Ingredients

Marinade ingredients:

1/4 cup Olive Oil

2 tablespoons diced fresh Rosemary leaves

4 large Garlic Cloves peeled and diced

Juice of 2 Lemons

1 teaspoon Kosher Salt

1/2 teaspoon freshly ground Black Pepper

Sheet Pan Meal Ingredients:

2 pounds Bone-in, Skin-On Chicken Thighs select thighs of similar size

1 pound Potatoes scrubbed, and halved or quartered for uniform size

1 pound Baby Carrots

1 medium Red Onion peeled and cut into wedges

1 Lemon sliced

4 sprigs fresh Rosemary

Directions

Preheat the oven to 425 degrees F and line a large rimmed backing sheet with foil, dull side up. Spray with non-stick spray.

In a large mixing bowl combine the olive oil, rosemary, garlic, lemon juice, salt and pepper; whisk together.

Add the chicken thighs, potatoes, carrots and onion and fold into the sauce to coat. Pour onto the prepared baking sheet and arrange in a single layer with the chicken skin UP and the potato skin DOWN.

Place lemon slices and rosemary sprigs on top of the mixture and bake for 25-30 minutes until the internal temperature of the chicken thighs is 165 degrees.

Recipe Notes: the carrots will be fully cooked, yet firm. If you prefer softer carrots, toss them alone in the marinade and cook for 5 minutes before adding the other ingredients.

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