Lemongrass Chicken Sheet Pan Dinner

A flavor packed midweek dinner, plus a soothing lemongrass tea

Everything is waking up here in Minnesota. Tonight I picked the first of the daffodils to bring life and color to the kitchen, and checked in on the slowly unfolding apple buds. The grass has turned a brilliant green, and the lilies are standing tall in the flower beds. We are all craving green on our plates, vibrant food that wakes us up like the early plants unfurling.

Even with all the green, evenings call for hoodies and blankets, and something warm and comforting for dinner. This sheet pan meal is loaded with the fresh green flavors of cilantro and lemongrass, with the comforting warmth of chicken, potatoes and carrots.

Did I just say sheet pan? Yes, and I am a bit appalled myself. I believe quite a few sheet pan meals try and cook too many things at once, not taking into account different cooking times, textures, flavor profiles, etc. This recipe may convert me to the pros of sheet pan dinners: roast-y toast-y charred bits, tender veg and chicken, and a sauce the marries everything together. And, the major Wednesday win–it all cooks at once, in under an hour. Bust out those baking sheets and let’s make dinner.

Lemongrass chimichurri is not my own invention, but this is my own take. I love a sauce heavy in lemongrass, with the cilantro and garlic taking a supporting role. The vinegar adds just enough acid to balance everything out. My version excludes spice to make it something my kids will enjoy eating too.

The trick with this sauce is to grate the heart of the lemongrass stalk. This can be done with fresh or frozen lemongrass stalks–I purchase lemongrass in bulk during the summer, saving the hearts of the lemongrass (bottom 6-8” of the stalk) in a freezer bag to enjoy throughout the winter. Both fresh and frozen grass grate beautifully, and any remaining stalk can be saved to make a delicious tea (See the bottom of this post for my method for brewing this tea).

Lemongrass Chicken Sheet Pan Dinner

Serves 4

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1/4c. grated Lemongrass (3-4 thick 4-5” long stalks)

1 Bunch Fresh Cilantro, leaves and stems

2 Garlic Cloves

2 Tbs. White Wine Vinegar or Rice Vinegar

1/2 c. Olive Oil, plus more for the sheet pan

1 1/2 tsp. Diamond Crystal Kosher Salt

1/2 tsp. Granulated Sugar

1.5-2 lb. boneless, skinless Chicken Thighs

Salt & Pepper

5 large Carrots, peeled and cut on a diagonal into 1” chunks

2-3 medium Russet Potatoes, peeled and cut on a diagonal into 1” chunks

8-10 large Green Onions, cut on a diagonal into 2” chunks

15”x20” Baking Sheet

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1. Preheat oven to 400 degrees Fahrenheit.

2. Grate the hearts of your lemon grass with a microplane to create a pile of finely ground lemongrass (reference video above). Any remaining stalk fragments save for tea (see method below).

3. Add grated lemongrass, cilantro, garlic cloves, vinegar, olive oil, salt and sugar to a blender and blend the mixture until well combined and relatively smooth.

4. Set one third of this sauce aside to drizzle over the final dish.

5. The second third add to a large bowl, and top with your diced potatoes, carrots, green onions and an additional 3 Tbs. of olive oil. Toss well until everything is coated, then transfer to your largest baking sheet (the one I used was 15”x20” and is linked above). Scrape out your bowl well to get every bit of oil and sauce, then arrange your veg spread evenly across the pan. Make sure there is space between your vegetables so they brown instead of steam.

6. Using the same bowl, add the last third of marinade and top with the chicken thighs. Using your hands or a spatula to fully coat the chicken thighs in the marinade. Nestle the chicken thighs between the vegetables on the sheet tray, evenly spacing them out. Season everything with salt and pepper to taste.

7. Bake for 30 minutes in the top half of your oven.

8. Without opening the oven, increase temp to 475 and bake an additional 10-15 minutes, until everything has roast-y brown bits, potatoes and carrots are fork tender, and the chicken is 165 degrees.

9. Serve with the additional sauce drizzled overtop. Leftovers make the best lunch the next day.

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Lemongrass Tea

After you grate your lemongrass, use the leftover stalks to make yourself a cup of tea. Fill a tea strainer with the remaining stalk and grass fragments, slowly pour over boiling hot water, cover and let steep 10-12 minutes. Remove your tea strainer and enjoy.

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