Thinly slice Red Bell Pepper (1), Yellow Bell Pepper (1), and Zucchini (2) into ½-inch thick strips.
step 3
Dice the Sweet Potato (1) and Potato (1) into 1-inch pieces. Place in a bowl.
step 4
Combine the Lemon Zest (2), Lemon Juice, Sage Leaves (1 bunch), Butter (4 Tbsp), Salt (4 tsp), and Ground Black Pepper (4 tsp) into a mixing bowl. Microwave slightly for 15-30 seconds. Stir to combine then set aside.
step 5
Spread the vegetables over a parchment-lined baking sheet. Bake in the preheated oven for 20 minutes.
step 6
Remove the tray from the oven and lay the Bone-In Chicken Thighs (4) and quartered lemons on top of the vegetables.
step 7
Brush the herbed butter on each chicken thigh and over the vegetables. Season the tray with Salt (to taste) and Ground Black Pepper (to taste).
step 8
Take back to the oven for 20 minutes or until tender and juicy.
step 9
Garnish with Fresh Parsley (to taste). If you made double for Spicy Chicken and Roasted Vegetable Quesadillas, let the leftovers cool then store in an airtight container in the fridge.
Tags
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Budget-Friendly
Gluten-Free
Chicken
Microwave
Healthy
Shellfish-Free
Kid-Friendly
Dinner
Potatoes
One-Pot
Vegetables
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