Sheet Pan Lemon Garlic Chicken with Vegetables Recipe

Cook Time: 40 minutes

Ingredients

This recipe yields 4 servings. Quantities adjust automatically for different servings, but cooking times remain the same. Note that scaling may slightly affect the final result.

• 2 pounds skinless, boneless chicken thighs
• Salt and freshly ground black pepper, to taste
• 1/4 cup unsalted butter
• 1/2 cup sliced red onion
• 4 cloves garlic, minced
• 2 teaspoons Greek seasoning
• 1 pound asparagus, washed, trimmed, and halved
• 6 mini bell peppers, assorted colors, seeds removed, quartered
• 1/2 cup chicken broth
• 1 lemon, zested and juiced
• Lemon slices, for garnish (optional)
• Fresh parsley sprigs, for garnish (optional)

Directions

1. Preheat your oven to 400F (200C). Line a sheet pan with foil or parchment paper for easy cleanup.
2. Pat the chicken thighs dry using paper towels and season generously with salt and pepper.
3. In a large skillet over medium-high heat, melt the butter. Once its sizzling, add the chicken and sear until golden brown on both sides, about 3-5 minutes per side.
4. Transfer the browned chicken to the prepared sheet pan and roast in the preheated oven for 15 minutes.
5. Remove the skillet from heat and add the sliced onion, minced garlic, and Greek seasoning. Stir gently to warm the ingredients without cooking them further.
6. Mix in the asparagus and quartered bell peppers. In a small bowl, combine chicken broth, lemon zest, and lemon juice, then pour this mixture over the vegetables in the skillet. Let it rest off the heat.
7. Turn the chicken thighs over on the sheet pan and arrange the vegetables around them. Spoon about 2 tablespoons of the pan liquid over each chicken piece.
8. Return the pan to the oven and bake until the chicken reaches an internal temperature of 165F (74C) and juices run clear, approximately 15 more minutes.
9. Arrange the chicken in the center of a serving platter, surround with the roasted vegetables, and garnish with lemon slices and fresh parsley. Serve warm.

Nutrition Facts (per serving)

• Calories: 607
• Total Fat: 30g (39% DV)
• Saturated Fat: 13g (64% DV)
• Cholesterol: 308mg (103% DV)
• Sodium: 1376mg (60% DV)
• Total Carbohydrate: 34g (12% DV)
• Dietary Fiber: 9g (34% DV)
• Sugars: 13g
• Protein: 61g (123% DV)
• Vitamin C: 182mg (202% DV)
• Calcium: 128mg (10% DV)
• Iron: 5mg (28% DV)
• Potassium: 1369mg (29% DV)

*Percent Daily Values are based on a 2,000-calorie diet. Nutrient information may vary depending on ingredient brands and preparation methods. Consult your doctor or dietitian if following a medically restrictive diet.

History and Origin

The dish known as Sheet Pan Lemon Garlic Chicken with Vegetables is a modern take on traditional roasted chicken recipes that date back centuries. Roasting chicken with aromatics like garlic and lemon has roots in Mediterranean cuisine, particularly in Greece and Italy, where citrus and herbs were commonly used to enhance poultry flavors. The concept of cooking everything on a single sheet pan, however, is more recent, emerging in the United States during the late 20th century as home cooks sought convenient, one-pan meals that minimized cleanup while preserving rich flavors.

Regional Variations

While this recipe has an American foundation, its elements borrow heavily from Mediterranean traditions. In Greece, a similar preparation might feature lemon, garlic, and oregano, while Italian versions could include rosemary and Parmesan cheese. In the U.S., variations often adapt to locally available vegetablessuch as asparagus, bell peppers, or carrotsmaking it a versatile dish that can reflect seasonal produce. The use of butter for browning, instead of olive oil, is a particularly American twist that adds richness and depth to the dish.

Distinguishing Features

Unlike classic roasted chicken or stir-fried dishes, this recipe emphasizes cooking everything on a single sheet pan. This method allows the vegetables to absorb the chickens juices while roasting, creating a naturally infused flavor. The combination of lemon juice, zest, and butter-browned chicken gives it a bright, savory taste that sets it apart from simpler herb-roasted or garlic-only chicken recipes. The inclusion of mini bell peppers and asparagus adds a fresh, crisp texture rarely found in traditional one-pan roasts.

Typical Serving Occasions

Sheet Pan Lemon Garlic Chicken with Vegetables is commonly served as a weeknight dinner due to its simplicity, but it is also elegant enough for casual entertaining. It pairs well with a light salad, roasted potatoes, or crusty bread. Restaurants with a focus on comfort food or American-Mediterranean fusion often feature similar roasted chicken dishes on their menus, highlighting both the presentation and the ease of preparation. The dish is usually served hot, garnished with fresh parsley and lemon slices, offering both visual appeal and aromatic freshness.

Interesting Facts

• The sheet pan cooking method reduces cooking time and simplifies cleanup, making it a favorite among busy families and home chefs alike.
• The use of lemon juice not only enhances flavor but also helps tenderize the chicken, a technique used historically in Mediterranean cuisines.
• This dish is naturally gluten-free and can be adapted to various dietary preferences by swapping butter with olive oil or adding different vegetables.
• Although it may seem modern, roasting meat with citrus and garlic is a culinary practice that has existed for hundreds of years, showing the timeless appeal of these flavor combinations.
• Pairing colorful vegetables with chicken creates a visually striking plate, a technique often used in food photography and plating for cookbooks and online recipes.

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