Servings: 8 servings
Lemon Sheet Pan Chicken Recipe
This easy garlic lemon sheet pan chicken and veggies recipe is simple to prepare and easy to customize using your favorite vegetables! Keep it on constant rotation for healthy weeknight dinners.
Equipment
Ingredients
Garlic Lemon Chicken:
- 2.5 to 3 pound boneless skinless chicken thighs 8 thighs
- 4 Tbsp avocado oil
- Zest of 1 lemon
- 3 Tbsp lemon juice
- 3 cloves garlic minced
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp sea salt to taste
- ¼ tsp black pepper
For the Vegetables:
- 12 ounces green beans trimmed and chopped*
- 1.5 pounds baby potatoes chopped*
- 3 Tbsp avocado oil
- Sea salt and black pepper to taste
Instructions
- Mix together the marinade ingredients in a small bowl or measuring cup (avocado oil, lemon zest, lemon juice, fresh minced garlic, paprika, garlic powder, sea salt and black pepper).
- Transfer the raw chicken thighs to a large zip lock bag along with the marinade. Marinate for at least 20 minutes, ideally several hours and up to 24 hours.
- When you’re ready to bake, preheat the oven to 425 degrees Fahrenheit.
- Transfer the chopped green beans and chopped potatoes to a large bowl with 3 tablespoons of avocado oil and sea salt and black pepper to your personal taste. Toss everything together until the vegetables are coated in oil and seasonings.
- Spread the vegetables and chicken over a large rimmed baking sheet in a single layer.
- Bake for 25 to 30 minutes, until the chicken is cooked through and the potatoes have reached your desired level of doneness. There is no need to stir the veggies halfway through. Chicken thighs are best when they reach an internal temperature of 185 to 205 degrees Fahrenheit.
- Serve chicken, potatoes, and green beans with fresh lemon slices, and enjoy!
Nutrition
Serving: 1Serving (of 8), Calories: 351kcal, Carbohydrates: 20g, Protein: 27g, Fat: 19g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Cholesterol: 108mg, Sodium: 393mg, Fiber: 2g, Sugar: 2g