Sheet Pan Lemon Rosemary Chicken Thighs with Vegetables

Sheet Pan Lemon Rosemary Chicken Thighs with cooked potatoes, carrots, onions and lemon slices

Sheet Pan Lemon Rosemary Chicken Thighs with Vegetables

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.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 674kcal

Author Toni Dash

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 Red New Potatoes scrubbed, and halved or quartered for uniform size (refer to photos)
1 pound Baby Carrots
1 medium Red Onion peeled and cut into wedges
1 Lemon sliced
4 sprigs fresh Rosemary

Instructions

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.

Notes

Note: 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.

Nutrition