Sheet Pan Lemon Thyme Chicken and Veggies. The perfect dish for these busy days getting ready for our Christmas celebrations.
I have totally been failing at being prepared for dinner these last few days! Not today though! Its 1:00 and dinner is all ready and in the fridge. I’ll pop it in the oven, platter and all, for about 30 minutes on 325 to warm it all up for my family. Glad I’m winning in this department today!
All you have to do is put all the ingredients on the same pan, set the oven to 425 degrees, and cook! This homestyle, family friendly dinner is on your table in a hour and could even be served to company!
Here is what I did”
Sheet Pan Lemon Thyme Chicken and Veggies
This sheet pan chicken and veggie dish will knock your socks off! Lemony chicken and veggies all together on one pan and easy to clean up! Perfect dish for these busy days preparing for Christmas…and, its paleo and whole30 compliant too!
Ingredients
12 chicken legs
4 potatoes, cubed
2 carrots, sliced
1 shallot, sliced
1 cup mushrooms, chopped
4 teaspoons tablespoon avocado oil
1 teaspoon fresh thyme leaves
½ teaspoon black pepper
1 ½ teaspoons salt
1 lemon, juiced and zested
Instructions
- Drizzle your sheet pan with 2 teaspoons of avocado oil.
- Place potatoes, carrots, mushrooms and shallots on the sheet pan.
- Nestle the chicken into the veggies.
- Squeeze the juice of the lemon over the chicken and veggies.
- Top with thyme, salt and pepper.
- Drizzle 2 teaspoons of avocado oil on top of the veggies and chicken.
- Place in 425 oven for 60 minutes.
- Sprinkle with the zest of the lemon and serve and enjoy!
Blessings,
