Sheet Pan Lemon Garlic Chicken

24 Jan Sheet Pan Lemon Garlic Chicken

Sheet pan dinners are where it’s at people!!!

This is another one of my favorite recipes.  It’s easy to make, quick to clean up, and a family favorite with the grown-ups and the kids!

Sheet Pan Lemon Garlic Chicken

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

1. Preheat oven to 425°. In a small bowl, whisk the first 7 ingredients until blended.
2. Pour 1/4 cup marinade into a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate for 30 minutes. Cover and refrigerate the remaining marinade.
3. Drain the chicken, discarding any remaining marinade in the bowl.
4. Place chicken in a 15x10x1-in. baking pan; add potatoes in a single layer. Drizzle reserved marinade over potatoes; top with lemon slices.
5. 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.
6. Sprinkle with parsley before serving.