This SheetPan Lemon Chicken with Parmesan Roasted Broccoli is one of the easiest dinners you can make and of course like I’ve said before with sheetpan meals, you’ll love these easy clean up
Spread the chicken and potato pieces out onto the prepared baking sheet. You can line a sturdy baking sheet with heavy duty foil for easier clean up if you’d like
roastedchickenthighs with seasonal vegetables. A simple lemon vinaigrette is drizzled atop the chicken and roasted vegetables just before serving, adding a delightful fresh flavor to the whole dish
Remove the chicken from the marinade and place the chicken on a large nonstick baking sheet. Season the chicken breast pieces generously with salt and pepper and place in a large, sealable plastic bag
Pat chickenthighs dry and place, skin side up, in a single layer on a baking sheet. Remove chicken from baking sheet and place on several layers of paper towels, skin side down
Remove pan from oven at required time and arrange chicken over top of the potatoes. Dash, ground pepper, and olive oil to a smallish shallow roasting pan, then toss to coat
When the chicken is done, take them off of the baking sheet and put them aside on a separate dish. Transfer the potatoes and carrots onto the baking sheet
I used one of my Calphalon non-stick roasting pans to sear the chicken, then roast the vegetables and add the chicken back in to finish roasting in the oven
Place chickenthighs into an oven proof pan/skillet or baking dish. When the chicken is done, dip your bok choy (or any green veg really), into the sauce in the pan and serve just like that
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