Lemon rosemary sheet-pan chicken with fingerling potatoes delights!
A delicious and easy-to-make sheet-pan chicken dish featuring lemon, rosemary, and fingerling potatoes, perfect for a weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 4 chicken thighs
- 1 lb fingerling potatoes
- 2 lemons (zested and juiced)
- 3 tablespoons olive oil
- 2 tablespoons fresh rosemary (chopped)
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine olive oil, lemon juice, lemon zest, rosemary, salt, and pepper.
- Add chicken thighs and fingerling potatoes to the bowl, tossing to coat.
- Spread the chicken and potatoes on a sheet pan in a single layer.
- Bake for 35-40 minutes or until the chicken is cooked through and potatoes are tender.
- Serve hot, garnished with additional lemon slices and rosemary if desired.
Notes
- For extra flavor, marinate the chicken in the lemon-rosemary mixture for a few hours before cooking.
- Feel free to add other vegetables like carrots or green beans to the sheet pan.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 chicken thigh and 1/4 lb potatoes
- Calories: 450
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg