Sheet Pan Lemon Herb Chicken
Make this delicious and easy Sheet Pan Lemon Herb Chicken this spring! An easy chicken dinner made with lemon herb butter, chicken thighs, potatoes and green beans for a complete meal!
Servings: 4 servings
Calories: 564kcal
Ingredients
- 1 1/2 lbs chicken thighs approximately 4 – 6 chicken thighs depending on the size
- 3 medium potatoes scrubbed and cut into about 2 inch pieces
- 1/2 lb green beans ends trimmed and cut into 2 inch pieces
- 2 tablespoons butter
- 1 teaspoon dried sage
- 2 tablespoons fresh chopped parsley
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Zest of one lemon
- Juice of half a lemon
- Extra lemon slices if desired
Instructions
- Preheat oven to 425 degrees f/210 degrees c.
- In a small bowl combine the butter, sage, parsley, salt, pepper and lemon zest. Mix well to combine and set aside.
- On a large baking sheet, arrange the chicken pieces, potatoes and green beans. Make sure to space everything out so it isn't overlapping. If using extra lemon slices, place them around the pan.
- Rub the butter mixture over the chicken and vegetables. It's okay to simply dot it around the pan. Squeeze lemon juice over chicken and vegetables.
- Place in oven and roast for about 25 minutes. Remove from oven and shake the pan to make sure the vegetables aren't sticking. Pour any pan juices over the chicken. Return to oven to finish cooking for a further 20 - 25 minutes or until the chicken and vegetables are fully cooked.
- Remove from oven and serve.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
- Pan size and type – I used a large low rimmed baking sheet for this dinner. As you can see the food nestled in nicely. By not having space around the chicken or vegetables, the food will produce more pan juices.
- Evenly cut vegetables – When cutting the vegetables, try to make them as close to the same size as possible. Uneven sized vegetables will cook differently and you may end up with overcooked or under cooked vegetables.
- Pour over pan juices – At the half way cooking mark, about 1/2 hour, remove the sheet pan from the oven and spoon over any pan juices. Return to oven and allow to finish cooking.
- For crisper green beans - The green beans in this recipe, were added at the beginning and they were soft and took on all the flavour of the pan juices. If you would like to have crisper green beans, add them half way through cooking.
Nutrition Facts
Sheet Pan Lemon Herb Chicken
Amount Per Serving (1 serving)
Calories 564
Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 11g69%
Trans Fat 0.4g
Polyunsaturated Fat 6g
Monounsaturated Fat 13g
Cholesterol 182mg61%
Sodium 480mg21%
Potassium 1146mg33%
Carbohydrates 32g11%
Fiber 5g21%
Sugar 3g3%
Protein 32g64%
Vitamin A 705IU14%
Vitamin C 38mg46%
Calcium 57mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.