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Sheet Pan Rosemary Lime Chicken and Veggies Recipe

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3.9 from 7 reviews

This Sheet Pan Rosemary Lime Chicken and Veggies recipe offers a simple yet flavorful weeknight dinner. Juicy boneless skinless chicken thighs roast alongside potatoes, carrots, zucchini, and onions, all infused with fresh rosemary and a zesty hint of lime. Ready in just 35 minutes, this low-carb American dish is a delicious and healthy option for a satisfying main course.

Ingredients

Chicken

  • 6 boneless skinless chicken thighs (about 2 lbs)

Vegetables

  • 3 large potatoes (about 1.5 lbs), peeled and chopped into 1/2 to 1-inch pieces
  • 1 cup carrots, sliced thin (3 small or 2 medium)
  • 1/2 onion, sliced thin
  • 1 zucchini, sliced

Seasonings and Others

  • 2 cloves garlic, smashed and minced
  • 1/4 cup olive oil
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 3 limes, divided (zest, juice, and wedges)
  • 3-4 sprigs fresh rosemary
  • 1-2 tablespoons olive oil (for lime glaze)
  • Additional rosemary and lime wedges for garnish

Instructions

  1. Preheat oven: Preheat your oven to 425°F (220°C). Prepare a large baking sheet by spraying it with nonstick spray or lining it with foil for easy cleanup.
  2. Arrange chicken and veggies: Place the chicken thighs on the baking sheet. Peel and chop the potatoes, slice the carrots, and thinly slice half an onion. Arrange these vegetables around the chicken on the pan. Slice the zucchini separately and place it on the baking sheet but keep it separate from the other vegetables as it will be removed briefly later.
  3. Add garlic and oil: Smash and mince the garlic cloves and sprinkle evenly over the chicken and vegetables. Drizzle the pan with 1/4 cup olive oil.
  4. Season everything: In a small bowl, combine salt, pepper, paprika, cumin, and garlic powder. Sprinkle the spice mix over the chicken and vegetables, using your hands to coat everything evenly with oil and spices, keeping zucchini separate.
  5. Remove zucchini: Transfer the zucchini slices to the small bowl used for the spices to keep them coated and separate.
  6. Add lime and rosemary: Zest one lime over the sheet pan, then juice half of it and drizzle the juice evenly over the chicken and veggies. Slice the second lime into wedges and scatter them on the pan. Add fresh rosemary sprigs on top.
  7. Roast first stage: Place the baking sheet in the oven and roast at 425°F for 20 minutes.
  8. Make lime glaze (optional): While the chicken cooks, juice the last lime into a small bowl. Slowly whisk in 1-2 tablespoons olive oil to emulsify, then season with salt and pepper. Set aside for serving.
  9. Flip chicken and add zucchini: After 20 minutes, remove the pan from the oven and flip each chicken thigh using tongs. Spread the zucchini over the remaining vegetables on the pan.
  10. Roast second stage: Return the pan to the oven and continue baking for another 10-15 minutes, or until the thickest part of the chicken reaches 160°F on a meat thermometer. Rest the chicken for 4-5 minutes after removing from the oven. Expect the internal temperature to rise to around 165°F during resting.
  11. Serve: Discard baked lime wedges and rosemary sprigs. Serve the chicken and roasted vegetables with the prepared lime glaze, garnished with extra lime wedges and fresh rosemary.

Notes

  • This recipe roasts chicken without searing, so it won’t have brownish-black sear marks but will be juicy and flavorful.
  • For a seared crust, you can brown the chicken thighs in a medium skillet with 1 tablespoon olive oil over medium-high heat for 1-2 minutes each side before roasting.
  • The lime glaze is optional but adds a bright, zesty finish to the dish.
  • Keep zucchini separate during initial roasting to prevent it from becoming too soft and soggy.
  • Make sure to let the chicken rest after roasting; this ensures juiciness and tenderness.

Find it online: https://recipesbyliza.com/sheet-pan-rosemary-lime-chicken-and-veggies-recipe/