Sheet Pan Lemon Rosemary Chicken
Ingredients:
For the Chicken:
4 bone-in, skin-on chicken thighs (or breasts, if preferred)
2 tbsp olive oil
2 tbsp fresh rosemary, chopped (or 1 tbsp dried rosemary)
Zest and juice of 1 lemon
4 cloves garlic, minced
1 tsp dried thyme (optional)
Salt and pepper, to taste
For the Vegetables:
1 lb baby potatoes, halved (or regular potatoes, cut into chunks)
1 cup carrots, cut into 2-inch pieces
1 red onion, cut into wedges
2 tbsp olive oil
Salt and pepper, to taste
Instructions:
Preheat the Oven:
Preheat your oven to 400°F (200°C).
Prepare the Chicken Marinade:
In a small bowl, combine olive oil, rosemary, lemon zest, lemon juice, garlic, thyme (if using), salt, and pepper.
Rub the marinade all over the chicken thighs, making sure they’re well-coated. Let the chicken marinate for at least 15 minutes, or up to 1 hour in the refrigerator for extra flavor.
Prepare the Vegetables:
In a separate bowl, toss the halved baby potatoes, carrots, and red onion with 2 tbsp olive oil, salt, and pepper until evenly coated.
Assemble the Sheet Pan:
Arrange the marinated chicken thighs in the center of a large sheet pan.
Surround the chicken with the seasoned vegetables, making sure there’s enough space for everything to roast evenly.
Bake:
Roast in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and golden. You may want to flip the vegetables halfway through to ensure even cooking.
Serve:
Once everything is cooked, remove from the oven and let rest for 5 minutes before serving. Garnish with extra lemon wedges or fresh rosemary, if desired.