Sheet Pan Lemon & Rosemary Chicken with Roasted Potatoes & Zucchini
One pan dinner with roasted lemon & rosemary chicken thighs, potatoes & zucchini.
Servings Prep Time
4-6people 10minutes
Cook Time Passive Time
30-40minutes 20-30minutes
Servings Prep Time
4-6people 10minutes
Cook Time Passive Time
30-40minutes 20-30minutes
Ingredients
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