Lemon Herb Chicken Traybake
Sheet-pan roasted chicken with lemon, herbs, and seasonal vegetables cooked together until caramelized. One-pan dinner with juicy poultry and tender roasted produce.
Ingredients
Method
Preheat the oven to 425°F. Pat the chicken dry with paper towels and place on a sheet pan.
In a small bowl, whisk together olive oil, minced garlic, lemon juice from 1 lemon half, fresh rosemary, chopped parsley, salt, and black pepper.
Coat the chicken with the herb mixture, rubbing it evenly over all sides.
Arrange the vegetables around the chicken on the sheet pan: carrot pieces, onion wedges, and green beans in a single layer.
Scatter the lemon slices over and around the chicken. Pour the chicken broth into the bottom of the pan (not over the chicken).
Roast for 30–35 minutes, until the chicken reaches 165°F at the thickest part and the vegetables are tender and lightly caramelized.
Let rest for 5 minutes, then serve the chicken and vegetables family-style with pan juices drizzled over top.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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