Sheet Pan Roasted Chicken is a weeknight meal from humble potatoes and chicken thighs. Add a little garlic, lemon and rosemary and now you have a delicious dinner for family or friends. Enjoy!
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All-Seasons, Comfort food, Cooking for one, Easypeasy for One, Flavor, Sheet Pan Dinner, Simple, Week Night Dinner
Degree of Difficulty
4skin-onbone in chicken thighs
8-10babyredYukon gold or white potatoes, cut in half
kosher salt and freshly ground black pepper
3cloves garlicsmashed with the flat blade of a knife
3sprigsfresh rosemaryleaves removed from stems
2lemonsone sliced and one juiced
Gather all ingredients before starting recipe
Slice one lemon into 1/4" slices, smash 3 peeled garlic cloves and strip the leaves off the stems of fresh rosemary sprigs. Mix together with the juice of the second lemon, capers, olive oil and set aside.
Heat a medium non-stick skillet over medium high heat.
Season chicken thighs on both sides with salt and black pepper, then add the chicken pieces to the heated skillet, skin side down.
Cook chicken until the skin is nicely golden, about 6-8 minutes
Pre heat oven to 425°
Wash and halve baby potatoes
Place chicken pieces, skin side up, on a medium sized sheet pan and add baby potatoes. Pour pan juices and the baking marinade on the chicken and potatoes, making sure that the chicken and potatoes are coated on both sides. Season the potatoes and place the sheet pan in a 425° pre heated oven. Bake for 25-30 minutes, or until the potatoes are cooked and slightly browned.