Name: One Pan Lemon Rosemary Chicken Thighs
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 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

Ingredients

Scale

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

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Instructions

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.