Sheet Pan Lemon Chicken and Potatoes

Step 1

Preheat oven to 425°F. Set an oven rack to the middle position.

Step 2

Rinse chicken pieces and pat dry. Wash potatoes and carrots and pat dry.

Step 3

Zest lemon, cut in half and juice the whole lemon.

Step 4

Finely chop rosemary, thyme, and garlic with a knife or in a mini food processor. Mix together with lemon juice, lemon zest, 4 tablespoons olive oil, salt, and pepper.

Step 5

In a large bowl, or directly on the sheet pan, toss potatoes and carrots with half of the lemon marinade and spread out over the pan.

Step 6

Toss the chicken pieces with the remainder of the lemon marinade and arrange on the sheet pan. Be sure everything is in a single layer.

Step 7

Drizzle the remaining 1 tablespoon olive oil, if needed, over the chicken, potatoes, and carrots.

Step 8

Place into the oven and bake for 35-40 minutes, depending on the size of your chicken pieces. Check to make sure the potatoes are cooked through by piercing with a fork.

Step 9

Remove from the oven and let rest for 5-minutes before serving.