Weeknight
Rosemary sheet-pan chicken
Chicken pieces, potatoes, and red onion roasted on one pan with lemon and rosemary. A straightforward dinner with a food-safety temperature, not a diet plan.
Allergens: None of the common allergens in the base recipe.
Ingredients
- 1 1/2 pounds bone-in, skin-on chicken thighs (about 4 to 6 pieces)
- 1 1/2 pounds small potatoes, halved
- 1 large red onion, cut into wedges
- 3 tablespoons olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 4 garlic cloves, lightly crushed
- 4 sprigs fresh rosemary, or 1 teaspoon dried
- 1 lemon, half sliced and half reserved for serving
Method
- Heat the oven to 425°F / 220°C. Pat the chicken dry. Toss potatoes and onion on a large sheet pan with oil, salt, pepper, garlic, and rosemary.
- Nestle the chicken among the vegetables, skin side up. Tuck lemon slices around the pan.
- Roast 35 to 45 minutes, until the potatoes are tender and a thermometer in the thickest part of a thigh, not touching bone, reads 165°F / 74°C.
- Rest 5 minutes. Squeeze the reserved lemon over the pan and serve.
Kitchen notes
- Dry skin browns better. If the pan is crowded, use two pans so the vegetables roast instead of steam.
- Refrigerate leftovers within 2 hours and eat within 3 days.
Kitchen notes, not medical advice. These pages describe how to cook food. They do not diagnose, treat, or promise any health result. If you have an allergy or need a specific eating pattern, follow a qualified clinician.