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When it comes to easy and satisfying weeknight dinners, few dishes can compete with Lemon Rosemary Chicken & Potato Sheet Pan. This recipe is not only a feast for the eyes but also a symphony of flavors that brings together the zesty brightness of lemon, the aromatic fragrance of rosemary, and the tender juiciness of chicken. Perfect for families or gatherings, this meal is a one-pan wonder that promises convenience without sacrificing taste.

Lemon Rosemary Chicken & Potato Sheet Pan

Discover the delight of Lemon Rosemary Chicken & Potato Sheet Pan, a simple yet flavorful weeknight meal that your family will love. This one-pan wonder combines juicy chicken thighs with tender baby potatoes, all infused with zesty lemon and aromatic rosemary. Perfect for busy evenings, the dish requires minimal prep and maximizes flavor. Enjoy the ease of cooking and cleanup while savoring a wholesome meal that brings everyone together at the table.
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Ingredients
  

4 bone-in, skin-on chicken thighs

1 lb baby potatoes, halved

4 cloves garlic, minced

2 lemons (zested and juiced)

3 tablespoons fresh rosemary, finely chopped (or 1 tablespoon dried)

1/4 cup olive oil

Salt and black pepper to taste

1 teaspoon paprika

Optional: Fresh rosemary sprigs for garnish

Instructions
 

Preheat Oven: Preheat your oven to 425°F (220°C).

    Marinate the Chicken: In a large bowl, combine the olive oil, lemon zest, lemon juice, minced garlic, chopped rosemary, paprika, salt, and black pepper. Add the chicken thighs to the marinade, ensuring they are well-coated. Let them marinate for at least 30 minutes (or up to 2 hours in the fridge for more flavor).

      Prepare the Potatoes: In another bowl, toss the halved baby potatoes with some olive oil, salt, black pepper, and a sprinkle of rosemary. Make sure they are evenly coated.

        Arrange on Sheet Pan: On a large baking sheet lined with parchment paper, spread the marinated chicken thighs skin-side up. Arrange the seasoned baby potatoes around the chicken, ensuring everything is in a single layer for even cooking.

          Bake: Place the sheet pan in the preheated oven and bake for 35-40 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F (75°C), and the potatoes are fork-tender.

            Optional Broil: For an extra crispy skin, switch the oven to broil for the last 3-5 minutes of cooking, keeping a close eye to prevent burning.

              Serve: Remove from the oven, let it cool for a couple of minutes, then garnish with fresh rosemary sprigs. Serve warm, spooning the pan juices over the chicken and potatoes for extra flavor.

                Prep Time: 10 minutes | Total Time: 1 hour | Servings: 4