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Sheet Pan Chicken and Vegetable Dinner
This delicious Sheet Pan Chicken and Vegetable dinner recipe is a one pot style dinner that is super easy to throw together. The chicken is loaded with garlic and zesty lemon.
Cook Time
35
minutes
mins
0
minutes
mins
Total Time
35
minutes
mins
Course:
Dinner, Main Course
Cuisine:
American
Servings:
4
servings
Calories:
357
kcal
Author:
Matt Dobson
Ingredients
4
Chicken Thighs
bone in, skin on
2
tablespoons
Olive Oil
1
Lemon
zest and juice
1
teaspoon
Garlic Powder
1
teaspoon
Salt
Freshly Ground Pepper
1
Red Onion
cut into wedges
1
Lemon
cut into wedges
8
ounces
Green Beans
fresh
1
Red Pepper
deseeded and sliced
Instructions
In a bowl, add the chicken, 1 tablespoon of oil, lemon zest, half the lemon juice, garlic, salt and pepper. Mix well and marinate for 30 minutes.
Preheat your oven to 200C/400F.
Place the chicken (skin side up), red onion, and half the lemon wedges onto your sheet pan.
Bake for 20 minutes.
While the chicken is baking, place the green beans, red pepper, remaining oil and remaining lemon juice into a bowl. Mix well.
Add the vegetable mixture around the par-cooked chicken.
Bake for another 15 minutes, or until the chicken is cooked through.
Serve immediately with the remaining lemon wedges.
Nutrition
Serving:
200
g
|
Calories:
357
kcal
|
Carbohydrates:
10
g
|
Protein:
18
g
|
Fat:
26
g
|
Saturated Fat:
6
g
|
Cholesterol:
111
mg
|
Sodium:
675
mg
|
Potassium:
500
mg
|
Fiber:
4
g
|
Sugar:
5
g
|
Vitamin A:
1411
IU
|
Vitamin C:
61
mg
|
Calcium:
43
mg
|
Iron:
2
mg