Taste of Home
Sheet-Pan Lemon Garlic Chicken
TOTAL TIME: Prep: 20 min. + marinating Bake: 40 min.
YIELD: 6 servings.
Everyone needs an easy meal. Try this sheet-pan chicken with roasted potatoes for a simple and tasty meal guaranteed to please the whole family. If you use fresh lemon juice, garnish each serving with a little lemon zest for bright flavor. —Andrea Potischman, Menlo Park, California
Ingredients
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1/4 cup olive oil
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2 tablespoons lemon juice
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3 garlic cloves, minced
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1-1/2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
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1 teaspoon salt
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1/2 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
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1/4 teaspoon pepper
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6 bone-in chicken thighs
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6 chicken drumsticks
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1 pound baby red potatoes, halved
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1 medium lemon, sliced
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2 tablespoons minced fresh parsley
Directions
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1.
Preheat oven to 425°. In a small bowl, whisk the first 7 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.
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2.
Drain chicken, discarding any remaining marinade in bowl. Place chicken in a 15x10x1-in. baking pan; add potatoes in a single layer. Drizzle reserved marinade over potatoes; top with lemon slices. Bake until a thermometer inserted in chicken 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.
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.
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