Sheet Pan Rosemary Garlic Chicken
Sheet Pan Rosemary Garlic Chicken
Ingredients
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1 1/2 pounds baby red potatoes, halved
- 4 cups broccoli florets
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, cut into wedges, for serving
Instructions
- 1
Preheat your oven to 400°F. Line a large sheet pan with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400
- 2
In a large bowl, combine the chicken pieces, halved baby red potatoes, and broccoli florets.
⏱️ 3 min
- 3
Add the olive oil, minced garlic, chopped fresh rosemary, dried oregano, salt, and black pepper to the bowl. Toss everything together until the chicken and vegetables are evenly coated.
⏱️ 5 min
- 4
Spread the chicken and vegetables in a single layer on the prepared sheet pan. Ensure there's some space between the pieces for even cooking and browning.
⏱️ 2 min
- 5
Roast for 20 minutes. Then, carefully flip the chicken and vegetables. Continue roasting for another 10 to 15 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the potatoes are tender and slightly crispy.
⏱️ 30 min•🌡️ 400
- 6
Remove the sheet pan from the oven. Serve immediately with fresh lemon wedges for squeezing over the top.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sheet Pan Rosemary Garlic Chicken
Ingredients
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1 1/2 pounds baby red potatoes, halved
- 4 cups broccoli florets
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, cut into wedges, for serving
Instructions
- 1
Preheat your oven to 400°F. Line a large sheet pan with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400 - 2
In a large bowl, combine the chicken pieces, halved baby red potatoes, and broccoli florets.
⏱️ 3 min - 3
Add the olive oil, minced garlic, chopped fresh rosemary, dried oregano, salt, and black pepper to the bowl. Toss everything together until the chicken and vegetables are evenly coated.
⏱️ 5 min - 4
Spread the chicken and vegetables in a single layer on the prepared sheet pan. Ensure there's some space between the pieces for even cooking and browning.
⏱️ 2 min - 5
Roast for 20 minutes. Then, carefully flip the chicken and vegetables. Continue roasting for another 10 to 15 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the potatoes are tender and slightly crispy.
⏱️ 30 min•🌡️ 400 - 6
Remove the sheet pan from the oven. Serve immediately with fresh lemon wedges for squeezing over the top.
⏱️ 1 min