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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!

Roasted chicken with lemons and potatoes on a white plate.

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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!

Roasted chicken with lemons and tomatoes on a white plate.

What you’ll love about Sheet Pan Lemon-Rosemary Chicken


  • This recipe is ready for the oven without much fuss, so it’s the perfect meal for those evenings when you’re short on time but crave something tasty.
  • It cooks in the oven, and there’s minimal cleanup – everyone loves that!
  • The flavors are bright, vibrant, lemony, and garlicky. Oh, and that pan juice is too good – soak it up with bread at the table!

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.
The ingredients for a chicken recipe on a white marble table.

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

  • Cook to the temperature of the chicken, not the time! When your chicken reaches 165-F, it’s cooked and remove the dish from the oven.
  • 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.

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Roasted chicken with lemons and potatoes on a white plate.
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2.25 from 8 votes

Sheet Pan Chicken with Lemon and Rosemary

So easy and so delicious, there's plenty of garlic, lemon and rosemary in this easy sheet pan dinner!
Course Main Course
Cuisine American
Keyword chicken, chicken thighs, lemon, rosemary, sheet pan dinner
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6 servings
Calories 510kcal
Author Chef Jenn

Ingredients

  • 6 tablespoons olive oil divided
  • ¼ cup lemon juice
  • ¼ cup capers drained
  • 12 garlic cloves smashed
  • 2 tablespoons fresh rosemary chopped
  • 2 teaspoons kosher salt
  • ½ teaspooon ground black pepper
  • 1 pound chicken legs
  • 4 chicken thighs about 1.5 pounds
  • 2 pounds small red potatoes
  • 3 shallots peeled and cut in half

Instructions

  • Preheat your oven to 450 ℉. Don't line the baking sheet with parchment paper so that the chicken and veggies caramelize on the bottom.
  • 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.
  • 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.
  • Brown the chicken on both sides and transfer it to the sheet pan.
  • Arrange the chicken thighs and legs, red potatoes, and shallots on the sheet pan. Drizzle everything with the olive oil, lemon, and caper mixture.
  • Arrange the slices of lemon, tucking them beside but not on top of the chicken.
  • Roast in the preheated oven for about 45 minutes to an hour, or until the chicken reaches an internal temperature of 165℉.
  • Serve and enjoy!

Notes

Chef Jenn’s Tips

  • Cook to the temperature of the chicken, not the time! When your chicken reaches 165-F, it’s cooked and remove the dish from the oven.
  • 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.

Nutrition

Serving: 2pieces chicken | Calories: 510kcal | Carbohydrates: 30g | Protein: 23g | Fat: 34g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 114mg | Sodium: 1102mg | Potassium: 1015mg | Fiber: 3g | Sugar: 3g | Vitamin A: 141IU | Vitamin C: 20mg | Calcium: 47mg | Iron: 2mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

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