Lemon Garlic Dill Chicken Sheet Pan Veggies

Golden, lemony chicken thighs cooked with fresh garlic and dill, paired with a vibrant sheet pan of roasted sweet potatoes, broccoli, onions, and juicy grape tomatoes. This simple, nourishing meal is packed with protein, fiber, and flavor — perfect for easy weeknight dinners or meal prep. Roasted until caramelized and tender, then finished with fresh lemon for brightness, it’s a feel-good, real-food staple that keeps you fueled and satisfied.

Ingredients:

Lemon Garlic Dill Chicken

• 1 pack chicken thighs

• Juice of 1 lemon

• ½ tbsp minced garlic

• Fresh dill, finely chopped (to taste)

• Salt, to taste

• Olive oil, for cooking

Sheet Pan Veggies + Sweet Potatoes

• 2 sweet potatoes, peeled and diced (¾–1-inch cubes)

• 1 bunch broccoli, chopped into florets

• ½ onion, sliced

• 2 cups grape tomatoes, halved

• Olive oil, for roasting

• 1 tsp garlic powder

• 1 tsp onion powder

• Salt + black pepper, to taste

Instructions

Step 1: Preheat + Prep (Start Here)

1. Preheat oven to 425°F.

   • 👉 This higher temp = better caramelization and crispy edges.

2. Line a large sheet pan with parchment paper.

3. Dice sweet potatoes into evenly sized cubes for even cooking.

Step 2: Start the Sweet Potatoes (They Take the Longest)

1. Add sweet potatoes to the sheet pan.

2. Drizzle with olive oil and season with salt + pepper.

3. Toss to coat evenly.

4. Roast for 15 minutes to give them a head start.

Step 3: Add Veggies

1. Remove pan from oven after 15 minutes.

2. Add broccoli, sliced onion, and grape tomatoes.

3. Drizzle with a bit more olive oil.

4. Sprinkle with garlic powder, onion powder, salt, and pepper.

5. Toss everything together on the pan.

6. Return to oven and roast for 15–20 more minutes, flipping halfway.

Total bake time: 30–35 minutes

Step 4: Cook the Chicken (While Veggies Roast)

1. Heat a drizzle of olive oil in a large skillet over medium heat.

2. Add chicken thighs to the pan.

3. Season with salt, then add minced garlic, fresh dill, and lemon juice.

4. Cook, flipping as needed, until golden brown and internal temp reaches 165°F.

   • Approx 5–7 minutes per side, depending on thickness.

5. Remove from heat and let rest for 3–5 minutes before slicing.