Sheet Pan Lemon Herb Chicken

    Sheet Pan Lemon Herb Chicken

    An effortless weeknight meal with juicy chicken thighs and roasted seasonal root vegetables.

    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!

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