Lemon Garlic Rosemary Sheet Pan Chicken and Vegetables Recipe
Lemon Garlic Rosemary Sheet Pan Chicken and Vegetables is a quick and healthy weeknight meal! Consider your guests when calculating chicken and vegetable portions.
INGREDIENT
– 1.5 to 2.5 lbs bone-in skin-on chicken thighs 3 to 6 thighs*– 3 Tbsp avocado oil– 2 tsp lemon zest– 3 Tbsp lemon juice– 4 cloves garlic– 2 tsp fresh or dried rosemary– ½ tsp sea salt to tasteVegetables:– ½ yellow onion chopped– 1 zucchini chopped– 1 large carrot chopped– ½ red bell pepper chopped– 1 small bunch asparagus trimmed and chopped– 2 Tbsp avocado oil– 1 tsp garlic powder– 1 tsp sea salt to taste
Store raw chicken thighs and marinade in a large zip lock bag. Seal and swish the bag to marinate chicken. Marinate 15–24 hours. Turn on a 425-degree oven.
Step 1
INSTRUCTIONS
Cut all vegetables and put on a big baking sheet. Cover veggies with garlic, avocado oil, and sea salt. Toss vegetables in oil and seasonings with your hands.
Step 2
Evenly distribute vegetables. Wiggle the marinated chicken thighs onto the sheet pan, leaving room for vegetables.
Step 3
Stirring the vegetables halfway through, the chicken skin should be crispy and cooked through after 25–30 minutes.
Step 4
At 165 degrees F, chicken is done. Insert a meat thermometer into the thickest part of the largest chicken thigh and wait until the numbers stop moving for an accurate reading.
Step 5
Size and oven temperature determine chicken thigh cooking time.Enjoy chicken and vegetables!