Caesar Sheet-Pan Chicken
TOTAL TIME: Prep: 15 min. + marinating Bake: 30 min.
YIELD: 4 servings.
In our area we have an abundance of fresh lemons year-round. When I had a few extra on hand, I put together a quick marinade and ended up with a really tasty sheet-pan chicken meal that had a wonderful burst of flavor. I baked it so I could add potatoes, but you can grill the chicken if you prefer. —Kallee Krong-McCreery, Escondido, California
1/4 cup lemon juice
1/4 cup Caesar vinaigrette
4 bone-in chicken thighs (about 1-1/2 pounds)
3 medium red potatoes (about 1-1/4 pounds), each cut into 8 wedges
1/2 pound medium carrots, cut into 1-1/2-inch pieces
1 teaspoon garlic salt
1/2 teaspoon dill weed
1/4 teaspoon pepper
For marinade, in a large bowl, mix lemon juice and dressing; remove 2 tablespoons mixture for potatoes. Add chicken to remaining marinade; turn to coat. Cover and refrigerate chicken and reserved marinade 4 hours or overnight.
Preheat oven to 400°. Place chicken on center of a foil-lined 15x10x1-in. baking pan; discard chicken marinade. Toss potatoes and carrots with reserved marinade and the seasonings; arrange around chicken.
Roast until a thermometer inserted in chicken reads 170°-175° and potatoes are tender, 30-40 minutes.
1 chicken thigh with 1 cup vegetables: 348 calories, 18g fat (5g saturated fat), 80mg cholesterol, 698mg sodium, 20g carbohydrate (4g sugars, 3g fiber), 25g protein.
© 2023 RDA Enthusiast Brands, LLC