®/™©2024 Yummly. All rights reserved.
Description
Looking for an easy weeknight meal that's sure to please the whole family? You'll love our garlic lemon chicken recipe that packs a punch of bright, lemony flavor and won't make a mess of your kitchen. Chicken thighs, potatoes and vegetables are seasoned with McCormick® herbs and finished with a bright burst of lemon zest. One-pan chicken recipes are ideal for busy weeknights — they offer great customization, easy cleanup and the convenience of putting together a complete meal all on one pan! Serve a nice crusty bread to soak up all the pan juices, or mix the juices with some flour and stock to create a creamy sauce to drizzle over the chicken, like in our Garlic and Herb Lemon Chicken recipe. This sheet pan garlic lemon chicken features roasted chicken thighs for a budget-friendly dinner that also makes for excellent leftover chicken recipes. Shred the leftover chicken to make a chicken sandwich, round out a grain bowl, simmer into a pot of soup or bulk up a simple green salad.
Ingredients
- 3 Tbsp. vegetable oil
- 1 Tbsp. fresh lemon zest
- 2 1/2 tsp. garlic powder
- 1 1/2 tsp. onion powder
- 1/2 tsp. oregano leaves
- 1/2 tsp. black pepper (ground)
- 1/2 tsp. salt
- 4 bone in chicken thighs (trimmed of excess fat, about 1 1/2 pounds)
- 12 oz. potatoes (such as Yukon gold or red potatoes cut into 1-inch chunks, about 3 cups)
- 3 medium carrots (peeled and cut into 4-inch sticks, about 1 1/2 cups)
- 1 small red onion (peeled and sliced)
- 2 cups baby arugula (optional)
Directions
- Preheat oven to 425°F. Mix oil, lemon zest, garlic, onion, oregano, black pepper and salt in large bowl. Add chicken, potatoes, carrots and onion; toss to coat evenly with seasoning mixture.
- Place large rimmed sheet pan on lowest rack in oven; heat 5 minutes. Carefully remove pan from oven and arrange chicken and veggies on pan in single layer.
- Roast on bottom rack 20 minutes. Rotate pan and transfer to top rack. Roast 20 minutes longer, or until chicken is cooked through and veggies are tender. Remove from oven; sprinkle arugula over vegetables if using. Serve immediately. Test Kitchen Tip: Swap in your favorite variety of baby potatoes, cut in half, in place of cubed potatoes.
NutritionView More
Unlock full nutritional details with subscription
| Calories590Calories from Fat320 |
| % DAILY VALUE |
| Total Fat36g55% |
| Saturated Fat7g35% |
| Trans Fat0g |
| Cholesterol175mg58% |
| Sodium500mg21% |
| Potassium1030mg29% |
| Protein41g |
| Calories from Fat320 |
| % DAILY VALUE |
| Total Carbohydrate24g8% |
| Dietary Fiber4g16% |
| Sugars5g |
| Vitamin A160% |
| Vitamin C40% |
| Calcium8% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
Jot it down
Subscribe to Yummly to add notes