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Sheet Pan Roasted Chicken with Garlic, Lemon and Rosemary

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Course: Dinner
Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Degree of Difficulty : Easy
Servings: 4 people
Author : Kathy from Inspired Cuisine

Ingredients 

  • 4 skin-on bone in chicken thighs
  • 8-10 baby red, Yukon gold or white potatoes, cut in half
  • kosher salt and freshly ground black pepper

Baking Marinade

  • 1/3 cup olive oil
  • 3 cloves garlic, smashed with the flat blade of a knife
  • 3 sprigs fresh rosemary, leaves removed from stems
  • 2 lemons one sliced and one juiced
  • 2 tbsp capers

Instructions

Gather all ingredients before starting recipe.

    Baking Marinade

    • 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, 2 tbsp capers and 1/3 cup olive oil and set aside.

    Chicken

    • 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 Convection Oven425 °F
    • Wash and halve baby potatoes.

    Baking

    • 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°F pre heated oven. Bake for 25-30 minutes, or until the potatoes are cooked and slightly browned.