Lemon and Thyme Sheetpan Chicken
The best thing about this dish is other than chopping the vegetables, you simply need one sheet pan and an oven and dinner is done!
Equipment
- Glass Jug
Ingredients
- 1 packet 8 chicken thighs
- 1 white onion peeled and sliced
- 1 yellow pepper sliced
- 1 orange pepper sliced
- 1.5 lb new potatoes halved
- ¼ cup olive oil
- ¼ cup freshly squeezed lemon juice
- 1 tbsp fresh thyme chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 425 degrees F (220ºC).
- Mix the lemon juice, olive oil and chopped thyme in a jug and season with salt and pepper.
- Place the potatoes, onions and peppers onto a large sheet pan and drizzle over half of the dressing and toss to coat.
- Nestle the chicken thighs evenly between the vegetables on the sheet pan then drizzle over the remaining dressing being sure to coat the tops of the chicken.
- Season with a little more salt and pepper if required.
- Place in the oven for 45 minutes until the chicken is golden and cooked through and the vegetables soft.
- Place the tray directly in the centre of the dinner table and everyone can serve themselves.
