Lemon Butter Sheet Pan Chicken with Roasted Vegetables

Step 1

Preheat the oven to 350 degrees F (180 degrees C).

Step 2

Thinly slice Red Bell Pepper (1), Yellow Bell Pepper (1), and Zucchini (into ½-inch thick strips.

Step 3

Dice the Sweet Potato (and Potato (into 1-inch pieces. Place in a bowl.

Step 4

Combine the Salt (4 teaspoon), Lemon Juice, Sage Leaves (1 bunch), Butter (1/4 cup), Lemon (2), and Ground Black Pepper (4 teaspoon) into a mixing bowl. Microwave slightly for 15-30 seconds. Stir to combine then set aside.

Step 5

Spread the vegetables over a parchment-lined baking sheet. Bake in the preheated oven for 20 minutes.

Step 6

Remove the tray from the oven and lay the Bone-In Chicken Thigh (and quartered lemons on top of the vegetables.

Step 7

Brush the herbed butter on each chicken thigh and over the vegetables. Season the tray with salt and pepper.

Step 8

Take back to the oven for 20 minutes or until tender and juicy.

Step 9

Garnish with Fresh Parsley (to taste). If you made double for Spicy Chicken and Roasted Vegetable Quesadillas, let the leftovers cool then store in an airtight container in the fridge.