CAESAR SHEET-PAN CHICKEN

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Caesar Sheet-Pan Chicken image

In our area we have an abundance of fresh lemons year-round. When I had a few extra on hand, I put together this quick sheet-pan chicken. I baked it so I could add carrots and potatoes, but you can grill the chicken if you'd like. -Kallee Krong-McCreery, Escondido, California

Provided by @MakeItYours

Number Of Ingredients 8

1/4 cup lemon juice
1/4 cup Caesar vinaigrette
4 bone-in chicken thighs (about 1-1/2 pounds)
3 medium red potatoes (about 1-1/4 pounds), each cut into eight wedges
1/2 pound medium carrots, cut into 1-1/2-inch pieces
1 teaspoon garlic salt
1/2 teaspoon dill weed
1/4 teaspoon pepper

Steps:

  • For marinade, in a large bowl, mix lemon juice and dressing; remove 2 tablespoons mixture for potatoes. Add chicken to remaining marinade; turn to coat. Cover and refrigerate chicken and reserved marinade 4 hours or overnight., Preheat oven to 400°. Place chicken on center of a foil-lined 15x10x1-in. baking pan; discard chicken marinade. Toss potatoes and carrots with reserved marinade and seasonings; arrange around chicken., Roast until a thermometer inserted in chicken reads 170°-175° and potatoes are tender, 30-40 minutes.

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