one pan lemon rosemary chicken thighs
Does one ever need an intervention from one-pan dinners? You know what I mean — the kind where you throw everything on a sheet pan, stick it in the oven and soon after, dinner is READY. And it usually involves some sort of protein-and-veg situation with a delightful sauce and all of it somehow takes on the flavor of the other things crowding along with it on the sheet pan so every single bite is like a journey to Ultimate Flavortown.
So yeah, those… I don’t think an intervention is needed at all. Just more one-pan dinners, please.
I especially want more dinners in the very near future of this one pan lemon rosemary chicken thighs with sweet potatoes and Brussels sprouts, considering the first one disappeared so quickly. Like, maybe tonight. And also tomorrow.
Our family has been keen on the sheet pan supper idea ever since this post of yore, wherein we made a hearty salad sheet pan-style. But I’ve also made cakes on them, which is pretty neat, and salmon with broccoli or green beans. That, of course, is in addition to all the cookies and breads and roasted veggies and such that have graced my sheet pans over the years, leaving them a little beat up and browned, but no less useful. It just shows how much they are loved.
(Psst — if you’re real curious about the sheet pans I use and know and love so well, it’s these ones from Vollrath. They’re amazing. Get them and be prepared for full-on sheet pan love.)
But let’s talk less about the sheet pans and more about what’s actually ON them. Like these juicy and tender and flavorful bone-in, skin-on chicken thighs tossed in a dressing of oil, garlic, lemon zest and juice, Dijon mustard and salt and pepper. The Brussels sprouts and sweet potatoes also are tossed in the dressing, then everything is arranged on the sheet pan with the chicken skin-side up for maximum skin crispiness. There also are extra lemon slices and fresh rosemary sprigs scattered among the chicken and veg, for even more flava flav. In less than an hour, your kitchen will smell like lemons and rosemary and baked chicken and smiles and rainbows and happiness.
I may be partial to the sheet pan, but I know you can also ditch the vegetables and bake the chicken alone in a casserole dish, or swap the chicken thighs for chicken legs or breasts (I highly recommend sticking with any bone-in, skin-on variety here, though, so they don’t dry out). But really, why mess with what is already a masterpiece of a meal?
Intervention, schmintervention. Just pass me a fork, please.Print
- 1/4 cup olive oil
- 2 lemons, divided (one zested and juiced; another thinly sliced)
- 1 tablespoon Dijon mustard
- 2 teaspoons minced garlic
- Salt and pepper, to taste
- 4 large bone-in, skin-on chicken thighs (about 1 3/4 lbs)
- 1 lb Brussels sprouts, cut in half
- 1 large sweet potato, cut into 1-inch cubes
- 4 sprigs fresh rosemary
- Heat oven to 425 degrees F.
- In a small bowl, whisk olive oil, lemon zest and juice, Dijon mustard, minced garlic and salt and pepper to taste.
- In large bowl, pour dressing over sliced lemon, chicken thighs, Brussels sprouts, sweet potato and rosemary. Gently toss to combine. Arrange mixture in even layer on rimmed baking sheet, chicken skin-side up. Season chicken with more salt and pepper, if desired.
- Roast 40 to 45 minutes until chicken is cooked through and vegetables are tender. If desired, heat under broiler 5 minutes until chicken skin is deep golden brown.
Disclosure: This post contains an affiliate link.