This recipe is sponsored by Kohl’s. Lots of bright spring flavors come together in this easy sheet pan dinner. The chicken bathes in a fresh herby lemon marinade before joining scallions as well as rainbow carrots and fingerling potatoes in the oven. While the colorful spread is roasting, you can whip up a tangy Dijon sauce spiked with parsley and dill to drizzle over the whole dish.
| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon fresh parsley leaves, finely chopped
- 4 cloves garlic, grated
- 8 bone-in, skin-on chicken thighs (2 1/2 to 3 pounds)
- 1 pound baby rainbow carrots, tops trimmed
- Kosher salt and freshly ground black pepper
- 1 pound rainbow fingerling or baby potatoes, halved lengthwise
- 1 bunch scallions, cut into thirds
- 3 tablespoons Dijon mustard
- 1 tablespoon extra-virgin olive oil
- 2 tablespoon fresh dill, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 425 degrees F.
- For the chicken and spring vegetables: Whisk the olive oil, lemon juice, dill, parsley and garlic together in a large bowl. Set aside 2 tablespoons of the marinade. Add the chicken to the bowl with the remaining marinade and toss to coat. Let sit at room temperature for 20 minutes.
- Toss the carrots and 1 tablespoon of the reserved marinade in a medium bowl. Sprinkle with salt and pepper.
- Remove the chicken from the marinade and put on a sheet pan, skin-side up. Sprinkle generously with salt and pepper. Scatter the carrots around the chicken in a single layer; reserve the bowl. Roast the chicken and vegetables until the chicken turns opaque on the outside, about 15 minutes.
- Toss the potatoes and scallions with the remaining 1 tablespoon marinade in the reserved bowl used for the carrots. Sprinkle with salt and pepper.
- Remove the sheet pan from the oven and scatter the potatoes and scallions in a single layer around the chicken. Continue to roast until the vegetables are tender and an instant-read thermometer inserted into the chicken (avoiding the bone) registers 165 degrees F, about 30 minutes more.
- For the Dijon herb sauce: Meanwhile, whisk together the Dijon and olive oil in a small bowl. Add the dill, parsley and 3 tablespoons cold water and whisk until combined. Season with salt and pepper.
- To serve, divide the chicken and vegetables among 4 plates and drizzle each with some of the sauce.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 858 |
| Total Fat | 61 g |
| Saturated Fat | 13 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 8 g |
| Sugar | 7 g |
| Protein | 41 g |
| Cholesterol | 214 mg |
| Sodium | 1441 mg |
Reviews
Really excellent. We didnt want potatoes so I cut up a sweet potato into small chunks and it was perfect. The scallions came out a bit overdone, I would throw them in later next time.
Make sure to use non-stick spray on your pan or foil so the veggies don’t stick.
Make sure to use non-stick spray on your pan or foil so the veggies don’t stick.
This was an awesome recipe!!! My whole family enjoyed it!! I followed the recipe, and it came out great!!!
For some reason my veggies charred to the sheetpan at 425. Other than that it would have been fantastic! Chicken was good though.
Love this recipe! Turns out perfect every time!
This is a favorite of my husband. He loves a well cooked chicken thigh and these are really good. I am a big fan of the mustard sauce. It gives great flavor to the chicken and the veggies.
Delicious, quick and easy. Going into regular rotation! Thanks!!
The chicken turned out so juicy and flavorful. The best part though – the chicken skin. DELICIOUS