Sheet Pan Lemon Butter Chicken & Veggies
Sheet Pan Lemon Butter Chicken & Veggies is a delicious and easy meal that the whole family will love! Sheet pan meals are a quick way to get dinner on the table fast with little clean up since you’re cooking veggies and protein all on one pan.
Ingredients
- 8 chicken thighs, bone-in, skin-on
- 8 medium carrots, cut crosswise then lengthwise
- 1 bunch asparagus, cut stalks into three
- 1 pack whole mushrooms, cut in half
- 3 cloves garlic, minced
- 1/4 cup butter or ghee*, melted
- 1/2 lemon, juice only
- 1 tsp dried rosemary
- 1/2 tsp sea salt
- 1/2 tsp black pepper
Instructions
- Mix butter/ghee, lemon juice, garlic, rosemary, sea salt and pepper in a small bowl.
- Place chopped veggies into a large bowl and add 3/4 of the butter marinade. Toss until veggies are all coated and spread onto sheet pan. You can also coat veggies directly on the sheet pan.
- Place chicken thighs on top of the veggies, sprinkle with some salt and brush them with remaining marinade.
- Bake at 425F for 30-35 minutes.
- Optional step: If you want to cook off some of the pan juices at the end, remove chicken thighs first (keep covered on a plate or in a glass container) and broil veggies on Hi for 3-5-minutes
Notes
* Make this recipe dairy free & AIP friendly by replacing butter/ghee with avocado oil.