Sheet Pan Lemon-Rosemary Chicken and Potatoes

Name: Sheet Pan Lemon-Rosemary Chicken and Potatoes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 pounds chicken thighs; 1.5 pounds baby potatoes; 1/2 cup olive oil; 4 garlic cloves; 2 tablespoons fresh rosemary; 1/2 cup fresh lemon juice

Tender chicken thighs and golden potatoes roasted with bright lemon and aromatic rosemary, perfect for a simple weeknight dinner.

Cuisine: American

Category: Sheet Pan

Prep: 15 minutes. Cook: 40 minutes.

Serves 4.

Ingredients

1.5 pounds chicken thighs
1.5 pounds baby potatoes
1/2 cup olive oil
4 garlic cloves
2 tablespoons fresh rosemary
1/2 cup fresh lemon juice

Instructions

Step 1: Preheat oven to 425°F. Place 1.5 pounds chicken thighs and 1.5 pounds halved baby potatoes in a large roasting pan. Add 1/2 cup olive oil, 4 minced garlic cloves, and 2 tablespoons minced fresh rosemary, then toss to coat evenly. Season with salt and pepper.
Step 2: Arrange chicken and potatoes in a single layer. Bake for 25 minutes.
Step 3: Remove pan from oven, pour 1/2 cup fresh lemon juice over the chicken and potatoes, and return to oven. Bake for an additional 15-20 minutes until chicken is golden and internal temperature reaches 165°F and potatoes are tender.