Sheet Pan Lemon Herb Chicken
An effortless weeknight meal with juicy chicken thighs and roasted seasonal root vegetables.
Word Recipe Kitchen
Tested & verified by our culinary team
40 minsEasy4 servings
Nutrition per serving
410
Calories
29g
Protein
22g
Carbs
24g
Fat
Ingredients
- 4 piecesChicken Thighs, bone-in
- 1 lbBaby Potatoes
- 1 bunchAsparagus
- 1, slicedLemon
- 1 tspDried Oregano
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Place chicken and potatoes on a sheet pan; drizzle with oil and oregano.
- 3
Roast for 20 minutes.
- 4
Add asparagus and lemon slices to the pan.
- 5
Roast for another 15 minutes until chicken hits 165°F.
Nutrition Facts
Servings 4Serving Size 1
Amount Per Serving
Calories410
% Daily Value *
Total Fat 24g31%
Saturated Fat 7.2g36%
Trans Fat 0g
Cholesterol 75mg25%
Sodium 310mg13%
Total Carbohydrate 22g8%
Dietary Fiber 2g7%
Sugars 3.3g
Protein 29g58%
Vitamin A 200 IUVitamin C 28 mgCalcium 45 mgIron 1.8 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
💡 Tips for Sheet Pan Lemon Herb Chicken
- • Let meat rest for 5 minutes after cooking to keep it juicy.
- • Pound chicken to even thickness for uniform cooking.
- • Roll citrus on the counter before juicing to get more juice out.
- • This is a great recipe for beginners - don't overthink it, just have fun!
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