Caesar Sheet-Pan Chicken

  Chicken & Turkey

In our area we have an abundance of fresh lemons year-round. When I had a few extra on hand, I put together this quick sheet-pan chicken. I baked it so I could add carrots and potatoes, but you can grill the chicken if you'd like.

Caesar Sheet-Pan Chicken

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TOTAL TIME: Prep: 15 min. + marinating Bake: 40 min.
YIELD: 4 servings.

Ingredients

  • 1/4 cup lemon juice
  • 1/4 cup Caesar vinaigrette
  • 4 bone-in chicken thighs (about 1-1/2 pounds)
  • 3 medium red potatoes (about 1-1/4 pounds), each cut into eight wedges
  • 1/2 pound medium carrots, cut into 1-1/2-inch pieces
  • 1 teaspoon garlic salt
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon pepper

Instructions

  • 1. For marinade, in a large bowl, mix lemon juice and dressing; remove 2 tablespoons mixture for potatoes. Add chicken to remaining marinade; turn to coat. Cover and refrigerate chicken and reserved marinade 4 hours or overnight.
  • 2. Preheat oven to 400آ°. Place chicken on center of a foil-lined 15x10x1-in. baking pan; discard chicken marinade. Toss potatoes and carrots with reserved marinade and seasonings; arrange around chicken.
  • 3. Roast until a thermometer inserted in chicken reads 170آ°-175آ° and potatoes are tender, 30-40 minutes.

Nutrition Facts

1 chicken thigh with 1 cup vegetables: 348 calories, 18g fat (5g saturated fat), 80mg cholesterol, 698mg sodium, 20g carbohydrate (4g sugars, 3g fiber), 25g protein.

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