Sheet-Pan Lemon Rosemary Chicken with Carrots and Potatoes
A very simple sheet-pan chicken dinner using mostly in-season Massachusetts produce for late March: carrots, potatoes, onion, lemon, and rosemary.
Ingredients
- Bone In Chicken Thighs 1 package (about 1.25-1.5 lb) $4.99
- Organic Carrot Bunch 1 bunch $2.29
- Organic Yellow Potato 2 medium $2.59
- Organic Yellow Onion 1 medium $2.69
- Organic Lemon Bag 1 lemon $5.32
- Organic Rosemary, 0.75 OZ 1 sprig $2.99
- Olive oil 2 tablespoons
- Salt and black pepper to taste
Instructions
- Heat oven to 425°F.
- Cut the carrots, potatoes, and onion into large bite-size pieces. Slice the lemon. Strip the rosemary leaves.
- Spread the vegetables on a sheet pan and toss with olive oil, salt, and pepper.
- Season the chicken with salt, pepper, and rosemary. Place on the pan with the vegetables. Add lemon slices around the pan.
- Roast 30 to 35 minutes until the chicken is cooked through and the vegetables are tender.
- Serve the chicken with the roasted vegetables and squeeze roasted lemon over top.
Cook time: 40 minutes
Estimated cost: $12-15
Health notes: High protein; balanced with root vegetables.
Drink pairing: Sauvignon Blanc