Sheet-Pan Lemon-Garlic Chicken & Potatoes with Extra Veg + Carrot Slaw
Asher Sadler·55 min·Serves 2–3A weeknight sheet-pan dinner that tastes bright and savory, not “health food”: lemon-garlic chicken thighs (or breasts) roasted alongside crisp-tender potatoes, sweet onions, and a generous load of extra vegetables. A quick shredded-carrot slaw brings crunch and freshness and gets even better after a night in the fridge, making this ideal for leftovers and meal-prep bowls. Keep the salt modest; the lemon, garlic, and caramelized veg do the heavy lifting.
- sheet-pan
- meal prep
- low sodium
- high protein
Ingredients
- Sheet Pan
- •1 lb (450 g) boneless, skinless chicken thighs (or breasts; see notes)
- •12 oz (340 g) baby potatoes, halved (or 1 large russet/yukon, cut 3/4-inch)
- •1 medium onion, cut into 8 wedges, root end intact
- •2 tbsp olive oil, divided
- •3 cloves garlic, grated or minced
- •1 tsp dried oregano (or Italian seasoning)
- •1/2 tsp smoked paprika (optional)
- •1/4 tsp black pepper
- •1 lemon: zest + 2 tbsp juice, plus extra wedges for serving
- Extra vegetables (choose 1–2; about 4–6 cups total)
- •1 small broccoli, cut into florets (about 3 cups)
- •1 bell pepper, sliced (about 2 cups)
- •8 oz (225 g) green beans, trimmed
- •1 small zucchini, thick half-moons (about 2 cups)
- •8 oz (225 g) mushrooms, halved
- Carrot slaw
- •2 cups shredded carrots
- •2 tbsp plain Greek yogurt (optional)
- •1 tbsp lemon juice (or vinegar)
- •1 tbsp olive oil
- •1 tsp Dijon mustard (optional)
- •Black pepper, to taste
Instructions
Roast
Heat the oven to 450°F / 230°C. Put a rack in the upper third. Line a sheet pan; if you’re adding a lot of veg, line a second pan too (this keeps things from steaming).
Start the potatoes + onions: On the sheet pan, toss potatoes and onion wedges with 1 tbsp olive oil, a pinch of pepper, and half the oregano. Spread out so potatoes are cut-side down where possible. Roast 15 minutes, until the potatoes are starting to look dry on the surface and the onions are taking on a little color.
Season the chicken: While that roasts, mix in a bowl: remaining 1 tbsp olive oil, garlic, remaining oregano, paprika (if using), black pepper, lemon zest, and 2 tbsp lemon juice. Toss chicken in this mixture.
Add chicken + extra vegetables: Pull the pan(s). Nestle chicken among the potatoes/onions. Add your chosen extra vegetables. If using a second pan, put all extra veg on it so everything has room. Give vegetables a quick toss with any oily juices on the pan (or a drizzle of oil if they look dry).
Roast 15–22 minutes more (time depends on chicken thickness), until the chicken is browned at the edges and registers 165°F / 74°C, and the potatoes are deeply golden and easily pierced. If you want more color, broil 1–3 minutes at the end—watch closely.
Carrot slaw
While the sheet pan finishes, toss shredded carrots with yogurt (if using), lemon juice (or vinegar), olive oil, Dijon (if using), and black pepper. Taste and adjust acidity until it tastes bright.
Serve
Serve chicken and veg with the carrot slaw and extra lemon wedges. For leftovers, slice the chicken and build bowls with potatoes/veg + slaw on the side.
Tip: If the pan looks crowded at any point, don’t force it—use a second pan. Crowding = steaming = softer potatoes and pale veg.
Notes
Low-sodium by design: keep added salt minimal; lean on lemon, garlic, pepper, and browning for flavor. Vegetable picks: broccoli/green beans/bell pepper roast especially well here. Zucchini cooks fast—add it for only the last 10–12 minutes if you like it firmer. Chicken breasts: use 1-inch-thick cutlets (or pound to even thickness) and start checking at 15 minutes after adding; pull as soon as they hit 165°F to avoid drying. Leftovers: store slaw separately. Reheat chicken/potatoes/veg on a sheet pan at 425°F for 8–12 minutes until hot and re-crisped.