Sheet Pan Lemon Rosemary Chicken
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
4 servings
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Course
Main Course
Sheet Pan Lemon Rosemary Chicken
Description
This recipe begins by seasoning chicken thighs and searing them skin-side down in olive oil to achieve a golden brown crust. The browned chicken is transferred to a baking sheet, surrounded by baby potatoes tossed with garlic, fresh thyme, rosemary, and lemon slices, then baked at 425 degrees Fahrenheit. The roasting process cooks the chicken through and softens the potatoes.
In the final stage, fresh kale tossed in olive oil is stirred into the sheet pan and roasted for an additional 10 to 12 minutes, wilting the greens and adding color and texture contrast. The finished dish balances the citrus brightness of lemon with the fragrant herbal notes from rosemary and thyme, and the crispy chicken skin adds richness. It can be served as a complete meal highlighting seasonal produce and comforting flavors.
Ingredients
- 8 chicken thigh bone-in, skin-on
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 4 tablespoons olive oil divided
- 1 ½ pounds pee wee potatoes about 1/2 inch size
- 3 cloves garlic minced
- 1 tablespoon thyme chopped fresh leaves
- 1 tablespoon rosemary chopped, fresh
- 1 lemon sliced
- 1 kale stems removed and leaves torn into bite-sized pieces, bunch
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.
User Reviews
Overall Rating
4.9
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