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RECIPE
12 INGREDIENTS8 STEPS40MIN

Lemon Butter Sheet Pan Chicken with Roasted Vegetables

4.3
6 Ratings
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The flavors of a classic roast chicken, but done in half the time, on a single sheet pan. Fewer dishes, more flavor - everyone wins with this delicious weeknight recipe!
40MIN
Total Time
SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
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Ingredients

US / METRIC
Servings:
4
Serves 4

Chicken

4
Tyson® Chicken Thighs
1/4 cup
Butter , softened
1 bunch
Sage Leaves , chopped
2
zest of 2 lemons, juice of 1 lemon, quarter 1 lemon
1 Tbsp
to taste
Fresh Parsley , chopped
for garnish

Roasted Vegetables

1
Large  Potato
1
Large  Sweet Potato
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Nutrition Per Serving

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CALORIES
958
FAT
88.0 g
PROTEIN
20.0 g
CARBS
25.3 g

Author's Notes

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 Instructions

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Step 1
Thinly slice Red Bell Pepper (1) , Yellow Bell Pepper (1) , and Zucchini (2) into ½-inch thick strips.
Step 2
Dice the Sweet Potato (1) and Potato (1) into 1-inch pieces. Place in a bowl.
Step 3
Combine the Lemons (2) , Lemon Juice, Sage Leaves (1 bunch) , Butter (1/4 cup) , Salt (1 Tbsp) , and Ground Black Pepper (1 Tbsp) into a mixing bowl. Microwave slightly for 15-30 seconds. Stir to combine then set aside.
Step 4
Preheat the oven to 355 degrees F (180 degrees C).
Step 5
Spread prepared vegetables over a parchment-lined baking sheet. Lay Tyson® Chicken Thighs (4) and quartered lemons on top of the vegetables.
Step 6
Brush the herbed butter on each chicken thigh and over the vegetables. Season the tray with salt and pepper.
Step 7
Bake in the preheated oven for 20 minutes or until tender and juicy.
Step 8
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.
SAVE

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Nutrition Per Serving
Calories
958
% Daily Value*
Fat
88.0 g
113%
Saturated Fat
28.3 g
142%
Trans Fat
0.4 g
--
Cholesterol
210.8 mg
70%
Carbohydrates
25.3 g
9%
Fiber
5.2 g
19%
Sugars
6.1 g
--
Protein
20.0 g
40%
Sodium
2558.8 mg
111%
Vitamin D
0.3 µg
2%
Calcium
66.4 mg
5%
Iron
2.1 mg
12%
Potassium
780.6 mg
17%
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