Imagine a dinner that's not just a meal, but a culinary adventure that requires minimal effort and delivers maximum flavor. This Sheet Pan Chicken with Roasted Spring Vegetables and Lemon Vinaigrette is your ticket to a restaurant-quality dinner right in the comfort of your own kitchen. With just one pan, you'll create a vibrant, colorful dish that's as nutritious as it is delicious, perfect for busy home cooks who refuse to compromise on taste.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 2 cups baby potatoes, halved
- 1 cup carrots, sliced
- 1 cup bell peppers, sliced
- 2 tablespoons olive oil
- 1 lemon, juiced
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large rimmed sheet pan with parchment paper or aluminum foil for easy cleanup.
- Pat chicken thighs dry with paper towels. This helps achieve crispy skin. Season both sides generously with salt and pepper.
- In a large mixing bowl, combine halved baby potatoes, sliced carrots, and sliced bell peppers. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Toss to coat vegetables evenly.
- Arrange vegetables in a single layer on the sheet pan, creating space in the center for chicken thighs.
- Place chicken thighs skin-side up in the center of the sheet pan, ensuring they are not overcrowded. Drizzle remaining olive oil over chicken.
- Roast in preheated oven for 35-40 minutes, or until chicken internal temperature reaches 165°F (74°C) and vegetables are tender and lightly caramelized.
- While chicken is roasting, prepare lemon vinaigrette by whisking together fresh lemon juice, remaining olive oil, salt, and pepper in a small bowl.
- Remove sheet pan from oven. Let rest for 5 minutes to allow juices to redistribute.
- Drizzle lemon vinaigrette over chicken and vegetables before serving. Garnish with fresh herbs like parsley or thyme if desired.
Tips
- • Always pat your chicken dry before seasoning to ensure crispy, golden skin • Use parchment paper or foil for easy cleanup and preventing sticking • Cut vegetables into similar-sized pieces to ensure even roasting • Don't overcrowd the pan - give ingredients space to caramelize • Use a meat thermometer to check chicken's internal temperature • Let the chicken rest for 5 minutes after cooking to retain juices • Customize the vinaigrette with fresh herbs like thyme or rosemary • For extra flavor, add garlic cloves or sprinkle dried herbs before roasting
Nutrition Facts
Calories: 447kcal
Carbohydrates: 20g
Protein: g
Fat: 27g
Saturated Fat: 7g
Cholesterol: 130mg
