Sheet Pan Lemon and Rosemary Chicken and Potatoes

Sheet Pan Lemon and Herb Roasted Chicken and Potatoes square image0

5 from 7 votes

Sheet Pan Lemon and Rosemary Chicken and Potatoes

Sheet Pan Lemon and Rosemary Chicken and Potatoes is the epitome of comfort food with a zesty twist. This one-pan wonder is perfect for a busy weeknight meal, yet elegant enough for a weekend gathering.

Prep Time10

Cook Time50

Total Time1

Course: Meat and Poultry

Cuisine: International

Servings: servings

Calories: 517kcal

Author: Gabriela

Equipment

Metal Lemon Lime Squeezer

Ingredients

¼ cup olive oil
1 lemon zested and juiced
1 tablespoon Dijon mustard
3 cloves of garlic chopped
2 medium red onions sliced
1 ½ pounds red potatoes cut into 1-inch cubes
1 ½ pounds chicken parts (bone in thighs, breast, drums, wings etc)
1 ½ teaspoons dried rosemary

Instructions

Preheat oven to 425F/218C.
In a small bowl, whisk the olive oil, lemon zest, juice and mustard. Season the dressing with salt and pepper. Set aside.
On a rimmed baking sheet, toss the potatoes, chicken, onions, garlic and rosemary with the dressing. Add more salt and pepper if you feel necessary.
Arrange the potato and chicken mixture, in a single layer.
Roast in the preheated oven, turning the potatoes once, until the potatoes are golden brown and tender and the chicken is cooked through, about 40-50 minutes.
Serve with a fresh green salad.

Notes

Marination: For deeper flavor, marinate chicken and potatoes in lemon-herb mix for 30-60 minutes before roasting.
Herb Variations: Try thyme or oregano; sprinkle fresh parsley or basil before serving.
Potato Choices: Yukon Gold or baby potatoes are good substitutes for red potatoes.
Meat Options: Turkey cuts can be used as a lighter meat option; Also, go for boneless skinless chicken breasts, or boneless chicken thighs, but make sure to adjust the roasting time as boneless cuts may cook faster.
Serving Suggestions: Pairs well with a green salad, steamed veggies, garlic bread, or a simple pasta salad.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the oven.
Equipment Recommendations: Use a quality, non-stick baking sheet for best results.

Nutrition