Sheet Pan Lemon Rosemary Chicken

March 22, 2020

Sheet Pan Lemon Rosemary Chicken - SHEET PAN DINNER! Crispy, juicy chicken thighs with tender baby potatoes and crisped kale. So hearty, so good, so easy!

SHEET PAN DINNER! Crispy, juicy chicken thighs with tender baby potatoes and crisped kale. So hearty, so good, so easy!

Sheet Pan Lemon Rosemary Chicken - SHEET PAN DINNER! Crispy, juicy chicken thighs with tender baby potatoes and crisped kale. So hearty, so good, so easy!

SHEET PAN CHICKEN DINNERS! Is there anything better? The answer to that is NO. Definitely not.

This is a sheet pan dinner with all the good stuff – bone-in, skin-on chicken thighs, baby pee wee potatoes, and crispy kale all tossed in lemon slices, garlic, thyme and rosemary.

See, I told you. ALL THE GOOD STUFF.

Now I wish I could tell you that you could throw everything on the sheet pan and roast. But the chicken needs a quick little sear on the stovetop first (I know, it’s an extra step but SO SO worth it). From there, you can roast your chicken + potatoes at the same time, adding in your kale bits at the very end so they don’t get overcooked and shriveled. We want them as crisp as possible.

Stay safe, stay healthy, stay positive. We will get through this quarantine/shelter-in-place! With comforting, hearty chicken sheet pan dinners, of course.

Sheet Pan Lemon Rosemary Chicken - SHEET PAN DINNER! Crispy, juicy chicken thighs with tender baby potatoes and crisped kale. So hearty, so good, so easy!

Sheet Pan Lemon Rosemary Chicken

SHEET PAN DINNER! Crispy, juicy chicken thighs with tender baby potatoes and crisped kale. So hearty, so good, so easy!

entree

Sheet Pan Lemon Rosemary Chicken

20 minutes45 minutes

Chungah Rhee

Ingredients:

  • 8 bone-in, skin-on chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  • 4 tablespoons olive oil, divided
  • 1 1/2 pounds pee wee potatoes (about 1/2 inch size)
  • 3 cloves garlic, minced
  • 1 tablespoon chopped fresh thyme leaves
  • 1 tablespoon chopped fresh rosemary
  • 1 lemon, sliced
  • 1 bunch kale, stems removed and leaves torn into bite-sized pieces

Directions:

  1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Season chicken thighs with 1 1/2 teaspoons salt and 1 teaspoon pepper.
  3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side.
  4. Place chicken in a single layer onto the prepared baking sheet.
  5. In a large bowl, combine potatoes, garlic, thyme, rosemary, lemon and 2 tablespoons olive oil; season with salt and pepper, to taste.
  6. Place potato mixture in a single layer around the chicken on the prepared baking sheet.
  7. Place into oven and roast until the chicken is almost cooked through and the potatoes are almost tender, about 25-30 minutes.
  8. In a large bowl, massage kale with remaining 1 tablespoon olive oil.
  9. Remove sheet pan from oven; stir potatoes and add kale. Place into oven and continue to roast for an additional 10-12 minutes, or until the kale has crisped. Let stand 5 minutes.
  10. Serve immediately.