Sheet Pan Lemon Rosemary Chicken

Name: Sheet Pan Lemon Rosemary Chicken
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 8 bone-in, skin-on chicken thighs; Kosher salt and freshly ground black pepper; 4 tablespoons olive oil; 1 ½ pounds pee wee potatoes; 3 cloves garlic; 1 tablespoon chopped fresh thyme leaves; 1 tablespoon chopped fresh rosemary; 1 lemon; 1 bunch kale

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4.9

81 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings
4 servings
Course
Main Course

Sheet Pan Lemon Rosemary Chicken

Iris Warren

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SHEET PAN DINNER! Crispy, juicy chicken thighs with tender baby potatoes and crisped kale. So hearty, so good, so easy!

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Ingredients

Servings

8 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper to taste
4 tablespoons olive oil divided
1 ½ pounds pee wee potatoes about 1/2 inch size
3 cloves garlic minced
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh rosemary
1 lemon sliced
1 bunch kale stems removed and leaves torn into bite-sized pieces

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Instructions

Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Season chicken thighs with 1 1/2 teaspoons salt and 1 teaspoon pepper.
Heat 1 tablespoon olive oil in a large cast iron skillet over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side.
Place chicken in a single layer onto the prepared baking sheet.
In a large bowl, combine potatoes, garlic, thyme, rosemary, lemon and 2 tablespoons olive oil; season with salt and pepper, to taste.
Place potato mixture in a single layer around the chicken on the prepared baking sheet.
Place into oven and bake until the chicken is almost cooked through and the potatoes are almost tender, about 25-30 minutes.
In a large bowl, massage kale with remaining 1 tablespoon olive oil.
Remove sheet pan from oven; stir potatoes and add kale. Place into oven and continue to roast for an additional 10-12 minutes, or until the kale has crisped. Let stand 5 minutes.
Serve immediately.