Lemon Garlic Rosemary Sheet Pan Chicken and Vegetables Recipe: Lemon Garlic Sheet Pan Rosemary Chicken with Vegetables including bell pepper, asparagus, carrots, onions, lemons, and zucchini. This nutritious dish is as simple as it is one-pan and full of nutrients! For hectic weeknights, use it as a recipe for meal prep!
My frontal lobe has been occupied by sheet pan dinners ever since I shared my Mediterranean Sheet Pan Chicken.
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My goal is to make eating pretty clean effortless, and I genuinely believe that sheet pan dinners do that.
This sheet pan rosemary chicken is a complete meal that you can tailor to your tastes, making it a simple evening with minimal cleanup.
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Lemon Garlic Rosemary Sheet Pan Chicken and Vegetables Recipe
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Ingredients
- 1.5 to 2.5 lbs bone-in skin-on chicken thighs, 3 to 6 thighs*
- 3 Tbsp avocado oil
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- 2 tsp lemon zest
- 3 Tbsp lemon juice
- 4 cloves garlic
- 2 tsp fresh or dried rosemary
- ½ tsp sea salt, to taste
Vegetables:
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- ½ yellow onion, chopped
- 1 zucchini, chopped
- 1 large carrot, chopped
- ½ red bell pepper, chopped
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- 1 small bunch asparagus, trimmed and chopped
- 2 Tbsp avocado oil
- 1 tsp garlic powder
- 1 tsp sea salt, to taste
Instructions
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- Place the marinade ingredients and uncooked chicken thighs in a large zip-lock bag. Once the chicken is thoroughly covered in the marinade, seal the bag and give everything a good shake. Marinate for a minimum of 15 minutes and a maximum of 24 hours.
- Set the oven’s temperature to 425 degrees.
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- After all the veggies are chopped, put them on a large baking sheet. Drizzle the vegetables with the avocado oil, sea salt, and garlic. Toss everything together with your hands until the veggies are thoroughly covered in seasonings and oil.
Arrange the veggies in a layer.
- Place the chicken thighs in the marinade on the sheet pan.
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- Bake until the chicken skin is crispy and the chicken is cooked through, 25 to 30 minutes, tossing the vegetables halfway through.
- When the internal temperature of chicken hits 165 degrees F, it is considered completely cooked. To obtain an accurate reading, insert a meat thermometer into the thickest section of the largest chicken thigh and wait for the numbers to stop moving. The precise amount of cooking time is contingent upon the oven temperature of the chicken as well as the size of the thighs.
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- Enjoy the chicken and veggies after serving!
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Notes
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- If you use more than 6 thighs, increase the quantity of ingredients for the marinade.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days.
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Nutrition Facts are based on using 1.5 lbs of chicken thighs
Nutrition
- Serving: 1 (of 4) – Calories: 439kcal
- Carbohydrates: 14g
- Protein: 30g
- Fat: 30g
- Saturated Fat: 6g
- Polyunsaturated Fat: 16g
- Cholesterol: 276mg
- Sodium: 1078mg
- Fiber: 4g
- Sugar: 7g
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FAQs AND Questions
How to Make Lemon Garlic Rosemary Chicken and Vegetables:
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- Transfer the raw chicken thighs and marinade ingredients to a large zip lock bag. Seal the bag and swish everything together until the chicken is well-coated in the marinade. Marinate for at least 15 minutes, or up to 24 hours.
- Preheat the oven to 425 degrees Fahrenheit.
- Chop all of the vegetables and transfer them to a large baking sheet. Pour the avocado oil, garlic and sea salt over the veggies. Use your hands to toss everything together until the vegetables are well coated with oil and seasonings.
- Spread the vegetables into an even layer.
- Transfer the marinated chicken thighs to the sheet pan, wriggling out a little space around the veggies.
- Bake for 25 to 30 minutes, stirring the vegetables halfway through, or until the chicken skin is crispy and the chicken is cooked through.
- Chicken is fully cooked once it reaches an internal temperature of 165 degrees F. Insert a meat thermometer into the thickest part of the largest chicken thigh and wait until the numbers stop moving to get an accurate read. The exact cooking time depends on the temperature of the chicken going into the oven and also the size of the thighs.