Sheet Pan Lemon-Herb Roasted Chicken and Root Vegetables

Juicy chicken thighs roasted with a tangy lemon-herb glaze and caramelized root vegetables in a single pan.

Cuisine: American

Category: Sheet Pan

Prep: 15 minutes. Cook: 30 minutes.

Serves 4.

Ingredients

• 1.5 lbs chicken thighs
• 3 tbsp olive oil
• 1, zested and juiced lemon
• 2 tbsp, chopped fresh rosemary
• 1 lb, peeled and quartered carrots
• 1 lb, peeled and quartered parsnips
• 2, thinly sliced shallot
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F. Place chicken thighs skin-side up on a parchment-lined baking sheet. Drizzle with 2 tbsp olive oil, then sprinkle with lemon zest, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Step 2: Arrange carrots, parsnips, and sliced shallots around chicken. Drizzle with remaining 1 tbsp olive oil, lemon juice, chopped rosemary, 1/2 tsp salt, and 1/4 tsp black pepper. Toss to coat vegetables evenly.
3. Step 3: Roast for 30 minutes until chicken reaches 165°F internally and vegetables are tender with golden edges.
4. Step 4: Rest 5 minutes before serving to allow juices to redistribute.