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.
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
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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