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RECIPE

+ Chicken Thighs

Lemon Dijon Sheet Pan Root Veggies 

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This Sheet Pan Root Veggies + Chicken Thighs recipe makes for the ideal weeknight dinner that is healthy, flavorful, and easy to make on one pan in just 30 minutes! Full of carrots, potatoes, roasted radishes, boneless + skinless chicken thighs, and a quick-to-make lemon Dijon marinade that takes this easy dinner to the next level in the flavor department. And the leftovers? So delicious! Feel free to make it as part of meal prep, too!

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ABOUT

Dashed Trail
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PREP TIME

15 MIN

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COOK TIME

30 MIN

YIELD

6 SERVINGS

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Make the marinade: In a bowl or liquid measuring cup, place lemon zest, lemon juice, mustard, honey, olive oil, salt, pepper, garlic powder, onion, powder, and dried dill.

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1

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Mix marinade ingredients to combine.

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2

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Add the radishes, potatoes, and carrots to a large bowl.

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3

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Drizzle the marinade.

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Toss to coat.

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5

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Heat the oven. Line a rimmed baking sheet with parchment paper or grease lightly with oil spray. Dump vegetable mixture onto the prepared sheet pan and spread into an even layer.

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6

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Place the chicken in the same bowl and pour the remaining marinade over the top. Use tongs or a large spoon to mix and coat the chicken in the marinade.

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7

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Make some room for the chicken on the sheet pan in and around the vegetables. Spoon any remaining marinade left in the bowl over the chicken then sprinkle the remaining salt over the whole sheet pan.

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8

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Place the pan in the oven and roast until the vegetables are tender. Sprinkle the cooked chicken and vegetables with chopped fresh herbs and serve with lemon wedges to squeeze over the top.

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ENJOY!

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AUTHOR

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