Lemon Butter Sheet Pan Chicken with Roasted Vegetables
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.
Total Time
50min
4.7
24 Ratings
Author: SideChef
Servings:
4
Ingredients
Chicken
•
4
Bone-In Chicken Thighs
•
to taste
Salt
•
to taste
Ground Black Pepper
Marinade
•
4
Tbsp
Butter
, softened
•
1
bunch
Sage Leaves
, chopped
•
2
Lemons
•
1 1/3
Tbsp
Salt
•
1 1/3
Tbsp
Ground Black Pepper
Roasted Vegetables
•
2
Zucchini
•
1
Red Bell Pepper
•
1
Yellow Bell Pepper
•
1
Large
Potato
•
1
Large
Sweet Potato
•
to taste
Fresh Parsley
, chopped
Cooking Instructions
1.
Preheat the oven to 350 degrees F (180 degrees C).
2.
Thinly slice Red Bell Pepper (1), Yellow Bell Pepper (1), and Zucchini (2) into ½-inch thick strips.
3.
Dice the Sweet Potato (1) and Potato (1) into 1-inch pieces. Place in a bowl.
4.
Combine the Lemon Zest (2), Lemon Juice, Sage Leaves (1 bunch), Butter (4 Tbsp), Salt (1 1/3 Tbsp), and Ground Black Pepper (1 1/3 Tbsp) into a mixing bowl. Microwave slightly for 15-30 seconds. Stir to combine then set aside.
5.
Spread the vegetables over a parchment-lined baking sheet. Bake in the preheated oven for 20 minutes.
6.
Remove the tray from the oven and lay the Bone-In Chicken Thighs (4) and quartered lemons on top of the vegetables.
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).
8.
Take back to the oven for 20 minutes or until tender and juicy.
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.
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!
Nutrition Per Serving
CALORIES
407
FAT
19.7 g
PROTEIN
37.1 g
CARBS
23.9 g
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