I’ve posted several recipes over the years for “one-pot meals” (like Veggie Risotto, Southwest Chicken & Rice, and Unstuffed Bell Peppers to name a few) those wonderfully simple recipes that you only need one pot or pan to make. I’ve become quite the fan of one-pot meals, so much so that recipes that require more than one pan now almost feel like a chore! ;-) Luckily, it’s not just a pot or a pan that can create a one-dish meal. I made today’s recipe using none other than my humble sheet pan (or sheet tray, or baking pan, or whatever you’d like to call it!).
What really gives these “sheet pan meals” the edge over one-pot meals is that you can virtually eliminate the need for clean-up by lining your sheet pan with tin foil or parchment paper before using it. Once your meal has been enjoyed, simply ball the foil up and toss it out. Your sheet pan is still clean, and you’ve saved yourself time and effort on clean-up!
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This dish of roasted chicken and potatoes is far from being the only meal you can make on a sheet pan, but it definitely won’t disappoint! The lemon and herb flavors make it simply irresistible. I was lucky to get even a nibble of it before it all “disappeared!” :-)
Lemon-Rosemary Sheet Pan Chicken and Potatoes
adapted from RachelRayMag.com
- 1 1/2 lbs. chicken thighs, bone-in and skin-on
- 1 1/2 lbs. red potatoes, cut into 1-inch cubes
- 1/2 cup olive oil
- 2 lemons, one sliced thinly, one zested and juiced
- 2 Tbsp country-style Dijon mustard
- 2 cloves garlic, minced
- 1 tsp dried thyme leaves
- 4 sprigs fresh rosemary
Preheat your oven to 425 degrees. To a small bowl, add the olive oil, lemon zest, lemon juice, mustard, garlic, and thyme leaves. Whisk the ingredients to combine, and season with salt and pepper to taste.
On your sheet pan, toss the potatoes, chicken, rosemary sprigs, and lemon slices together with the dressing. Spread the mixture out in a single layer, and arrange the chicken so it is skin-side up.
Place the sheet pan in the oven to roast, turning the potatoes once during cooking. Roast for 35 to 40 minutes, or until the potatoes are golden-brown and the chicken is cooked through.
Serve warm, and enjoy! :-)