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Recipe Home > Main Dish > Lemon Rosemary Sheet Pan Chicken



Lemon Rosemary Sheet Pan Chicken



0 made it | 0 reviews | 0 photos
Source: boulderlocavore.com


Serves
4
Prep
10 Mins
Cook
25 Mins
Lemon Rosemary Sheet Pan Chicken

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This recipe has beautiful lemon, rosemary and garlic flavors, and cooks in less than 30 minutes! It's an easy recipe and naturally gluten-free. 


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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