Garlic Lemon Chicken

Looking for an easy weeknight meal that's sure to please the whole family? You'll love our garlic lemon chicken recipe that packs a punch of bright, lemony flavor and won't make a mess of your kitchen. Chicken thighs, potatoes and vegetables are seasoned with McCormick® herbs and finished with a bright burst of lemon zest. One-pan chicken recipes are ideal for busy weeknights — they offer great customization, easy cleanup and the convenience of putting together a complete meal all on one pan! Serve a nice crusty bread to soak up all the pan juices, or mix the juices with some flour and stock to create a creamy sauce to drizzle over the chicken, like in our Garlic and Herb Lemon Chicken recipe. This sheet pan garlic lemon chicken features roasted chicken thighs for a budget-friendly dinner that also makes for excellent leftover chicken recipes. Shred the leftover chicken to make a chicken sandwich, round out a grain bowl, simmer into a pot of soup or bulk up a simple green salad.

15min
prep time

45min
cook time
12
ingredients

Ingredients

4Servings

3 tbsp Vegetable Oil
1 tbsp Fresh Lemon Zest
2 1/2 tsp, McCormick® Garlic Powder
1 1/2 tsp, McCormick® Onion Powder
1/2 tsp, McCormick® Oregano Leaves
1/2 tsp, McCormick® Black Peppercorn Grinder
1/2 tsp Salt
4 Bone-In Chicken Thighs, trimmed of excess fat (about 680g)
340 g Potatoes, such as Yukon Gold or Red Potatoes, cut into 1-inch chunks (about 3 cups)
3 medium Carrots, peeled and cut into 4-inch sticks (about 1½ cups)
1 small Red Onion, peeled and sliced
2 cups or 40g Baby Arugula, optional

Key Products

McCormick® Garlic Powder

McCormick® Onion Powder

McCormick® Oregano Leaves

McCormick® Black Peppercorn Grinder

Nutrition information (per serving)

Preparation

Preheat oven to 220°C. Mix oil, lemon zest, garlic, onion, oregano, black pepper and salt in large bowl. Add chicken, potatoes, carrots and onion; toss to coat evenly with seasoning mixture.
Place large rimmed sheet pan on lowest rack in oven; heat 5 minutes. Carefully remove pan from oven and arrange chicken and veggies on pan in single layer.
Roast on bottom rack 20 minutes. Rotate pan and transfer to top rack. Roast 20 minutes longer, or until chicken is cooked through and veggies are tender. Remove from oven; sprinkle arugula over vegetables if using. Serve immediately.

Garlic Lemon Chicken

Ingredients

Key Products

Nutrition information (per serving)

Preparation

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