Meal Prep Sheet Pan Lemon Chicken

Name: Meal Prep Sheet Pan Lemon Chicken
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 1 tbsp olive oil; 1/4 cup olive oil; 2 lemons, 1 juiced and 1 thinly sliced; 2 tablespoons chopped fresh rosemary; 2 garlic cloves, minced; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 1/2 pounds skinless, boneless chicken thighs; 1 1/2 pounds new potatoes, quartered; 5 medium carrots, cut into 1/2-inch coins (about 1 pound); 2 medium parsnips, cut into 1/2-inch coins (about 1/2 pound)

6 steps

Prep:10minCook:45min

Meal prep lemon chicken with carrots and potatoes is an easy, healthy meal prep recipe that will help you get through busy weeks! (gluten-free, dairy-free, nut-free)

Updated at: Thu, 17 Aug 2023 09:05:18 GMT

Nutrition balance score

Great

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories590 kcal (30%)

Total Fat25.3 g (36%)

Carbs50.1 g (19%)

Sugars7.5 g (8%)

Protein39.9 g (80%)

Sodium536.5 mg (27%)

Fiber7.4 g (27%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 Tbspolive oil

¼ cupolive oil

2lemons

1 juiced and 1 thinly sliced

2 tablespoonsfresh rosemary

chopped

2garlic cloves

minced

½ teaspoonsalt

¼ teaspoonfreshly ground black pepper

1.5 poundsskinless boneless chicken thighs

1.5 poundsnew potatoes

quartered

1 poundcarrots

medium, cut into 1/2-inch coins

0.5 poundparsnips

medium, cut into 1/2-inch coins

Instructions

Step 1

Preheat the oven to 425 ̊F. Coat a sheet pan with cooking spray.

Step 2

In a large bowl, whisk together the olive oil, lemon juice, rosemary, garlic, salt, and pepper.

Step 3

Add the chicken, potatoes, carrots, and parsnips to the dressing and toss to coat.

Step 4

Gently pour the vegetables and chicken onto the prepared baking sheet, making sure they are in a single layer. Top with the lemon slices. Place in the oven and roast for 40 to 45 minutes until the chicken reaches a minimum internal cooking temperature of 165 ̊F.

Step 5

Into each of 4 containers, scoop about 2 cups of chicken and vegetables.

Step 6

Storage: Place airtight containers in the refrigerator for up to 1 week. To freeze, place freezer-safe containers in the freezer for up to 2 months. To defrost, refrigerate overnight. To reheat individual portions, microwave uncovered on high for 2 to 2 1⁄2 minutes.

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