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To create a standout Lemon Rosemary Chicken & Potato Sheet Pan meal, it’s essential to understand the role of each ingredient. Here’s a closer look at the primary components that make this dish shine:

Lemon Rosemary Chicken & Potato Sheet Pan

Discover the delightful Lemon Rosemary Chicken & Potato Sheet Pan recipe that perfectly balances simplicity and flavor! This easy weeknight meal features juicy chicken thighs, tender baby potatoes, and a zesty marinade of lemon and rosemary. Enjoy minimal cleanup while your kitchen fills with mouthwatering aromas. Ideal for busy families, this dish offers a wholesome dinner experience that's sure to impress. Perfect for gatherings or a cozy meal at home, it's a flavorful addition to your culinary repertoire!
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Ingredients
  

4 bone-in, skin-on chicken thighs

1 lb baby potatoes, halved

4 cloves garlic, minced

2 lemons, zested and juiced

3 tablespoons fresh rosemary, finely chopped (or 1 tablespoon dried rosemary)

1/4 cup olive oil

Salt and black pepper, to taste

1 teaspoon paprika

Optional: Fresh rosemary sprigs for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C). This ensures it's hot enough to give your chicken and potatoes a nice crispy finish.

    Marinate the Chicken: In a large mixing bowl, create a flavorful marinade by whisking together the olive oil, lemon zest, lemon juice, minced garlic, chopped rosemary, paprika, salt, and black pepper. Add the chicken thighs to the bowl and toss them in the marinade until they're evenly coated. For the best flavor, allow the chicken to marinate for at least 30 minutes, or refrigerate for up to 2 hours if time permits.

      Prepare the Potatoes: While the chicken marinates, take another bowl and toss the halved baby potatoes with a drizzle of olive oil. Season them generously with salt, black pepper, and a sprinkle of chopped rosemary. Mix until all the potatoes are well-covered in the seasoning.

        Arrange on a Sheet Pan: On a large baking sheet lined with parchment paper, place the marinated chicken thighs skin-side up. Surround them with the seasoned baby potatoes. Make sure both the chicken and potatoes are arranged in a single layer for optimal cooking.

          Bake: Place the sheet pan in the preheated oven and bake for 35-40 minutes. The chicken should be golden brown, and its internal temperature should reach 165°F (75°C). The potatoes are done when they can be easily pierced with a fork.

            Optional Broil for Crispiness: For an extra crunchy skin on your chicken, switch your oven to broil for the last 3-5 minutes of cooking. Keep a close watch to avoid burning!

              Serve: Once cooked, carefully remove the sheet pan from the oven and allow it to cool for a couple of minutes. Garnish with fresh rosemary sprigs for an aromatic touch. Serve warm and enjoy drizzling the delicious pan juices over the chicken and potatoes for an added burst of flavor.

                Prep Time: 10 minutes | Total Time: 1 hour | Servings: 4