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!
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
Calories: 349kcal | Carbohydrates: 2g | Protein: 24g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 643mg | Potassium: 322mg | Fiber: 0.4g | Sugar: 0.3g | Vitamin A: 120IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 1mg
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
