Description
A delicious and easy sheet pan dinner featuring lemon herb chicken and fresh spring vegetables.
Ingredients
Scale
- 4 chicken thighs
- 2 tablespoons olive oil
- 1 lemon, zested and juiced
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup asparagus, trimmed
- 1 cup baby carrots
- 1 cup cherry tomatoes
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, mix olive oil, lemon zest, lemon juice, oregano, garlic powder, salt, and pepper.
- Coat the chicken thighs in the marinade and let sit for 15 minutes.
- On a sheet pan, arrange the marinated chicken and surround it with asparagus, baby carrots, and cherry tomatoes.
- Drizzle any remaining marinade over the vegetables.
- Bake for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.
- Serve warm and enjoy!
Notes
- Feel free to substitute any seasonal vegetables you have on hand.
- This dish can be made with chicken breasts if preferred.
- For extra flavor, marinate the chicken overnight.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg