Sheet Pan Lemon-Rosemary Chicken & Veggies
Sheet Pan chicken and veggies
I love the concept of a sheet pan meal, but I see so many posted on all the platforms that don’t make sense. For example, a split chicken breast with asparagus or zucchini. Those veggies will be dead by the time the veggies are done; it makes no sense to me. This recipe is not that. These veggies take time to cook and are done when the chicken is. No babysitting, no removing the sheet pan to add more ingredients. Put the pan in the oven once and take it out when it’s done. SIMPLE.
I used carrots, tiny potatoes, shallots, and brussels sprouts. Some other great options would be rutabaga, parsnips, turnips, sweet potatoes, bell pepper, and red onion. Use what you have! The trick is to have the veggies the same size or as close as you can get. I also made sure to put the halved brussels sprouts face down to get them crispy.
Ingredients
¼ cup olive oil
I tablespoon fresh lemon juice
2 teaspoons fresh rosemary, minced
1½ teaspoons kosher salt
I teaspoon garlic powder
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
8 bone in, skin on chicken thighs
1 pound baby potatoes, cut into bite-size pieces (or use tiny potatoes)
2 large carrots, cut into l-inch pieces
I lb. brussels sprouts, halved
1-2 shallots, thickly cut
1-inch pieces
2 tablespoons fresh flat-leaf parsley, chopped (for garnish)
Method
1. Preheat the oven to 450°F.
2. To prepare marinade: In a small bowl, whisk together the oil, lemon juice, rosemary, salt, garlic powder, black pepper, and red pepper flakes.
3. To prepare the chicken and vegetables:
Add vegetables to a bowl and toss with half the marinade. Once well coated, add to your sheet pan. To the same bowl, add your chicken thighs and toss with the remaining marinade. Place chicken on top of the vegetables and pour any leftover marinade on the sheet pan.
4. Transfer to the preheated oven and roast until the vegetables are tender and the chicken is crispy and an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, about 35 to 40 minutes.
5. To serve: Divide the chicken and vegetables among four warmed shallow bowls, sprinkle with parsley, and serve.