Print

Sheet Pan Lemon-Rosemary Chicken

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Sheet Pan Lemon-Rosemary Chicken is a bright and flavorful one-pan meal featuring juicy roasted chicken infused with fresh lemon and fragrant rosemary. Paired with tender roasted vegetables, it delivers comfort and convenience with minimal cleanup.

Ingredients

  • 4 bone-in, skin-on chicken thighs or breasts
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 teaspoons chopped fresh rosemary
  • 3 cloves garlic, minced
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 1 pound baby potatoes, halved
  • 1 cup carrots, sliced
  • 1 small red onion, cut into wedges

Instructions

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper or lightly grease it.
  2. In a small bowl, whisk together olive oil, lemon juice, lemon zest, chopped rosemary, minced garlic, salt, and black pepper.
  3. Place the chicken on the sheet pan and brush generously with the lemon-rosemary mixture.
  4. In a large bowl, toss the potatoes, carrots, and red onion with any remaining marinade.
  5. Arrange the vegetables around the chicken in a single layer.
  6. Roast for 35–40 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
  7. Broil for the last 2–3 minutes if desired for extra crispiness.
  8. Let rest for 5 minutes before serving.

Notes

  • Use 1 teaspoon dried rosemary if fresh is unavailable.
  • Pat the chicken dry before seasoning to help the skin crisp.
  • Marinate the chicken for up to 8 hours for deeper flavor.
  • Swap in Brussels sprouts, zucchini, or green beans as desired.
  • Add olives and cherry tomatoes during the last 15 minutes for a Mediterranean twist.
  • Store leftovers in the refrigerator for up to 4 days.
  • Freeze cooked chicken and vegetables for up to 2 months.

Nutrition

Find it online: https://thefamilycooking.com/sheet-pan-lemon-rosemary-chicken/