Description
This vibrant and easy Sheet Pan Rosemary Lime Chicken and Veggies recipe combines juicy, flavorful chicken thighs with a colorful assortment of roasted vegetables, all infused with the zesty brightness of fresh lime and aromatic rosemary. Perfect for a quick weeknight dinner, everything roasts together on a single sheet pan for minimal cleanup and maximum flavor.
Ingredients
Scale
Chicken
- 6 boneless skinless chicken thighs (about 2 lbs)
Vegetables
- 3 large potatoes (about 1.5 lbs), peeled and chopped into 1/2 to 1-inch pieces
- 1 cup carrots, sliced thin (3 small or 2 medium)
- 1/2 onion, sliced thin
- 1 zucchini, sliced
- 2 cloves garlic, smashed and minced
Seasonings & Oils
- 1/4 cup olive oil (plus 1-2 tablespoons for lime glaze)
- 1 & 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
Citrus & Herbs
- 3 limes (divided: zest and juice, wedges, and juice for glaze)
- 3-4 sprigs fresh rosemary (plus more for garnish)
Instructions
- Preheat Oven: Preheat your oven to 425 degrees F to ensure it’s hot and ready for roasting the chicken and vegetables.
- Prepare Baking Sheet: Spray a large baking sheet with nonstick spray and optionally line it with foil for easier cleanup.
- Arrange Chicken: Place the chicken thighs evenly spaced on the prepared baking sheet.
- Add Vegetables: Peel and chop potatoes, slice carrots and onion, and arrange them around the chicken on the sheet.
- Separate Zucchini: Slice the zucchini and place it on the baking sheet but keep it separate from the other vegetables as it will be removed briefly to be coated with oil.
- Add Garlic: Smash and mince two cloves of garlic, then sprinkle evenly over the chicken and vegetables.
- Drizzle Olive Oil: Drizzle 1/4 cup olive oil over the entire pan, coating chicken and veggies.
- Mix Spices: In a small bowl, combine salt, pepper, paprika, cumin, and garlic powder; adjust spices to taste if preferred.
- Season Pan: Sprinkle the mixed spices over the chicken and vegetables, then use your hands to evenly coat everything. Keep the zucchini separate during this step.
- Coat Zucchini: Remove the zucchini from the baking sheet and place it into the small bowl that previously held the spices to coat with remaining oil and seasoning.
- Add Lime Zest & Juice: Zest one lime over the pan, then halve and juice it, using a juicer to drizzle the juice over the chicken and veggies.
- Garnish with Lime Wedges: Slice a second lime into wedges and scatter them on the baking sheet.
- Add Rosemary Sprigs: Lay 3 to 4 fresh rosemary sprigs on the pan for aromatic flavor during roasting.
- Roast First Half: Place the baking sheet in the oven and roast at 425 F for 20 minutes.
- Make Lime Glaze (Optional): While the chicken roasts, juice the last lime into a small bowl. Slowly whisk in 1 to 2 tablespoons of olive oil to emulsify, then season with salt and pepper. Set aside for serving.
- Flip Chicken: After 20 minutes, remove the pan from the oven. Use tongs to flip each chicken thigh, ensuring they stay on the pan and aren’t placed on top of vegetables.
- Add Zucchini: Spread the oiled zucchini over the other vegetables on the baking sheet.
- Roast Second Half: Return the pan to the oven and bake for an additional 10-15 minutes, until the thickest chicken piece reaches 160°F internally, allowing for carryover cooking to 165°F.
- Rest Chicken: Remove the pan from the oven and let the chicken rest for 4-5 minutes to retain juices.
- Discard Garnishes: Remove and discard the baked lime wedges and rosemary sprigs from the pan.
- Serve: Plate the chicken and vegetables, drizzle with the lime glaze, and garnish with additional fresh lime wedges and rosemary sprigs for an extra burst of flavor and presentation.
Notes
- Chicken is safe to eat at 165°F internal temperature; the recipe suggests removing at 160°F as it will continue cooking while resting to avoid dryness.
- Using foil on the baking sheet makes clean-up much easier but is optional.
- The lime glaze is optional but adds bright, fresh flavor and a lovely finish to the dish.
- Feel free to adjust spices according to your preference or omit cumin and paprika for a simpler profile.
- Separating zucchini prevents it from becoming soggy and ensures it gets coated properly before the second roasting phase.
