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Sheet Pan Garlic Rosemary Chicken: 1 Startling Trick

Sheet Pan Garlic Rosemary Chicken
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This Sheet Pan Garlic Rosemary Chicken recipe offers a simple, flavorful, and easy weeknight dinner using chicken thighs and fresh vegetables cooked together on one pan.

Ingredients

  • Chicken thighs (bone-in, skin-on or boneless, skinless)
  • Potatoes (cut into bite-sized pieces)
  • Carrots (chopped)
  • Broccoli florets
  • Olive oil
  • Fresh rosemary (chopped)
  • Garlic cloves (minced)
  • Salt
  • Black pepper

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine the potatoes and carrots with a drizzle of olive oil, salt, and pepper.
  3. Spread the seasoned potatoes and carrots onto a large, rimmed baking sheet.
  4. Roast for 15 minutes.
  5. While the potatoes and carrots roast, toss the chicken thighs with olive oil, minced garlic, chopped rosemary, salt, and pepper in the same bowl.
  6. Remove the baking sheet from the oven. Push the partially cooked vegetables to one side.
  7. Arrange the seasoned chicken thighs on the other side of the sheet pan.
  8. Return the pan to the oven and roast for another 15 minutes.
  9. Add the broccoli florets to the pan, tossing them lightly with any pan juices.
  10. Continue roasting for 10-15 more minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the vegetables are tender.
  11. Serve immediately directly from the pan.

Notes

  • Use bone-in, skin-on chicken thighs for the crispiest skin and juiciest meat.
  • Cut all vegetables into uniform sizes so they cook evenly alongside the chicken.
  • Feel free to substitute other sturdy vegetables like Brussels sprouts or sweet potatoes.
  • If your pan is crowded, use two sheet pans to allow everything to roast instead of steam.

Nutrition

Find it online: https://afripaket.com/sheet-pan-garlic-rosemary-chicken-easy/