Lemon Butter Sheet Pan Chicken with Roasted Vegetables

14 INGREDIENTS • 9 STEPS • 50MINS

Lemon Butter Sheet Pan Chicken with Roasted Vegetables

Name: Lemon Butter Sheet Pan Chicken with Roasted Vegetables
Total time: PT3000.0S
Yield: 4
Ingredients: 4 Bone-In Chicken Thigh; to taste Salt; to taste Ground Black Pepper; 1/4 cup Butter; 1 bunch Sage Leaves; 2 Lemon; 4 teaspoon Salt; 4 teaspoon Ground Black Pepper; 2 Zucchini; 1 Red Bell Pepper; 1 Yellow Bell Pepper; 1 Potato; 1 Sweet Potato; to taste Fresh Parsley

The flavors of a classic roast chicken, but in half the time, on a single sheet pan. Quick and easy enough for a weeknight dinner and guaranteed to satisfy even the pickiest eaters. The chicken turns out so tender and savory roasted over potatoes, zucchini, and colorful bell peppers. A classic healthy combination, bound to become a family favorite.

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50MINS

Total Time

$3.06

Cost Per Serving

Ingredients

Servings

us / metric

Chicken

Bone-In Chicken Thighs

to taste

Salt

to taste

Ground Black Pepper

Marinade

4 Tbsp

Butter, softened

1 bunch

Sage Leaves, chopped

Lemons

zest of 2 lemons, juice of 1 lemon, quarter 1 lemon

1 1/3 Tbsp

Salt

1 1/3 Tbsp

Ground Black Pepper

Roasted Vegetables

Zucchini

Red Bell Pepper

Yellow Bell Pepper

Large Potato

Large Sweet Potato

to taste

Fresh Parsley, chopped

for garnish

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Author's Notes

Cooking times may vary depending on your oven. If you plan on making Spicy Chicken and Roasted Vegetable Quesadillas later this week, make sure to double the recipe so you have leftovers to use as filling!

Cooking Instructions

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step 1

Preheat the oven to 350 degrees F (180 degrees C).

step 2

Thinly slice Red Bell Pepper (1), Yellow Bell Pepper (1), and Zucchini (2) into ½-inch thick strips.

step 3

Dice the Sweet Potato (1) and Potato (1) into 1-inch pieces. Place in a bowl.

step 4

Combine the Lemon Zest (2), Lemon Juice, Sage Leaves (1 bunch), Butter (4 Tbsp), Salt (1 1/3 Tbsp), and Ground Black Pepper (1 1/3 Tbsp) into a mixing bowl. Microwave slightly for 15-30 seconds. Stir to combine then set aside.

step 5

Spread the vegetables over a parchment-lined baking sheet. Bake in the preheated oven for 20 minutes.

step 6

Remove the tray from the oven and lay the Bone-In Chicken Thighs (4) and quartered lemons on top of the vegetables.

step 7

Brush the herbed butter on each chicken thigh and over the vegetables. Season the tray with Salt (to taste) and Ground Black Pepper (to taste).

step 8

Take back to the oven for 20 minutes or until tender and juicy.

step 9

Garnish with Fresh Parsley (to taste). If you made double for Spicy Chicken and Roasted Vegetable Quesadillas, let the leftovers cool then store in an airtight container in the fridge.