Sheet Pan Lemon Herb Chicken

    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. 1

      Preheat oven to 400°F (200°C).

    2. 2

      Place chicken and potatoes on a sheet pan; drizzle with oil and oregano.

    3. 3

      Roast for 20 minutes.

    4. 4

      Add asparagus and lemon slices to the pan.

    5. 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!

    Frequently Asked Questions

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