Sheet Pan Lemon Herb Chicken with Sunchokes

Dinner

Sheet Pan Lemon Herb Chicken with Sunchokes

If you cook at home often, you know that cooking is more than just cooking. Cooking involves meal planning, grocery shopping, cooking, and, of course, clean up. I love sheet pan meals because they simplify these steps.

This recipes uses sunchokes, a thin-skinned root vegetable, often available in the late fall to the early spring. Although sunchokes slightly resemble ginger in appearance, they actually taste nothing like it.  Sunchokes have an earthy, nutty flavor with the taste and mouth-feel something like a potato combined with a water chestnut. Garlic and fresh lemon make this simple chicken dish shine. If you can’t get your hands on sunchokes, no problem, use another root vegetable in it’s place.

Sheet Pan Lemon Herb Chicken with Sunchokes

Print recipe
  • 4 Servings
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Calories: 309

Nutrition

Serving Size
1 serving

Servings
4

Calories
309

Carbohydrates
19g

Total Fat
9g

Protein
38g

Sodium
407mg

Fiber
2.3g

Ingredients

  • 1 whole chicken, cut into pieces
  • 5 medium sunchokes, peeled and cut into 1-inch pieces
  • 1 bunch spring onions, green part and tip of root-end removed
  • 5 cloves garlic, peeled and quartered
  • 4 tbsp lemon juice
  • Zest of one lemon
  • 2 tbsp extra virgin olive oil
  • 1 tbsp garlic powder
  • ¼ tsp dried rosemary
  • ½ tsp salt
  • ⅛ tsp ground black pepper
  • 1 bunch fresh thyme

Directions

  • Step 1

    Preheat oven to 425 degrees. Spray a standard baking sheet pan with cooking oil.

  • Step 2

    Remove thyme leaves from thick stems and measure out 1 teaspoon of thyme leaves and separate 6 or 7 additional sprigs of thyme for garnish.

  • Step 3

    In a small bowl, combine lemon juice, lemon zest, olive oil, garlic powder, dried rosemary, salt, pepper, and 1 teaspoon thyme and stir together.

  • Step 4

    Arrange chicken, sunchokes, onion, and garlic on the baking pan. Drizzle the olive oil mixture over chicken and vegetables and use your clean hands to mix and coat.

  • Step 5

    Place sheet pan into hot oven and bake for about 35-40 minutes or until thickest piece of chicken reaches 165 degrees on a meat thermometer.

  • Step 6

    Remove from the oven and garnish with thyme sprigs.

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