Tonight is a busy night! I am trying to help with homework and figure out the features on Word Press to get this blog up and running.  All of the sudden, I look at the time and realize I need to get dinner in the oven fast (ok – it’s going to be a late dinner night!) – Time to change the original dinner plans and pull out the sheet pan for a one pan and one prep-bowl meal.

I fire up the oven and pull the chicken and veggies out of the fridge. In the time it took to heat the oven up, I had everything prepped and ready to slide on in. Everyone loved dinner and its hard to please 2 picky teenagers – Enjoy!

GF, DF, Egg Free

Print Recipe

Sheet Pan Lemon & Rosemary Chicken with Roasted Potatoes & Zucchini

One pan dinner with roasted lemon & rosemary chicken thighs, potatoes & zucchini.

Course

Main Dish

Prep Time

10 minutes

Cook Time

30-40 minutes

Passive Time

20-30 minutes

Servings

people

Ingredients

• 8 pieces chicken thighs (I used boness, skinless)
• 2 cups large dice potatoes (use what you have on hand - I used fingerlings here)
• 1/2 cup large dice onion
• 1-2 small zucchini - large slices (use any veggie that fits your family)
• 2 tbl olive oil (split - 1/2 on potatoes & 1/2 for chicken)
• 3 tbl minced garlic (optional)
• 2 tbl chopped rosemary (split - 1/2 on potatoes & 1/2 for chicken)
• 1 lemon zest and juice
• 1 tsp red pepper flakes (optional)
• salt & pepper to taste

Course Main Dish Prep Time 10 minutes Cook Time 30-40 minutes Passive Time 20-30 minutes Servings people Ingredients 8 pieces chicken thighs (I used boness, skinless) 2 cups large dice potatoes (use what you have on hand - I used fingerlings here) 1/2 cup large dice onion 1-2 small zucchini - large slices (use any veggie that fits your family) 2 tbl olive oil (split - 1/2 on potatoes & 1/2 for chicken) 3 tbl minced garlic (optional) 2 tbl chopped rosemary (split - 1/2 on potatoes & 1/2 for chicken) 1 lemon zest and juice 1 tsp red pepper flakes (optional) salt & pepper to taste

Instructions

1. Preheat the oven to 425. Take out a large sheet pan. I cover with foil to make clean up easier. While the oven is pre-heating cut all the veggies and herbs.
2. In a large bowl add the potatoes, onion, 1/2 the garlic, 1/2 the rosemary & 1 tablespoon olive oil. Toss together and add salt, pepper & red pepper flakes to taste. Dump out on one end of the sheet pan using about 1/3 of the pan.

   
3. Toss Zucchini (or any veggies your family likes) in the same bowl the potatoes, add salt & pepper to taste - there will be enough residual oil to coat the veggies.
4. Using the same bowl, add 1 tablespoon olive oil, the last of the garlic & rosemary, the zest and juice of 1 large lemon. Add the chicken to this and toss. Add salt, pepper & red chili flakes to taste and toss again. Layout the chicken on the other 2/3 of the sheet pan. Place in oven.
5. Bake for 25-30 minutes, turning the potatoes 1/2 way through. Add the Zucchini to the pan and cook another 8-10 minutes. and serve.

   
6. Enjoy your dinner!

   

Recipe Notes

tips!

• Sheet Pan Lemon & Rosemary Chicken with Potatoes & Zucchini

  * Use what you have or what is on sale! - chicken breasts, bone-in thighs, boneless thighs, legs - adjust cooking time as needed until meat is cooked through
  *Pork is a good alternative to chicken
  *Use any veggies you have on that that your family will eat - this is a great time to check the fridge and cook what is about to go bad recipe
  * Broil for a few minutes at the end if you need to brown up the meat for a little more color

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