One Pan Lemon Rosemary Chicken Thighs
An easy one pan meal with chicken thighs and roasted vegetables seasoned with lemon, rosemary & Dijon mustard.
Servings: 4 servings
Ingredients
- ¼ 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
- 1 ¾ pound bone-in, skin-on chicken thighs
- 1 pound Brussels sprouts cut in half
- 1 large sweet potato cut into 1-inch cubes
- 4 sprigs fresh rosemary
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.
Nutrition
Calories: 608kcal | Carbohydrates: 28g | Protein: 33g | Fat: 42g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 22g | Trans Fat: 0.1g | Cholesterol: 165mg | Sodium: 232mg | Potassium: 1068mg | Fiber: 8g | Sugar: 6g | Vitamin A: 9017IU | Vitamin C: 127mg | Calcium: 99mg | Iron: 4mg