Sheet Pan Lemon Rosemary Chicken Recipe
If you’re looking for simple, delicious, and healthy, this Rosemary Lemon Chicken Sheet Pan Dinner might be exactly what you need for full, happy bellies around your table.
Servings: 6
Calories: 405kcal
Equipment
- Baking tray
- Small bowl
- Mixing bowl
- Grater
- Whisk
Ingredients
- 4-6 chicken thighs bone in and skins on
- 2 lb potatoes chopped into 1” pieces
- 1 lb carrot chopped into 1” pieces
- 2-3 lemons zested and sliced thinly
- 1/3 cup extra virgin olive oil plus more for drizzling
- 2 tbsp salt
- 1 tsp black pepper
- 1 1/2 tbsp fresh rosemary chopped
- 2 tbsp lemon zest use lemons above and zest before slicing
- 3-4 cloves garlic minced
Instructions
- Preheat your oven to 375, then line an edged baking sheet with foil
- Combine the salt, pepper, rosemary, lemon zest, and garlic in a small bowl.
- Rinse the chicken thighs and pat them dry.
- Chop the potatoes and carrots in 1” chunks and place them in a large mixing bowl.
- Then, toss them with the ⅓ cup olive oil and 2-3 tablespoons of the seasoning mix until the are all evenly coated.
- Sprinkle both sides of each chicken thigh with the remaining seasonings, then arrange them on top of the carrots and potatoes with 2-3 slices of the lemon tucked underneath.
- Drizzle the tops of the chicken pieces with olive oil.
- Place the tray in the oven and bake for one hour or until the potatoes and carrots are tender when pierced with a fork, and the chicken’s internal temperature is 165F.
Notes
Serving size: 4-6
Nutrition
Serving: 6g | Calories: 405kcal | Carbohydrates: 31g | Protein: 17g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 74mg | Sodium: 2452mg | Potassium: 1076mg | Fiber: 7g | Sugar: 5g | Vitamin A: 12701IU | Vitamin C: 44mg | Calcium: 91mg | Iron: 6mg