4.9 from 81 votes
Sheet Pan Lemon Rosemary Chicken
Sheet Pan Lemon Rosemary Chicken showcases bone-in, skin-on chicken thighs seared to golden brown then roasted alongside pee wee potatoes seasoned with garlic, thyme, rosemary, and lemon slices. Fresh kale added towards the end of roasting softens and complements the roasted components. The dish carries bright citrus notes with herbal depth, delivered in one pan for a hearty, balanced meal.
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Servings:
4
servings
Course:
Main Course
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.
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