Meal Prep Sheet Pan Lemon Chicken
Meal prep lemon chicken with carrots and potatoes is an easy, healthy meal prep recipe that will help you get through busy weeks! (gluten-free, dairy-free, nut-free)
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: main dish
- Method: baked
- Cuisine: meal prep
Ingredients
Scale
- Nonstick cooking spray
- 1/4 cup olive oil
- 2 lemons, 1 juiced and 1 thinly sliced
- 2 tablespoons chopped fresh rosemary
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 pounds skinless, boneless chicken thighs
- 1 1/2 pounds new potatoes, quartered
- 5 medium carrots, cut into 1/2-inch coins (about 1 pound)
- 2 medium parsnips, cut into 1/2-inch coins (about 1/2 pound)
Instructions
- Preheat the oven to 425 ̊F. Coat a sheet pan with cooking spray.
- In a large bowl, whisk together the olive oil, lemon juice, rosemary, garlic, salt, and pepper.
- Add the chicken, potatoes, carrots, and parsnips to the dressing and toss to coat.
- Gently pour the vegetables and chicken onto the prepared baking sheet, making sure they are in a single layer. Top with the lemon slices. Place in the oven and roast for 40 to 45 minutes until the chicken reaches a minimum internal cooking temperature of 165 ̊F.
- Into each of 4 containers, scoop about 2 cups of chicken and vegetables.
- Storage: Place airtight containers in the refrigerator for up to 1 week. To freeze, place freezer-safe containers in the freezer for up to 2 months. To defrost, refrigerate overnight. To reheat individual portions, microwave uncovered on high for 2 to 2 1⁄2 minutes.
Notes
TOBY’S TIP: To minimize food waste, add leftover vegetables like carrots, beets, or Brussels sprouts to this mix.
Keywords: sheet pan lemon chicken, meal prep lemon chicken
Find it online: https://livelytable.com/simple-meal-prep-tips-for-beginners/