Sheet Pan Lemon Garlic Rosemary Chicken and Vegetables
There’s something magical about a dish that brings the vibrant flavors of spring right to your dinner table, and Sheet Pan Lemon Garlic Rosemary Chicken and Vegetables does just that. As the weather warms up, I find myself craving meals that are not only delicious but also light and refreshing. This recipe combines tender chicken thighs, aromatic herbs, and a medley of colorful vegetables, all roasted together on a single sheet pan. It’s an easy way to create a satisfying meal without spending hours in the kitchen. I remember the first time I made this dish; the delightful aroma of garlic and rosemary filled my home, making it impossible to resist. My family gathered around the table, eager to enjoy the feast, and the smiles on their faces made every effort worthwhile.
Recipe Snapshot
40 mins
10 mins
30 mins
Medium
400 kcal
30 g
Keto, Paleo, Whole30
25 g
Frying Pan, Wooden Spoon, Oven, Chef’s Knife, Baking Sheet
Why Try This Sheet Pan Lemon Garlic Rosemary Chicken and Vegetables
Quick and Easy Cleanup
One of the best parts of making Sheet Pan Lemon Garlic Rosemary Chicken and Vegetables is the minimal cleanup. With everything cooked on one pan, you’ll spend less time washing dishes and more time enjoying your meal. It’s perfect for busy weeknights when you want a home-cooked dinner without the fuss.
Flavorful and Aromatic
This dish is bursting with flavor, thanks to the combination of lemon, garlic, and rosemary. The citrus not only brightens the dish but also tenderizes the chicken, while the herbs add depth and aroma. Each bite is a celebration of spring, making it a must-try for your next dinner.
Customizable Ingredients
Another reason to love this recipe is its versatility. You can easily swap in your favorite vegetables or adjust the seasoning to match your taste. Whether you prefer zucchini, bell peppers, or even asparagus, this dish can adapt to what you have on hand or what’s in season.
Healthy Meal Option
With lean protein from the chicken and a variety of vegetables, Sheet Pan Lemon Garlic Rosemary Chicken and Vegetables is a wholesome option that doesn’t compromise on taste. It’s a great way to incorporate more nutrients into your diet while still enjoying a hearty meal.
Perfect for Meal Prep
This dish is excellent for meal prepping. You can make a larger batch and store leftovers for quick, nutritious lunches or dinners throughout the week. Just reheat and enjoy a comforting meal that tastes fresh every time.
Ingredients Overview for Sheet Pan Lemon Garlic Rosemary Chicken and Vegetables
Choosing the right ingredients is essential for making Sheet Pan Lemon Garlic Rosemary Chicken and Vegetables. Each component plays a vital role in creating a delicious and balanced meal. The star of the show is the chicken, complemented by vibrant vegetables that not only add flavor but also color. The lemon, garlic, and rosemary bring everything together, creating a dish that’s both satisfying and nourishing.
- 1.5 to 2.5 lbs of bone-in skin-on chicken thighs: This cut of chicken is juicy and flavorful, perfect for roasting.
- 3 tbsp of avocado oil: A healthy oil that withstands high heat and enhances flavor.
- 2 tsp of lemon zest: Adds a bright, citrusy flavor that livens up the dish.
- 3 tbsp of lemon juice: Fresh lemon juice infuses the chicken with tangy goodness.
- 4 cloves of garlic: Provides a robust, aromatic flavor that permeates the dish.
- 2 tsp of fresh or dried rosemary: This herb adds an earthy and aromatic note.
- ½ tsp of sea salt to taste: Enhances the overall flavor of the dish.
- ½ of a yellow onion, chopped: Adds sweetness and depth to the flavor profile.
- 1 zucchini, chopped: Contributes texture and a mild flavor.
- 1 large carrot, chopped: Adds sweetness and nutrition to the mix.
- ½ of a red bell pepper, chopped: A pop of color and sweetness that balances the dish.
- 1 small bunch of asparagus, trimmed and chopped: Offers a fresh, green taste that complements the other vegetables.
- 2 tbsp of avocado oil: A second drizzle for the vegetables ensures they roast perfectly.
- 1 tsp of garlic powder: A convenient way to intensify the garlic flavor.
- 1 tsp of sea salt to taste: A finishing touch to season the veggies.
Putting Together Sheet Pan Lemon Garlic Rosemary Chicken and Vegetables
Making Sheet Pan Lemon Garlic Rosemary Chicken and Vegetables is a straightforward and rewarding process. Follow these simple steps to create a delicious, one-pan meal that will have everyone asking for seconds.
