Rosemary Chicken Sheet Pan Dinner
Sheet pan dinners are perfect for busy weeknights! With just a little prep and hands-off baking, you’ll have a flavorful meal everyone will love! This Rosemary Chicken Sheet Pan Dinner uses fresh ingredients that are easily customized to your liking. Or you can make your life even easier by using dried herbs! We love simple, tasty dinners!
- Serves: 5
- Prep Time: 8 minutes
- Cook Time: 30-40 minutes
Ingredients:
- 5-6 bone-in chicken thighs (with or without skin)
- about 25 little potatoes (halved)
- 2 Tbsp lemon juice (or juice from half of a lemon)
- 1 Tbsp olive oil
- 2 tsp fresh rosemary (minced) or 1 tsp dried
- 3 garlic cloves (minced)
- 1 tsp salt
- ½ tsp pepper
- Optional:
- 2 Tbsp dijon mustard
Get the full printable instructions with measurements at the bottom of the post in the recipe card.
Step-by-Step Directions:
Step 1: Preheat the oven to 425º F. Trim your chicken thighs and remove the skin if you’d like. Pat them dry with clean paper towels and place them in a bowl with the halved potatoes. Add in the lemon juice, olive oil, minced garlic and rosemary, salt, and pepper. Toss everything around until it’s evenly coated.
Step 2: Place the chicken, skin side up (or the side that would have skin if it was still there), on a baking sheet lined with parchment paper or a silicone mat. Arrange the potatoes around the chicken thighs, cut side down. I usually add a bit more rosemary at this point because it looks so pretty and fresh, but that is totally optional.
Step 3: Place in the preheated oven for 30-40 minutes, or until cooked through. The potatoes should be tender and the chicken should be 165º F. If using the dijon mustard, brush a little over the top of each chicken thigh and broil 6 inches from the top for 2-3 minutes. I usually do 2 without for my kiddos that don’t like mustard.
Tips:
- Prefer more veggies? This recipe is so easy to customize! Sub your favorites for the potatoes or just add some extras in! Zucchini and red onion make a great addition!
- If you’re looking for more sheet pan dinners, try our Jerk Chicken and Veggie Sheet Pan Dinner or Spicy Cajun Sheet Pan Dinner to try a beefy option.
Rosemary Chicken Sheet Pan Dinner
Ingredients
- 5-6 bone-in chicken thighs (with or without skin)
- about 25 little potatoes (halved)
- 2 Tbsp lemon juice (or juice from half of a lemon)
- 1 Tbsp olive oil
- 2 tsp fresh rosemary )minced or 1 tsp dried)
- 3 garlic cloves (minced)
- 1 tsp salt
- ½ tsp pepper
Optional:
- 2 Tbsp dijon mustard
Instructions
- Preheat oven to 425º F. Trim the chicken thighs and remove the skin if you'd like. Pat them dry with clean paper towels and place them in a bowl with the halved potatoes. Add in the lemon juice, olive oil, minced garlic and rosemary, salt, and pepper. Toss everything around until it's evenly coated.
- Place chicken, skin side up (or the side that would have skin if it was still there), on a baking sheet lined with parchment paper or a silicone mat. Arrange potatoes around the chicken thighs, cut side down. I usually add a bit more rosemary at this point because it looks so pretty and fresh, but that is totally optional.
- Place in the preheated oven for 30-40 minutes, or until cooked through. The potatoes should be tender and the chicken should be 165º F. If using the dijon mustard, brush a little over the top of each chicken thigh and broil 6 inches from the top for 2-3 minutes. I usually do 2 without for my kiddos that don’t like mustard.
Nutrition
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
