Sheet-Pan Lemon Garlic Chicken with Vegetables
This lemon-garlic chicken recipe is a protein-packed meal that’s perfect for cozy nights with family or friends. Using just one sheet pan, this dish combines tender, juicy chicken thighs with a medley of vegetables for an easy, complete dinner with minimal cleanup. The magic lies in the quick marinade—a zesty blend of buttermilk, honey and Dijon mustard—that infuses the chicken with flavor and helps it stay extra juicy during roasting.
Ingredients
- 1 cup low-fat buttermilk
- 2 tablespoons honey plus ¼ teaspoon, divided
- 2 teaspoons dijon mustard, divided
- 6 medium cloves garlic, grated (2 teaspoons), divided
- 1 pound boneless, skinless chicken thighs
- 4 medium carrots, peeled and sliced diagonally (¼-inch; 1½ cups)
- 1 (8-ounce) bunch broccolini, stems chopped and florets halved lengthwise (1¾ cups stems, 3 cups florets)
- 3 large shallots, peeled and cut into wedges (½-inch; about 2 cups)
- 5 tablespoons extra-virgin olive oil, divided
- 1 teaspoon ground pepper, divided
- ¾ teaspoon salt plus ⅛ teaspoon, divided
- 1 teaspoon grated lemon zest
- 2 tablespoons lemon juice
- 1 tablespoon chopped fresh tarragon
- lemon wedges for serving (optional)