Sheet-Pan Lemon Herb Chicken & Vegetables

A simple one-pan dinner with tender lemon-herb chicken, roasted potatoes, and carrots. Choose USDA Organic chicken and organic produce where available, and check current package labels for ingredients and allergen information.

Prep: 15 minutes   Cook: 35–40 minutes   Serves: 4

Ingredients

• 1½ lb USDA Organic boneless chicken thighs

• 1 lb organic baby potatoes, halved

• 2 cups organic carrots, sliced

• 2 tbsp organic extra-virgin olive oil

• 1 organic lemon

• 1 tsp organic garlic powder

• 1 tsp organic dried thyme

• Sea salt and black pepper, to taste

Shop Ingredients

• USDA Organic chicken thighs (paid link)

• Organic baby potatoes (paid link)

• Organic carrots (paid link)

• Organic extra-virgin olive oil (paid link)

• Organic lemon (paid link)

• Organic garlic powder (paid link)

• Organic dried thyme (paid link)

• Sea salt and black pepper (paid link)

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Directions

1. Heat the oven to 425°F. Line a rimmed sheet pan. Toss potatoes and carrots with 1 tablespoon olive oil, salt, and pepper. Roast for 15 minutes.

2. Pat chicken dry. Toss it with the remaining olive oil, juice and zest of half the lemon, garlic powder, thyme, salt, and pepper.

3. Move the vegetables to make room and place chicken on the pan. Roast 20–25 minutes, until the thickest part of every thigh reaches 165°F and the vegetables are tender.

4. Rest 5 minutes. Finish with the remaining lemon juice and serve.

Clean sourcing note: Choose USDA Organic meat and poultry; confirm the package and current seller listing before purchase. Select plain, unseasoned items and review labels for gluten, soy, pork, and other unwanted ingredients.

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