Sheet Pan Lemon Rosemary Chicken Thighs

Crispy, juicy chicken thighs with tender Crispy, juicy chicken thighs with tender vegetables.

Ingredients

• 1/4 cup Olive Oil
• 2 tablespoons fresh Rosemary leaves, diced
• 4 large Garlic Cloves, peeled and diced
• Juice of 2 Lemons
• 1 teaspoon Kosher Salt
• 1/2 teaspoon freshly ground Black Pepper
• 2 pounds Bone-in Skin-On Chicken Thighs
• 1-pound Red New Potatoes
• 1-pound Baby Carrots
• 1 medium Red Onion, peeled and cut into wedges
• 1 Lemon, sliced
• 4 sprigs fresh Rosemary

Instruction

1. Preheat the oven to 425 F.
2. line a backing sheet with foil paper and spray with oil spray.
3. In a large bowl combine the olive oil, rosemary, garlic, lemon juice, salt and pepper; mix thoroughly.
4. Add the chicken thighs, potatoes, carrots and onion into the sauce. Pour chicken onto the baking sheet in a single layer with the chicken skin up. Place lemon slices and rosemary sprigs on top of chicken.
5. Bake for 25-30 minutes (internal temperature 165 F).