- Start by preparing the chicken thighs. Transfer the raw chicken along with the marinade ingredients—avocado oil, lemon zest, lemon juice, garlic, rosemary, and sea salt—into a large zip lock bag. Seal the bag tightly and swish everything around until the chicken is thoroughly coated. For optimal flavor, marinate the chicken for at least 15 minutes, but if you have time, let it marinate for up to 24 hours for even more flavor.
- Preheat your oven to 425 degrees Fahrenheit. This high temperature will help achieve that desired crispy skin on the chicken while roasting the vegetables to perfection.
- While the oven heats, chop all the vegetables—yellow onion, zucchini, carrot, red bell pepper, and asparagus. Place them on a large baking sheet.
- Drizzle the chopped vegetables with the remaining avocado oil, and sprinkle them with garlic powder and sea salt to taste. Use your hands to toss everything together until the vegetables are well coated and the seasonings are evenly distributed.
- Spread the vegetables out into an even layer on the baking sheet. This ensures even roasting.
- Now, it’s time to add the marinated chicken thighs to the sheet pan. Create some space among the veggies for the chicken. This allows the chicken to roast properly and crisp up.
- Place the sheet pan in the preheated oven and bake for 25 to 30 minutes, stirring the vegetables halfway through. You’ll know the chicken is done when its skin is crispy and it reaches an internal temperature of 165 degrees Fahrenheit. Use a meat thermometer for accuracy by inserting it into the thickest part of the largest chicken thigh and waiting for the reading to stabilize.
- Once cooked, remove the sheet pan from the oven and let it rest for a few minutes. This allows the juices in the chicken to redistribute, ensuring every bite is juicy.
- Serve the chicken and roasted vegetables hot, and enjoy this flavorful, satisfying meal!
Things Worth Knowing
- Marinating Time: The longer you marinate the chicken, the more flavorful it becomes. Try to give it at least 15 minutes, but overnight is even better.
- Vegetable Variety: Feel free to mix and match your favorite seasonal vegetables. Broccoli, cauliflower, or even sweet potatoes work great!
- Chicken Skin: For extra crispiness, pat the chicken dry before marinating. This will help render the fat and achieve a crunchy texture.
- Checking Doneness: Always check the internal temperature of the chicken to ensure it’s fully cooked, as different sizes will require different cooking times.
- Serving Suggestions: Pair this dish with a light salad or crusty bread to soak up the delicious juices.
Variations to Try
There are countless ways to put your spin on Sheet Pan Lemon Garlic Rosemary Chicken and Vegetables. Here are some variations to consider:
- Spice it Up: Add a pinch of red pepper flakes to the marinade for a spicy kick that will elevate the flavors.
- Herb Alternatives: Experiment with different herbs such as thyme or oregano if you want to change up the flavor profile.
- Different Proteins: Swap the chicken for salmon or tofu for a different twist that caters to dietary preferences.
- Seasonal Vegetables: Utilize whatever vegetables are in season for a fresh taste. Squash in the fall or asparagus in the spring work wonderfully.
- Serving Style: Transform this dish into a wrap by serving the chicken and vegetables in a tortilla, topped with your favorite sauces.
- Leftover Ideas: Use leftovers in salads, grain bowls, or stir-fries for quick meals throughout the week.
- Adding Grains: Serve the chicken and vegetables over a bed of quinoa or rice for a filling meal.
Serving This Sheet Pan Lemon Garlic Rosemary Chicken and Vegetables
When it comes to serving Sheet Pan Lemon Garlic Rosemary Chicken and Vegetables, the possibilities are endless. Here are some great ideas:
- Pair with Salad: A fresh garden salad or a Caesar salad pairs beautifully with this dish, balancing the savory chicken and vegetables.
- Complement with Bread: Serve with a slice of crusty bread or rolls to soak up the tasty juices.
- Perfect for Weeknight Dinners: This dish is perfect for busy weeknights, making it easy to put a nutritious meal on the table without much fuss.
- Great for Gatherings: Impress guests by serving this dish at family gatherings or potlucks. It’s a crowd-pleaser!
- Lunch Leftovers: Enjoy the leftovers for lunch the next day, as the flavors continue to meld together.
- Seasonal Serving: In spring, pair with light side dishes like asparagus or a citrus salad to match the fresh flavors of this dish.
- Occasional Serving: This dish fits well for special occasions or holiday meals, showcasing a beautiful presentation.
FAQ
Conclusion
The magic of Sheet Pan Lemon Garlic Rosemary Chicken and Vegetables lies in its simplicity and vibrant flavors. With easy preparation and minimal cleanup, it’s the perfect choice for any weeknight meal. I encourage you to try this recipe and experience the joy of a delicious, homemade dinner that delights the senses. Enjoy every bite, and share it with your loved ones!
Sheet Pan Lemon Garlic Rosemary Chicken and Vegetables
Ingredients
Equipment
Method
- 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.
- Storage: 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.
