Roasted Lemon Rosemary Chicken | Sheet Pan Dinner Recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

whole chicken

💰Cheaper: chicken thighs

Chicken thighs are often cheaper and more flavorful.

fresh rosemary

💰Cheaper: dried rosemary

Dried rosemary is less expensive and has a longer shelf life.

chicken broth

💰Cheaper: water

Water can be used for a lighter flavor.

Chop up fresh rosemary and garlic.

Add fresh lemon juice, stream in olive oil, and season with salt, black pepper, and paprika to make a quick marinade.

Set the marinade aside.

Season both sides of the chicken thighs with salt and freshly ground black pepper.

Cut cauliflower into small florets and mix it with the marinade.

Add the chicken to the bowl and coat both the chicken and cauliflower in the marinade.

Place the chicken pieces on a sheet pan prepared with parchment paper.

Add the cauliflower around the chicken thighs, ensuring it's not on top of them.

Dot lemon slices around the chicken for extra flavor.

Pop the sheet pan into the oven preheated to 425 degrees Fahrenheit for about 35 to 40 minutes.

Check the chicken's internal temperature; it should reach about 165 degrees Fahrenheit when done.

Remove from the oven and sprinkle fresh rosemary on top for color.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens