Experience the delightful flavors of a well-prepared meal with this Sheet-Pan Lemon-Garlic Chicken With Vegetables. This easy one-pan dinner is not just delicious; it is also a celebration of simple, wholesome ingredients that come together to create a dish that’s perfect for family gatherings or a cozy weeknight dinner. The combination of tender chicken thighs, vibrant vegetables, and a zesty lemon-garlic marinade brings a burst of flavor that is sure to please everyone at the table. Moreover, the convenience of cooking everything in one pan makes cleanup a breeze, allowing you to spend more time enjoying the company of your loved ones.
This dish carries cultural significance, as it reflects the Mediterranean influence where lemon and garlic are staples in many traditional recipes. The bright, acidic notes of lemon paired with the aromatic qualities of garlic create a savory experience that elevates the simple chicken and vegetables into a memorable meal. It’s ideal for various occasions, from casual family dinners to more festive gatherings where you want to impress without spending hours in the kitchen.
Tools and Equipment
Before diving into the cooking process, ensure you have the following tools and equipment ready:
- Large mixing bowl
- Whisk
- Large rimmed baking sheet
- Cooking spray or parchment paper
- Measuring cups and spoons
- Sharp knife
- Cutting board
- Instant-read thermometer
- Small bowl for dressing
Ingredients List
Gather the following ingredients to create this flavorful dish:
- 1 cup low-fat buttermilk
- 2 tablespoons honey plus ¼ teaspoon, divided
- 2 teaspoons Dijon mustard, divided
- 6 medium cloves garlic, grated (2 teaspoons), divided
- 1 pound boneless, skinless chicken thighs
- 4 medium carrots, peeled and sliced diagonally (¼-inch; 1½ cups)
- 1 (8-ounce) bunch broccolini, stems chopped and florets halved lengthwise (1¾ cups stems, 3 cups florets)
- 3 large shallots, peeled and cut into wedges (½-inch; about 2 cups)
- 5 tablespoons extra-virgin olive oil, divided
- 1 teaspoon ground pepper, divided
- ¾ teaspoon salt plus ⅛ teaspoon, divided
- 1 teaspoon grated lemon zest
- 2 tablespoons lemon juice
- 1 tablespoon chopped fresh tarragon
- Lemon wedges for serving (optional)
Each ingredient plays a vital role in this dish. The buttermilk acts as a tenderizing marinade for the chicken, while the honey adds a touch of sweetness that balances the acidity of the lemon. Dijon mustard brings a subtle tang, and the garlic infuses the chicken and vegetables with its distinctive flavor. The colorful carrots and broccolini not only add nutrition but also make the dish visually appealing. Lastly, the finishing touches of lemon zest and tarragon elevate the dish, making it truly special.
Preparation Steps
Before you start cooking, follow these essential preparation steps:
- In a medium bowl, whisk together 1 cup of buttermilk, 2 tablespoons honey, 1 teaspoon Dijon mustard, and 1½ teaspoons grated garlic until well combined.
- Add the chicken thighs to the buttermilk mixture, ensuring they are fully submerged. This step is crucial for flavor and tenderness.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or up to 8 hours for deeper flavor).
- Preheat your oven to 450°F and coat a large rimmed baking sheet with cooking spray.
- Remove the chicken from the refrigerator and let it sit at room temperature, still covered, while you prepare the vegetables.
- In a large bowl, combine the carrots, broccolini, and shallots.
- Drizzle with 2 tablespoons of olive oil, ¾ teaspoon of pepper, and ¼ teaspoon of salt; toss to coat evenly.
Step-by-Step Cooking Instructions
Now that the preparation is complete, follow these cooking instructions for a delightful result:
- Remove the chicken from the marinade, allowing excess to drip off. Discard the remaining marinade.
- Place the chicken, skin-side up, on the prepared baking sheet. Pat dry with paper towels to ensure a nice sear.
- Drizzle the chicken with 1 tablespoon of olive oil and sprinkle with ½ teaspoon salt.
- Scatter the prepared vegetables around the chicken on the baking sheet.
- Roast in the preheated oven until the chicken reaches an internal temperature of 165°F, approximately 30 to 35 minutes.
- Once cooked, let the chicken and vegetables rest on the baking sheet for 5 minutes.
- In the meantime, whisk together 2 tablespoons lemon juice, the remaining 1 teaspoon mustard, ½ teaspoon garlic, ¼ teaspoon honey, and ⅛ teaspoon salt in a small bowl.
- Gradually whisk in the remaining 2 tablespoons of olive oil until smooth.
- Drizzle the lemon mixture over the chicken and vegetables, then sprinkle with 1 tablespoon tarragon and 1 teaspoon lemon zest.
- Serve immediately with lemon wedges on the side for an added burst of freshness.
Nutritional Information and Health Benefits
This Sheet-Pan Lemon-Garlic Chicken With Vegetables is not only delicious but also packed with nutrients. Each serving provides a good balance of protein, vitamins, and minerals:
- Chicken thighs are rich in protein, essential for muscle repair and growth.
- Broccolini and carrots are excellent sources of vitamins A and C, antioxidants that support immune function and skin health.
- Using low-fat buttermilk helps reduce fat content while still imparting moisture and tenderness to the chicken.
- The use of fresh herbs like tarragon adds flavor without extra calories.
Incorporating this dish into your meal rotation can support a healthy diet while satisfying your taste buds.
Common Mistakes and Tips to Perfect the Recipe
- Skipping the marination step: This step is crucial for flavor and tenderness; don’t rush it.
- Overcrowding the pan: Ensure there’s enough space between chicken and vegetables for even cooking.
- Not using a thermometer: Always check the internal temperature of the chicken for perfect doneness.
- Experimenting with vegetables: Feel free to add or substitute seasonal vegetables like zucchini or bell peppers for variety.
Storage, Serving, and Reheating Tips
To enjoy the leftovers of this delicious meal, consider the following tips:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in the oven at 350°F, covered with foil to retain moisture.
- Serve over a bed of rice or quinoa for a heartier meal, or enjoy it as is for a lighter option.
- For an added touch, consider garnishing with fresh herbs before serving.
FAQs and Recipe Variations
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used, but they may require less marinating time and could cook faster, so keep an eye on the temperature.
What if I don’t have broccolini?
You can substitute regular broccoli or even green beans based on your preference.
Can I make this recipe ahead of time?
Yes, you can marinate the chicken the night before and prepare the vegetables in advance for a quicker cooking process.
- Herb Variations: Try using rosemary or thyme instead of tarragon for a different flavor profile.
- Spice It Up: Add red pepper flakes to the marinade for a little heat.
- Change the Sweetener: Maple syrup can be used instead of honey for a different sweetness.
Conclusion
This Sheet-Pan Lemon-Garlic Chicken With Vegetables is a delightful recipe that combines convenience with flavor and nutrition, making it a fantastic choice for any occasion. The vibrant colors and aromatic ingredients make it not just a meal but a feast for the senses. Embrace the ease of one-pan cooking and impress your family with this simple yet sophisticated dish that will leave everyone asking for seconds!