Mid Week YUMM! – Sheet-Pan Lemon-Garlic Chicken with Veggies
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Ditch the dinner doldrums! This Sheet-Pan Lemon-Garlic Chicken with Vegetables is your ticket to a weeknight culinary glow-up! We’re talking juicy, buttermilk-bathed chicken thighs, bursting with flavor, not a dry bite in sight. Picture this: spicy garlic and Dijon dancing with sweet honey, creating a flavor fiesta, while roasted carrots, broccolini, and shallots get that perfectly charred, earthy sweetness. And the grand finale? A zesty lemon-garlic drizzle and a sprinkle of fresh tarragon that takes this dish from “yum” to “YUMM!”
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
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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).
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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.
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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.
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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.
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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.
Nutrition Information
Serving Size: 1 thigh, 1 cup vegetables & 1 Tbsp. dressing
Calories 431, Fat 23g, Saturated Fat 4g, Cholesterol 107mg, Carbohydrates 26g, Total Sugars 14g, Added Sugars 3g, Protein 27g, Fiber 5g, Sodium 760mg, Potassium 927mg
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