There are so many reasons to love a sheet pan dinner. The ease and simplicity, the gently caramelized and roasty flavors and the all-in-one balance of proteins and veggies make it a surefire way to put a fabulous meal on the table without endless effort.
This PA Preferred® recipe calls for local chicken steeped in a medley of earthy, woody herbs and tart lemon zest for a bright profile that enhances the tender chicken ten-fold. Bake the meat alongside delicate baby potatoes and sliced carrots and zucchini for a farm fresh, hearty meal for four that’s ready to enjoy in under an hour. An easy, homemade lemon-yogurt serves as the perfect complement!
Lemon Herb Chicken Sheet Pan Dinner
| Yield |
|---|
| Serves 4 |
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 37 min | 47 min |
Ingredients
- 4 tablespoons olive oil, plus more for drizzling
- 3 tablespoons fresh lemon juice, divided
- 1 tablespoon lemon zest
- 4 cloves garlic, minced, divided
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- 2 ½ teaspoons salt, divided
- 1 ¼ teaspoons black pepper, divided
- 1 ½ pounds boneless, skinless Pennsylvania chicken breasts
- 1 pound Pennsylvania baby potatoes, halved
- 1 cup Pennsylvania carrots, peeled and sliced into ½-inch pieces
- 1 medium Pennsylvania zucchini, sliced into ½-inch-thick half-moons
- ½ cup Pennsylvania plain whole-milk yogurt
- Chopped fresh parsley, for garnish
Method
- Preheat the oven to 425°F. Line a large sheet pan with parchment paper and set aside.
- Whisk 3 tablespoons of olive oil, 2 tablespoons of lemon juice, lemon zest, 3 cloves of garlic, oregano, parsley, thyme, 1 teaspoon of salt, and ½ teaspoon of pepper in a large bowl. Add chicken, toss to coat and set aside to marinate, about 15 minutes.
- Spread potatoes and carrots in an even layer onto the prepared sheet pan, drizzle vegetables with remaining olive oil, 1 teaspoon of salt and ½ teaspoon of pepper, and toss to evenly coat.
- Roast the potatoes and carrots for 15 minutes. Remove pan from oven and add zucchini, tossing lightly to coat with any excess oil. Place marinated chicken on top of the vegetables and pour remaining marinade over top.
- Return pan to the oven and bake until chicken reaches an internal temperature of at least 165°F and vegetables are tender, about 20-22 minutes.
- Meanwhile combine yogurt, remaining lemon juice, garlic, salt, and pepper in a small bowl until smooth.
- Remove pan from oven. Drizzled with yogurt sauce. Garnish with fresh parsley, and serve.
- Recipe and video: Dish Works
