This recipe is sponsored by Kohl's. Lots of bright spring flavors come together in this easy sheet pan dinner. The chicken bathes in a fresh herby lemon marinade before joining scallions as well as rainbow carrots and fingerling potatoes in the oven. While the colorful spread is roasting, you can whip up a tangy Dijon sauce spiked with parsley and dill to drizzle over the whole dish.
a sheet pan such as a 9-by-13-inch sheet pan from the Food Network™ 3-pc. Essential Textured Bakeware Set
Preheat the oven to 425 degrees F.
For the chicken and spring vegetables: Whisk the olive oil, lemon juice, dill, parsley and garlic together in a large bowl. Set aside 2 tablespoons of the marinade. Add the chicken to the bowl with the remaining marinade and toss to coat. Let sit at room temperature for 20 minutes.
Toss the carrots and 1 tablespoon of the reserved marinade in a medium bowl. Sprinkle with salt and pepper.
Remove the chicken from the marinade and put on a sheet pan, skin-side up. Sprinkle generously with salt and pepper. Scatter the carrots around the chicken in a single layer; reserve the bowl. Roast the chicken and vegetables until the chicken turns opaque on the outside, about 15 minutes.
Toss the potatoes and scallions with the remaining 1 tablespoon marinade in the reserved bowl used for the carrots. Sprinkle with salt and pepper.
Remove the sheet pan from the oven and scatter the potatoes and scallions in a single layer around the chicken. Continue to roast until the vegetables are tender and an instant-read thermometer inserted into the chicken (avoiding the bone) registers 165 degrees F, about 30 minutes more.
For the Dijon herb sauce: Meanwhile, whisk together the Dijon and olive oil in a small bowl. Add the dill, parsley and 3 tablespoons cold water and whisk until combined. Season with salt and pepper.
To serve, divide the chicken and vegetables among 4 plates and drizzle each with some of the sauce.