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Caesar Sheet-Pan Chicken

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. —Kallee Krong-McCreery, Escondido, California
  • Total Time
    Prep: 15 min. + marinating Bake: 30 min.
  • Makes
    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 8 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

Directions

  • 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.
  • Preheat oven to 400°. 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.
  • Roast until a thermometer inserted in chicken reads 170°-175° 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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