Sheet-Pan Lemon Basil Roasted Chicken & Vegetables

This Sheet-Pan Lemon Basil Roasted Chicken & Vegetables recipe is incredibly simple, and seriously scrumptious! It’s the perfect dinner solution to those hectic weeknights!

Thank you, Marie’s Dressing, for sponsoring this post. As always, all thoughts and opinions are truly my own.

I’m all about convenience these days, which is why I LOVE sheet pan meals! I’m not sure if you know this or not but…sheet pan dinners are totally my jam! It’s one of my favorite ways to prepare my family a hot, nutritious meal in a short amount of time, and let’s not forget about the super, easy clean-up.

Lately, one of our favorite sheet pan meals is this Sheet-Pan Lemon Basil Roasted Chicken & Vegetables recipe. It’s full of bright, fresh flavors and wholesome ingredients! What makes this dish so amazing is the Marie’s Market Reserve Meyer Lemon Basil Dressing!

This creamy dressing is made with natural sweetness of real Meyer Lemons, basil, garlic and extra virgin olive oil. Oh, and did I mention that it’s completely vegan, dairy free and gluten free?! Awesome, right?!

I absolutely love all 5 flavors of the Marie’s Market Reserve line because they are so versatile. You can drizzle them on top of your favorite salad, or use it as a delicious marinade for a tasty meal! These dressings are under 60 calories or less per serving and can be found in your favorite grocer’s refrigerated produce section.

Sheet-Pan Lemon Basil Roasted Chicken & Vegetables

Start by tossing the potatoes, green beans, and tomatoes in mixture of Marie’s Market Reserve Meyer Lemon Basil Dressing, olive oil, lemon juice, garlic powder, oregano, and salt & pepper, and arrange them onto the baking sheet. Next, add the chicken to the bowl and toss until they are covered in the remaining marinade. Let the chicken sit for about 10-15 minutes and then lay them on top of the veggies. Bake until the chicken in cooked through and the veggies are tender.

One of the things that I love about this recipe is how deliciously tender and flavorful the chicken is! You can literally taste all of those yummy flavors in one bite! This Sheet-Pan Lemon Basil Roasted Chicken & Vegetables recipe is also really convenient for meal prep, and totally customizable! 

Instead of green beans you could use broccoli or asparagus and even swap the baby potatoes for sweet potatoes. 

This is one of those recipes you really can’t mess up either so feel free to season to your liking, and don’t forget to stock up on your favorite Marie’s Market Reserve Dressings! Happy Cooking!

Print Pin

5 from 1 vote

Sheet-Pan Lemon Basil Roasted Chicken & Vegetables

Servings 6

Author Beautiful Eats & Things

Ingredients

• ¼ cup Marie’s Market Reserve Meyer Lemon Basil Dressing
• 6 chicken thighs
• 16 oz fresh green beans ends cut
• 3 cups baby potatoes quartered
• 2 cups grape tomatoes
• 2 Tbsp olive oil divided
• 1 Tbsp lemon juice
• 1 Tbsp garlic powder
• 1 tsp fresh oregano minced
• 1 tsp paprika
• Salt/pepper to taste

Instructions

• Preheat oven to 375 degrees F.
• In a large bowl, whisk together ¼ cup of the Marie’s Market Reserve Meyer Lemon Basil Dressing, 2 tablespoons olive oil, lemon juice, garlic powder, oregano, and salt and pepper. Toss in the potatoes, green beans, and tomatoes and arrange them on a large baking sheet, lightly sprayed with oil.
• Add chicken thighs to the same bowl and toss until evenly coated in the marinade. Let the chicken sit for about 10-15 minutes and then lay them on top of the vegetables. Sprinkle paprika on top of the chicken thighs and roast for 25 to 30 minutes, depending on the size of your chicken thighs. Chicken should have an internal temp of 165 degrees F and the potatoes should be tender. Feel free to turn the broiler on for a couple minutes if you like your potatoes a little crispy.
• Serve and enjoy!