Crispy Lemon-Garlic Herb Chicken & Root Veggie Sheet Pan
A golden-brown chicken dinner with tender root vegetables bathed in a bright lemon-garlic herb glaze, perfect for weeknights. This Mediterranean-inspired sheet-pan recipe (high protein), ready in about 45 minutes, pairs chicken thighs, olive oil, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.2 lbs chicken thighs
- 3 tbsp olive oil
- 1 lemon
- 4 cloves garlic
- 1 tsp dried rosemary
- 12 oz carrots
- 12 oz parsnips
- 1 tsp sea salt
- 1/2 tsp black pepper
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Equipment for this recipe
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Instructions
- Step 1: Preheat oven to 425°F (220°C). Pat chicken thighs dry with paper towels, then rub with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
- Step 2: Slice lemon into thin rounds and mince garlic cloves. Toss carrots and parsnips with remaining 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and rosemary until evenly coated.
- Step 3: Arrange chicken thighs in a single layer on a parchment-lined baking sheet. Surround with vegetables, nestling lemon slices around the chicken.
- Step 4: Roast for 25 minutes, then flip chicken and toss vegetables until edges are golden and tender when pierced with a fork, about 5 minutes more.
