Sheet Pan Chicken dinners are a mainstay of the busy household! They come together so quickly and easily you’ll wonder why you never served them more often!
6 Bone-In, Skin-On Chicken legs
¾ lb (340g) baby red potatoes, skins on quartered
10 Baby Brussel sprouts, sliced in half
5–6 baby carrots, peeled and kept whole
3 tbsp. (45 ml) fresh lemon juice
1/3 cup (80ml) olive oil
3 garlic cloves, sliced
2 tbsp. (30ml) fresh rosemary, minced
salt and pepper to taste
Preheat oven to 400F(200C)
In a large 9 x 13 (23 x 34) casserole dish combine lemon juice, olive oil, rosemary, garlic, salt and pepper. Whisk together. Add chicken legs and coat all over with mixture and then transfer to sheet pan, do the same with each of the veggies and transfer to sheet pan as well.
Place pan in the oven and roast for 35-45 minutes, or until the chicken is golden brown and cooked through and veggies are tender and caramelized. This can depend upon the size of your chicken legs and size of your veggies. Bigger chicken legs and veggies could take a bit more time.
Transfer veggies to a large platter, serve chicken on top. Garnish with fresh rosemary.
I like to use bone-in, skin on chicken legs. I think they are the most flavorful cut of chicken and they are the cheapest too!
Be sure to slice the garlic instead of mince or chopping it. This will assure that your garlic will caramelize and not burn.
If you have a Trader Joe’s near you they sell the baby carrots already peeled and ready to go! A great time saver!
- Category: Main
- Method: Roast
- Cuisine: American
Keywords: Sheet Pan Chicken, Sheet Pan Chicken with Potatoes, Sheet Pan Chicken with Veggies