Sheet Pan Lemon Rosemary Chicken

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a healthier fat profile.

chicken thighs

🥗Healthier: skinless chicken breasts

💰Cheaper: bone-in chicken thighs

Skinless breasts are leaner, while bone-in thighs are often cheaper.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: dried thyme

Dried herbs are more shelf-stable and economical.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth can be lower in calories.

Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Season chicken thighs with 1 1/2 teaspoons salt and 1 teaspoon pepper.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side.

Place chicken in a single layer onto the prepared baking sheet.

In a large bowl, combine potatoes, garlic, thyme, rosemary, lemon and 2 tablespoons olive oil; season with salt and pepper, to taste.

Place potato mixture in a single layer around the chicken on the prepared baking sheet.

Place into oven and roast until the chicken is almost cooked through and the potatoes are almost tender, about 25-30 minutes.

In a large bowl, massage kale with remaining 1 tablespoon olive oil.

Remove sheet pan from oven; stir potatoes and add kale. Place into oven and continue to roast for an additional 10-12 minutes, or until the kale has crisped. Let stand 5 minutes.

Serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens