If you’re looking for an elevated weeknight dinner, this Sheet-Pan Lemon-Garlic Chicken with Vegetables is it. No dried-out chicken here! A buttermilk marinade helps the protein-packed chicken thighs maintain their natural juiciness, and spicy garlic and Dijon mustard balance the dish with sweet honey notes. Roasting fiber-filled carrots, broccolini and shallots deepens their earthy sweetness while providing a delightfully light char on the edges. A final drizzle of lemon-garlic dressing brightens the whole dish, and a sprinkling of fresh tarragon makes this dish next-level. Keep reading for our expert tips, including how to save on prep time. 

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! 

• Allow the marinated chicken to stand at room temperature while the oven is preheating to help ensure the chicken cooks evenly.
• When arranging the vegetables around the chicken, leave space between each piece. This will allow the vegetables to roast to a crisp-tender texture instead of becoming soft from overcrowded steaming.
• Cut the vegetables into similar-size pieces to help ensure they cook at the same rate.
• Choose bone-in, skin-on chicken thighs for added texture and flavor. Adjust the cooking time accordingly.

Nutrition Notes

• Chicken thighs are a great protein source and provide other necessary nutrients like vitamin B12 and zinc. Zinc supports your immune system to help knock illness out of your body more quickly.
• Carrots not only bring gorgeous color to this dish but also antioxidants and vitamins A and C—which, like zinc, provide essential support for your immune system. 
• Broccolini is a cruciferous vegetable that is a hybrid between broccoli and Chinese broccoli. This means it’s got similar nutrient qualities to broccoli and other cruciferous veggies, including compounds that support your immune system and may help prevent cancer when eaten regularly.
• Shallots round out the immune-supporting nutrients in this dish by adding their own vitamins C and A. They, like the carrots and broccolini, also bring gut-loving fiber to this dish.