Macadamia Free Whole30 Sheet Pan Lemon Chicken
Total time1 hr
Prep time15 min
Cook time45 min
4.6(28)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the chicken and vegetables
- 3 tbsp olive oil
- 1 lemon, zested and sliced into rounds
- 4 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp kosher salt
- ½ tsp black pepper
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- 4 bone-in, skin-on chicken drumsticks (about 1.5 lb total)
- 1 lb baby potatoes, halved
- 2 medium zucchini, cut into 1-inch pieces
- 1 medium red bell pepper, cut into 1-inch pieces
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). In a small bowl, whisk together the olive oil, lemon zest, minced garlic, dried oregano, dried thyme, salt, and black pepper until combined.
- 2
Scatter the halved baby potatoes on a large rimmed 18×13-inch sheet pan. Drizzle with half of the olive oil mixture and toss to coat. Spread into an even layer and roast for 15 minutes, until the potatoes are beginning to soften at the edges.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!