Chicken Sheet Pan with Lemon & Rosemary
A flavorful and easy sheet pan dinner featuring crispy chicken thighs roasted with vegetables and a fragrant lemon-rosemary dressing.
Ingredients
Spice Mix
- 2 tsp kosher salt
- 0.5 tsp mustard powder
- 0.25 tsp paprika
- 0.25 tsp black pepper (freshly ground)
Chicken & Vegetables
- 4 oz bone-in, skin-on chicken thighs
- 1 tbsp fresh lemon juice
- 1 tbsp olive oil
- 2 small carrots (cut into wedges)
- 2 small parsnips (cut into wedges)
- 1 small red onion (cut into wedges)
- 8 oz Brussels sprouts (halved)
- 1 tsp kosher salt
Dressing & Seasoning
- 2 cloves garlic (minced)
- 1 tbsp finely chopped rosemary
- 2 tsp grated lemon zest
- 1 tbsp fresh lemon juice
- 0.5 tsp kosher salt
Instructions
- Preheat oven to 400°F (200°C). Prepare the spice mixture and coat the chicken with lemon juice, spices, and oil.
- Place chicken skin side down in a hot pan and cook for 25 minutes, then flip and cook until done. Meanwhile, prepare vegetables.
- Toss vegetables with oil, salt, and pepper. Roast vegetables for 20 minutes.
- Make the dressing by heating oil, cooking garlic, then adding lemon zest, juice, rosemary, and salt.
- Arrange chicken over vegetables, drizzle with dressing, broil for 2 minutes until browned and crisp. Serve hot.
Notes
Ensure chicken reaches an internal temperature of 165°F for safety.