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
Keyword rosemary chicken thighs, sheet pan chicken, sheet pan chicken dinner
Prep Time 10minutes
Cook Time 25minutes
Total Time 35minutes
Author Toni Dash
2tablespoonsdiced fresh Rosemary leaves
4largeGarlic Clovespeeled and diced
Juice of 2 Lemons
1/2teaspoonfreshly ground Black Pepper
Sheet Pan Meal Ingredients:
2poundsBone-in, Skin-On Chicken Thighsselect thighs of similar size
1poundRed New Potatoesscrubbed, and halved or quartered for uniform size (refer to photos)
1mediumRed Onionpeeled and cut into wedges
4 sprigsfresh 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.
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.