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Sheet-Pan Lemon Basil Roasted Chicken & Vegetables made with Marie’s Market Reserve Meyer Lemon Basil Dressing. Perfect easy, weeknight sheet pan meal. #healthysheetpanmeals #sheetpanmeals #lemonchicken #chickenandvegetables #healthydinnerrecipes

Sheet-Pan Lemon Basil Roasted Chicken & Vegetables

Servings 6
Author Beautiful Eats & Things

Ingredients

  • ¼ cup Marie’s Market Reserve Meyer Lemon Basil Dressing
  • 6 chicken thighs
  • 16 oz fresh green beans ends cut
  • 3 cups baby potatoes quartered
  • 2 cups grape tomatoes
  • 2 Tbsp olive oil divided
  • 1 Tbsp lemon juice
  • 1 Tbsp garlic powder
  • 1 tsp fresh oregano minced
  • 1 tsp paprika
  • Salt/pepper to taste

Instructions

  1. Preheat oven to 375 degrees F.
  2. In a large bowl, whisk together ¼ cup of the Marie’s Market Reserve Meyer Lemon Basil Dressing, 2 tablespoons olive oil, lemon juice, garlic powder, oregano, and salt and pepper. Toss in the potatoes, green beans, and tomatoes and arrange them on a large baking sheet, lightly sprayed with oil.
  3. Add chicken thighs to the same bowl and toss until evenly coated in the marinade. Let the chicken sit for about 10-15 minutes and then lay them on top of the vegetables. Sprinkle paprika on top of the chicken thighs and roast for 25 to 30 minutes, depending on the size of your chicken thighs. Chicken should have an internal temp of 165 degrees F and the potatoes should be tender. Feel free to turn the broiler on for a couple minutes if you like your potatoes a little crispy.

  4. Serve and enjoy!