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Lemon Dijon Sheet Pan Roasted Root Veggies + Chicken Thighs

This Sheet Pan Root Veggies + Chicken Thighs recipe makes for the ideal weeknight dinner that is healthy, flavorful, and easy to make on one pan in just 30 minutes! Full of carrots, potatoes, roasted radishes, boneless + skinless chicken thighs, and a quick-to-make lemon Dijon marinade that takes this easy dinner to the next level in the flavor department. And the leftovers? So delicious! Feel free to make it as part of meal prep, too!
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6
Calories: 290
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 teaspoon lemon zest
  • 1 Tablespoon lemon juice
  • 1 Tablespoon Dijon mustard
  • 1 teaspoon honey (optional)
  • 3 Tablespoons avocado oil (or extra virgin olive oil)
  • 1 teaspoon kosher salt (or to taste)
  • ½ teaspoon ground black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried dill
  • 1 pound radishes (trimmed and cut in half)
  • 1 pound baby potatoes (cut into ½-inch pieces)
  • ½ pound carrots (peeled and cut into 1-by-1/4-inch sticks (3-4 large carrots))
  • 1½ pounds boneless, skinless chicken thighs (excess fat trimmed)
  • Chopped fresh chives, parsley, and/or dill, for garnish
  • Fresh lemon wedges, for serving

Method
 

  1.  Heat the oven to 425℉. Line a large, rimmed baking sheet with parchment paper or grease lightly with oil spray.
  2. Make the marinade: In a bowl or liquid measuring cup, mix the lemon zest, lemon juice, mustard, honey, olive oil, salt, pepper, garlic powder, onion, powder, and dried dill.
  3.  Add the radishes, potatoes, and carrots to a large bowl. Drizzle with 2 tablespoons of the marinade and toss to coat. Dump onto the prepared sheet pan and spread into an even layer.
  4. Place the chicken in the same bowl and pour the remaining marinade over the top. Use tongs or a large spoon to mix and coat the chicken in the marinade.
  5. Make some room for the chicken on the sheet pan in and around the vegetables (It’s ok if ingredients touch but try to not let them overlap too much.) Spoon any remaining marinade left in the bowl over the chicken then sprinkle the remaining ½ teaspoon of salt over the whole sheet pan.
  6.  Place the pan in the oven and roast until the vegetables are tender and the chicken has an internal temperature of 165℉, about 30 to 35 minutes. If you’d like the top of the chicken to be more browned, place the pan under the broiler for a few minutes.
  7. Sprinkle the cooked chicken and vegetables with chopped fresh herbs and serve with lemon wedges to squeeze over the top.

Nutrition

Serving: 1gCalories: 290kcalCarbohydrates: 21gProtein: 24gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 108mgSodium: 577mgPotassium: 350mgFiber: 4gSugar: 5gVitamin A: 150IUVitamin C: 8mgCalcium: 40mgIron: 2mg

Notes

  • For perfectly cooked chicken, ensure the internal temperature reaches 165°F; the juices should run clear, and the meat should no longer be pink.
  • To prevent dryness, consider brining the chicken thighs in a mixture of salt and water for 30 minutes before marinating; this helps retain moisture during cooking.
  • If you're short on time, a quick 15-minute marinade will still infuse good flavor, but allowing it to sit for at least 30 minutes will enhance the taste even more.
  • Store leftovers in an airtight container in the fridge for up to four days; reheat gently in the oven at 350°F to avoid drying out the chicken and veggies.
  • Feel free to swap the chicken thighs for boneless, skinless chicken breasts; just reduce the cooking time slightly to prevent them from drying out.

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