One Sheet Pan Lemon Chicken and Vegetables

February 23, 2018

Who doesn't love an easy clean-up when making dinner??  I know for me, when I'm cooking dinner, I appreciate as few dishes I have to clean as possible.  When creating this chicken dish, I was thrilled to create it with one baking sheet for the entire meal...so easy to clean!  This chicken and vegetable dish has the perfect amount of lemon flavor without being overwhelming.  It's the perfect dish to make while batch cooking since it can be broken down into individual servings and stored in the fridge for the week.  I encourage you to substitute whatever vegetables you have on hand or fit your tastes...just about any combination works!

 

One Pan Lemon Chicken and Vegetables

  • ¼ cup Fresh lemon juice

  • 1 teaspoon Lemon zest

  • ¼ cup Olive Oil

  • 3 Garlic cloves, minced

  • 2 teaspoon Oregano, divided

  • 2 teaspoon Thyme, divided

  • 8 Chicken Thighs

  • 6 Rainbow carrots, sliced

  • 2 Leeks, sliced

  • 2 tablespoons Avocado oil

  • 1 teaspoon Garlic powder

  • 1 teaspoon Sea salt, divided

Preheat oven to 400°.  Whisk together lemon juice, zest, olive oil, garlic, 1 teaspoon oregano, and 1 teaspoon thyme.  Mix with chicken thighs and marinate for 2 hours (I like to marinate overnight).  Mix carrots, leeks, avocado oil, garlic powder, sea salt, 1 teaspoon oregano and 1 teaspoon thyme.  Place marinated chicken and vegetable mixture on a Silpat mat lined or greased baking sheet.  Bake for 25-30 minutes, turning after 20 minutes until done.  Serve immediately. 

Serves 4.

 

 

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