Sheet-Pan Lemon-Garlic Chicken with Vegetables
This lemon-garlic chicken recipe is a protein-packed meal that’s perfect for cozy nights with family or friends. Using just one sheet pan, this dish combines tender, juicy chicken thighs with a medley of vegetables for an easy, complete dinner with minimal cleanup. The magic lies in the quick marinade—a zesty blend of buttermilk, honey and Dijon mustard—that infuses the chicken with flavor and helps it stay extra juicy during roasting.
Ingredients
- 1 cup low-fat buttermilk
- 2 tablespoons honey plus ¼ teaspoon, divided
- 2 teaspoons dijon mustard, divided
- 6 medium cloves garlic, grated (2 teaspoons), divided
- 1 pound boneless, skinless chicken thighs
- 4 medium carrots, peeled and sliced diagonally (¼-inch; 1½ cups)
- 1 (8-ounce) bunch broccolini, stems chopped and florets halved lengthwise (1¾ cups stems, 3 cups florets)
- 3 large shallots, peeled and cut into wedges (½-inch; about 2 cups)
- 5 tablespoons extra-virgin olive oil, divided
- 1 teaspoon ground pepper, divided
- ¾ teaspoon salt plus ⅛ teaspoon, divided
- 1 teaspoon grated lemon zest
- 2 tablespoons lemon juice
- 1 tablespoon chopped fresh tarragon
- lemon wedges for serving (optional)
Directions
- Whisk 1 cup buttermilk, 2 tablespoons honey, 1 teaspoon mustard and 1½ teaspoons garlic together in a medium bowl. Add chicken; turn to coat, fully submerging in the buttermilk mixture. Cover and refrigerate for at least 1 hour (or up to 8 hours).
- Preheat oven to 450°F. Coat a large rimmed baking sheet with cooking spray. Remove the chicken from the refrigerator and let stand in the marinade, still covered, at room temperature. Place carrots, broccolini and shallots in a large bowl. Add 2 tablespoons oil, ¾ teaspoon pepper and ¼ teaspoon salt; toss to coat.
- Remove the chicken from the marinade, letting excess drip off; discard remaining marinade. Place the chicken, skinned-side up, on the prepared baking sheet; pat dry with paper towels. Drizzle with 1 tablespoon oil and sprinkle with ½ teaspoon salt. Scatter the vegetables around the chicken. Roast until an instant-read thermometer inserted in the thickest portion of chicken registers 165°F, 30 to 35 minutes. Let rest on the baking sheet for 5 minutes.
- Meanwhile, whisk 2 tablespoons lemon juice and the remaining 1 teaspoon mustard, ½ teaspoon garlic, ¼ teaspoon honey and ⅛ teaspoon salt together in a small bowl. Whisk in the remaining 2 tablespoons oil until smooth.
- Drizzle the chicken and vegetables with the lemon mixture; sprinkle with 1 tablespoon tarragon and 1 teaspoon lemon zest. Serve with lemon wedges, if desired.
