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Roasted chicken with lemons and potatoes on a white plate.
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2.12 from 9 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!
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: American
Keyword: chicken, chicken thighs, lemon, rosemary, sheet pan dinner
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