Sheet Pan Lemon Chicken and Potatoes
Easy Sheet Pan Lemon Chicken with Potatoes and Carrots is the perfect one-pan meal. Loaded with flavor from a lemon, rosemary and garlic marinade.
Servings: 4 servings
Calories: 121kcal
Equipment
- Sheet Pan
Ingredients
- 4 chicken thighs, bone-in with skin, about 6 ounces each
- 4 chicken legs, skin-on, about 6 ounces each
- 16 ounces baby potatoes
- 12 ounces baby carrots
- 5 Tablespoons extra virgin olive oil, divided
- 1 large lemon, zested and juiced
- 3 Tablespoons fresh rosemary, leaves only (or 2 teaspoons dried)
- 1 Tablespoon fresh thyme (or 1/2 teaspoon dried)
- 4 cloves garlic, minced
- 2 teaspoon salt
- 1 teaspoon black pepper, freshly ground
Instructions
- Preheat oven to 425°F. Set an oven rack to the middle position.
- Rinse chicken pieces and pat dry. Wash potatoes and carrots and pat dry.
- Zest lemon, cut in half and juice the whole lemon.
- Finely chop rosemary, thyme, and garlic with a knife or in a mini food processor. Mix together with lemon juice, lemon zest, 4 tablespoons olive oil, salt, and pepper.
- In a large bowl, or directly on the sheet pan, toss potatoes and carrots with half of the lemon marinade and spread out over the pan.
- Toss the chicken pieces with the remainder of the lemon marinade and arrange on the sheet pan. Be sure everything is in a single layer.
- Drizzle the remaining 1 tablespoon olive oil, if needed, over the chicken, potatoes, and carrots.
- Place into the oven and bake for 35-40 minutes, depending on the size of your chicken pieces. Check to make sure the potatoes are cooked through by piercing with a fork.
- Remove from the oven and let rest for 5-minutes before serving.
Nutrition
Calories: 121kcal | Carbohydrates: 28g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 1236mg | Potassium: 702mg | Fiber: 5g | Sugar: 5g | Vitamin A: 11906IU | Vitamin C: 30mg | Calcium: 57mg | Iron: 2mg