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Sheet-Pan Lemon-Garlic Chicken with Roasted Vegetables Recipe

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4.3 from 8 reviews

This delightful Sheet-Pan Lemon-Garlic Chicken with Vegetables is a quick and easy dinner featuring tender boneless, skinless chicken thighs marinated in a flavorful buttermilk and honey mixture, then roasted alongside vibrant carrots, broccolini, and shallots. Finished with a bright lemon-tarragon dressing, this dish balances savory and fresh citrus flavors for a wholesome, hands-off meal.

Ingredients

Marinade and Chicken

  • 1 cup low-fat buttermilk
  • 2 tablespoons honey, plus ¼ teaspoon divided
  • 2 teaspoons Dijon mustard, divided
  • 6 medium garlic cloves, grated (2 teaspoons), divided
  • 1 pound boneless, skinless chicken thighs

Vegetables

  • 4 medium carrots, peeled and sliced diagonally (¼-inch; 1½ cups)
  • 1 (8-ounce) bunch broccolini, stems chopped and florets halved lengthwise (1¾ cups stems, 3 cups florets)
  • 3 large shallots, peeled and cut into wedges (½-inch; about 2 cups)

Seasoning and Dressing

  • 5 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon ground black pepper, divided
  • ¾ teaspoon salt, plus ⅛ teaspoon divided
  • 1 teaspoon grated lemon zest
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh tarragon
  • Lemon wedges, for serving (optional)

Instructions

  1. Marinate the Chicken: In a medium bowl, whisk together the low-fat buttermilk, 2 tablespoons honey, 1 teaspoon Dijon mustard, and 1½ teaspoons grated garlic until well combined. Add the chicken thighs and turn to coat fully, submerging the pieces in the marinade. Cover the bowl and refrigerate for at least 1 hour or up to 8 hours to allow the flavors to penetrate the chicken.
  2. Prepare the Vegetables: Preheat your oven to 450°F (232°C). Lightly coat a large rimmed baking sheet with cooking spray. While the oven heats, place the peeled and sliced carrots, chopped broccolini stems, halved florets, and shallot wedges into a large bowl. Add 2 tablespoons of olive oil, ¾ teaspoon of black pepper, and ¼ teaspoon of salt. Toss well to evenly coat the vegetables with the seasoning and oil.
  3. Arrange Chicken and Vegetables: Remove the chicken from the refrigerator and allow it to stand covered at room temperature briefly. Remove the chicken pieces from the marinade, letting any excess drip off, and discard the remaining marinade. Place the chicken thighs skin-side up on the prepared baking sheet and pat dry gently with paper towels. Drizzle them with 1 tablespoon olive oil and sprinkle with ½ teaspoon salt. Scatter the seasoned vegetables evenly around the chicken on the baking sheet.
  4. Roast Everything: Place the baking sheet in the preheated oven and roast for 30 to 35 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F (74°C). Once done, remove from the oven and let the chicken and vegetables rest on the sheet for 5 minutes to allow juices to redistribute.
  5. Prepare the Lemon-Tarragon Dressing: While the chicken rests, whisk together 2 tablespoons lemon juice, the remaining 1 teaspoon Dijon mustard, ½ teaspoon grated garlic, ¼ teaspoon honey, and ⅛ teaspoon salt in a small bowl until smooth. Gradually whisk in the remaining 2 tablespoons olive oil until the dressing is emulsified and creamy.
  6. Finish and Serve: Drizzle the lemon-tarragon dressing evenly over the roasted chicken and vegetables. Sprinkle with 1 tablespoon chopped fresh tarragon and 1 teaspoon grated lemon zest to add fresh brightness. Serve immediately, garnished with lemon wedges if desired for an extra touch of citrus.

Notes

  • Marinating the chicken for longer (up to 8 hours) enhances tenderness and flavor.
  • Use a rimmed baking sheet to prevent juices from spilling over while roasting.
  • Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
  • Broccolini can be substituted with broccoli if unavailable.
  • Leftovers can be refrigerated for up to 3 days and reheated gently.

Find it online: https://marthatasty.com/sheet-pan-lemon-garlic-chicken-with-roasted-vegetables-recipe/