Sheet Pan Lemon-Rosemary Chicken

Sheet pan dinners have saved my bacon so many times, but this Sheet Pan Lemon-Rosemary Chicken with potatoes and shallots takes the flavor cake. It’s packed with lemony flavor, and the whole meal is ready at once. What’s not to love about that? How about hardly any cleanup!

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I don’t generally like sheet pan meals because everything tends to taste the same. The potatoes taste like the meat, and the veggies are overcooked and bland. But not with this Sheet Pan Lemon-Rosemary Chicken dinner. 

I’ve been making this dish for years, and I’ve tweaked it over and over again until now it is finally perfect. First, I started with what you don’t need: vegetables. Why serve limp, overcooked veggies in this dish? Make a salad instead.

Second, use chicken thighs and legs cut apart so that they cook quickly and evenly. The trick is to get everything cooked at the same time, so that the potatoes aren’t mush and your chicken raw.

Finally, use lots of lemons and fresh rosemary. Oh, and garlic. Don’t be shy with the garlic! Serve some bread on the side to soak up all the yummy pan juice. Ready in about an hour, this sheet pan meal is one of our favorites, and I know it’ll be one of yours, too!

Ingredients

• Olive oil
• Lemon juice
• Capers
• Lemons – You’ll need 3 whole lemons: 2 for slicing plus another lemon for juicing. 
• Garlic cloves – Fresh, whole cloves, smashed.
• Fresh rosemary – Pulled off the stem and chopped.
• Kosher salt and freshly ground black pepper
• Chicken thighs and legs – Or chicken leg quarters, but cut them in half so they cook more quickly.
• Red potatoes – Small red potatoes, halved.
• Shallots – Peeled and halved.

How to Make Sheet Pan Chicken With Lemon & Rosemary

1. Preheat your oven to 450°F. Don’t line the baking sheet with parchment paper so that the chicken and veggies can caramelize on the bottom.
2. Combine ¼ cup of olive oil, ¼ cup of lemon juice, ¼ cup of drained capers, the smashed garlic, salt and pepper, and chopped rosemary in a bowl. Set aside.
3. Season the chicken thighs and legs with salt and pepper, add 2 tablespoons of olive oil to a large skillet, and heat over medium-high heat. 
4. Brown the chicken on both sides and transfer it to the sheet pan.
5. Arrange the chicken thighs and legs, red potatoes, and shallots on the sheet pan. Drizzle everything with the olive oil, lemon, and caper mixture. 
6. Arrange the slices of lemon, tucking them beside but not on top of the chicken. 
7. Roast in the preheated oven for about 45 minutes to an hour or until the chicken reaches an internal temperature of 165-F.
8. Serve and enjoy!

Step By Step Process

Chef Jenn’s Tips

• If you want crispy-skinned chicken, arrange it skin side up, and don’t put any lemon slices on top of the chicken.
• Ensure the potatoes and shallots are cut into uniform sizes to promote even cooking.
• Pop the sheet under the broiler for 1-2 minutes to help crisp up the chicken.

Recommended

Make It A Meal

To round out this delightful Sheet Pan Lemon-Rosemary Chicken dinner, consider serving it with a side of green or yellow beans or a crisp green salad dressed in a simple vinaigrette. For a heartier meal, a loaf of crusty bread is perfect for soaking up the delicious pan juices.

Storage

Leftovers of Sheet Pan Lemon-Rosemary Chicken can be stored in an airtight container in the refrigerator for up to 4 days. Simply reheat it in the oven or microwave and enjoy the leftovers.