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RECIPE
12 INGREDIENTS8 STEPS40MIN

Lemon Butter Sheet Pan Chicken with Roasted Vegetables

4.2
5 Ratings
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Fulfilled by
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
Ingredient List
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Chicken
4
Bone-In 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!

Directions

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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 Salt (4 teaspoon), Lemon Juice, Sage Leaves (1 bunch), Butter (1/4 cup), Lemon (2), and Ground Black Pepper (4 teaspoon) 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 Bone-In 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.

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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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