Sheet-Pan Lemon Garlic Chicken Recipe

Ingredients

  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 3 garlic cloves, minced
  • 1-1/2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 1/4 teaspoon pepper
  • 6 bone-in chicken thighs
  • 6 chicken drumsticks
  • 1 pound baby red potatoes, halved
  • 1 medium lemon, sliced
  • 2 tablespoons minced fresh parsley

Directions

  • Preheat oven to 425°. In a small bowl, whisk the first seven ingredients until blended. Pour 1/4 cup marinade into a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate 30 minutes. Cover and refrigerate remaining marinade.
  • Drain chicken, discarding any remaining marinade in bowl. Place chicken in a large shallow roasting pan; add potatoes in a single layer. Drizzle reserved marinade over potatoes; top with lemon slices. Bake until a thermometer reads 170°-175° and potatoes are tender, 40-45 minutes. If desired, broil chicken 3-4 inches from heat until deep golden brown, about 3-4 minutes. Sprinkle with parsley before serving.


Test Kitchen tip

  • You don’t have to use fresh lemon juice for this recipe, but if you do, consider zesting the lemon and garnishing each serving with a little bit for bright flavor.
  • Nutrition Facts

    1 chicken thigh and 1 chicken leg with 1/2 cups potatoes: 483 calories, 29g fat (7g saturated fat), 128mg cholesterol, 507mg sodium, 15g carbohydrate (1g sugars, 1g fiber), 39g protein.

    Originally published as Sheet Pan Lemon Garlic Chicken in Simple & Delicious April/May 2019

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