Servings: 3 to 6 Servings
Lemon Garlic Rosemary Sheet Pan Chicken and Vegetables
This easy Lemon Garlic Rosemary Sheet Pan Chicken and vegetables recipe is perfect for clean eating on busy weeknights when you want something quick and nourishing! Gauge the amount of chicken and vegetables you're making based on how many people you're serving.
Ingredients
- 1.5 to 2.5 lbs bone-in skin-on chicken thighs 3 to 6 thighs*
- 3 Tbsp avocado oil
- 2 tsp lemon zest
- 3 Tbsp lemon juice
- 4 cloves garlic
- 2 tsp fresh or dried rosemary
- ½ tsp sea salt to taste
Vegetables:
- ½ yellow onion chopped
- 1 zucchini chopped
- 1 large carrot chopped
- ½ red bell pepper chopped
- 1 small bunch asparagus trimmed and chopped
- 2 Tbsp avocado oil
- 1 tsp garlic powder
- 1 tsp sea salt to taste
Instructions
- 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.
- Serve chicken and vegetables and enjoy!
Notes
*If you use more than 6 thighs, increase the quantities of ingredients for the marinade.
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
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