Spoon Simple
Sheet Pan Lemon Herb Chicken Thighs with Root Vegetables
Flavorful lemon herb marinated chicken thighs roasted alongside a medley of colorful root vegetables on a single sheet pan. An easy, healthy, and complete meal with minimal cleanup.
Prep 15 min
Cook 40 min
Total 55 min
Serves 4
Ingredients
Step 1 — For the Chicken and Vegetables
- 1.5 lbs boneless, skinless chicken thighs
- 1 lb mixed root vegetables (e.g., carrots, parsnips, sweet potatoes), peeled and cut into 1-inch chunks
- 1 red onion, cut into wedges
- 3 tbsp olive oil, divided
- 1 lemon, half juiced, half cut into wedges
- 1 tbsp dried rosemary
- 1 tbsp dried thyme
- 1 tsp garlic powder
- Salt and black pepper to taste
Instructions
- 1
Preheat Oven and Prep Veggies
Preheat oven to 400°F (200°C). On a large baking sheet, toss the chopped root vegetables and red onion wedges with 2 tbsp olive oil, rosemary, thyme, garlic powder, salt, and pepper. Spread into a single layer.
- 2
Season Chicken
Pat the chicken thighs dry. In a bowl, toss them with the remaining 1 tbsp olive oil, lemon juice, salt, and pepper.
- 3
Arrange on Sheet Pan
Push the vegetables to one side of the baking sheet. Arrange the seasoned chicken thighs on the empty side of the sheet pan.
- 4
Roast
Place the baking sheet in the preheated oven. Roast for 35-40 minutes, flipping the chicken and stirring the vegetables halfway through, until the chicken is cooked through (internal temperature 165°F/74°C) and the vegetables are tender and slightly caramelized.
- 5
Serve
Serve the chicken thighs and roasted vegetables hot, with lemon wedges on the side for squeezing over the top.
Nutrition per serving: 480 cal · 35g protein · 35g carbs · 25g fat · 8g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
