Garlic Lemon Chicken

Name: Garlic Lemon Chicken
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 3 tablespoons vegetable oil; 1 tablespoon fresh lemon zest; 2 1/2 teaspoons McCormick® Garlic Powder; 1 1/2 teaspoons McCormick® Onion Powder; 1/2 teaspoon McCormick® Oregano Leaves; 1/2 teaspoon McCormick® Pure Ground Black Pepper; 1/2 teaspoon salt; 4 bone-in chicken thighs, trimmed of excess fat (about 1 1/2 pounds); 12 ounces potatoes, such as Yukon gold or red potatoes cut into 1-inch chunks (about 3 cups); 3 medium carrots, peeled and cut into 4-inch sticks (about 1 1/2 cups); 1 small red onion, peeled and sliced; 2 cups baby arugula optional

By: McCormick Kitchens

Made With:

Looking for an easy weeknight meal that's sure to please the whole family? You'll love our garlic lemon chicken recipe that packs a punch of bright, lemony flavor and won't make a mess of your kitchen. Chicken thighs, potatoes and vegetables are seasoned with McCormick® herbs and finished with a bright burst of lemon zest. One-pan chicken recipes are ideal for busy weeknights — they offer great customization, easy cleanup and the convenience of putting together a complete meal all on one pan! Serve a nice crusty bread to soak up all the pan juices, or mix the juices with some flour and stock to create a creamy sauce to drizzle over the chicken. This sheet pan garlic lemon chicken features roasted chicken thighs for a budget-friendly dinner that also makes for excellent leftover chicken recipes. Shred the leftover chicken to make a chicken sandwich, round out a grain bowl, simmer into a pot of soup or bulk up a simple green salad.

Recipe Info

Prep Time:

15m
Cook Time:

45m
Ingredients:

12
Servings:

4

Ingredients

3 tablespoons vegetable oil
1 tablespoon fresh lemon zest
2 1/2 teaspoons McCormick® Garlic Powder
1 1/2 teaspoons McCormick® Onion Powder
1/2 teaspoon McCormick® Oregano Leaves
1/2 teaspoon McCormick® Pure Ground Black Pepper
1/2 teaspoon salt
4 bone-in chicken thighs, trimmed of excess fat (about 1 1/2 pounds)
12 ounces potatoes, such as Yukon gold or red potatoes cut into 1-inch chunks (about 3 cups)
3 medium carrots, peeled and cut into 4-inch sticks (about 1 1/2 cups)
1 small red onion, peeled and sliced
2 cups baby arugula optional

Nutrition Information

(per serving)

Calories 356
Carbohydrates 25 g
Cholesterol 88 mg
Fiber 4 g
Protein 19 g
Saturated Fat 4 g
Sodium 430 mg
Sugar 4 g
Total Fat 20 g

Key products

McCormick® Garlic Powder, 3.12 oz

$6.49

Unit price: per

McCormick® Onion Powder, 2.62 oz

$5.49

Unit price: per

McCormick® Pure Ground Black Pepper, 1.5 oz

$4.99

Unit price: per

McCormick® Oregano Leaves, 0.75 OZ

$4.49

Unit price: per

Instructions

Preheat oven to 425°F. Mix oil, lemon zest, garlic, onion, oregano, black pepper and salt in large bowl. Add chicken, potatoes, carrots and onion; toss to coat evenly with seasoning mixture.
Place large rimmed sheet pan on lowest rack in oven; heat 5 minutes. Carefully remove pan from oven and arrange chicken and veggies on pan in single layer.
Roast on bottom rack 20 minutes. Rotate pan and transfer to top rack. Roast 20 minutes longer, or until chicken is cooked through and veggies are tender. Remove from oven; sprinkle arugula over vegetables if using. Serve immediately.

Test Kitchen Tip: Swap in your favorite variety of baby potatoes, cut in half, in place of cubed potatoes.