The school year might be upon us, but the weather is still warm and it’s not quite time to simmer a pot of chili on the stove! With routines kicking back into gear we can all use easy dinner recipes. Have you tried any of the popular sheet pan recipes that have been floating around social media? Those are PERFECT for busy nights! You can whip them up quickly and if you line your pan with foil or parchment paper, clean up is a breeze. What makes them perfect for this late summertime is that they utilize all the great veggies you find this time of year at the market.
My mother-in-law recently shared this recipe for chicken thighs with green beans and red potatoes that’s drizzled with a lemon dressing and we gobbled it all up- even the picky preschooler! So I thought I’d share the love with all of my sweet friends at Creating a Great Day in case you are in need a delicious and simple dinner recipe!
Lemon Chicken and Veggies Sheet Pan Dinner:
4-5 boneless, skinless chicken thighs
1 lb small red potatoes, quartered
1 lb fresh green beans
3 TB Olive Oil
2 TB Fresh lemon juice
2 cloves garlic, minced
1/2 tsp kosher salt
Freshly ground black pepper to taste
1 TB Italian Herb Blend (Or combine a TB of your favorite dried herbs such as rosemary, basil, oregano, and thyme)
- Arrange veggies and chicken on sheet pan.
- Combine oil, lemon juice, and garlic with herbs, salt, and pepper.
- Drizzle oil blend on chicken and veggies and use your hands to coat everything well with the oil.
- Roast at 400 degrees for about 45 minutes.
- Serve with crusty bread, which you can dip in the oil from your pan. 🙂
I hope your family enjoys this sheet pan dinner as much as we have!
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