Sheet Pan Lemon Rosemary Chicken Thigh Dinner

This year I'm trying to incorporate make more Whole30 meals on a regular basis rather than just doing the Whole30 for a month. I found a pin on Pinterest that led to The Clean Eating Couple for Sheet Pan Lemon Rosemary Chicken Thigh Dinner.

It is quick to prepare and the cooking time is only 20 minutes. The most time-consuming part was cutting the Brussels sprouts and potatoes in half.

The recipe, as printed below, serves two people according to the website. However, three of us had dinner and there were leftovers for about one more meal and a side dish.

The flavor was amazing! It reminded me of lemon rosemary roasted chicken I had in San Francisco back in 1991. I have not been able to find a similar tasting until now.

I will definitely be making this again. Easy to make and flavorful. A great combination!

Sheet Pan Lemon Rosemary Chicken Thigh Dinner

Ingredients

1.25 lbs chicken thighs (I used about 3/4 pound skinless chicken breast and 3/4 pound skinless chicken thighs)
3 cups Brussels sprouts (16 ounce bag, halved)
2 cups fingerling potatoes (10 ounces, halved)

For the marinade:

⅓ cup olive oil
1.5 tablespoon lemon zest (I used the zest from two lemons. It wasn't 1.5 tablespoon, but it was plenty for this recipe)
¼ cup lemon juice, freshly squeezed (worked out to be the juice from the two lemons)
½ tablespoon rosemary, chopped (I used fresh rosemary)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon pepper
½ teaspoon salt

Instructions

Preheat oven to 400 degrees. Prepare a baking sheet with parchment paper or grease with olive oil.

In a bowl, whisk together marinade. Place marinade and chicken in a dish or large ziploc bag to marinate for at least 5 minutes. (You can marinate overnight ahead of time for more flavor.)

While the chicken is marinating, cut the brussels sprouts and the potatoes.

Place the chicken on a lined baking sheet, reserving the marinade in the dish.

Toss the Brussels sprouts and potatoes in the remaining marinade until coated.

Fill in the remainder of the sheet pain with the Brussels sprouts and potatoes until the sheet is covered.

Bake at 400 degrees for 20 minutes. (I baked the dish at 350 degrees for 30 minutes...and then left it in the oven for a bit longer since we were cleaning the barn and had to finish that before the -20 to -30 weather moves in overnight.)

Substitutions for this recipe

If you don't like rosemary, you can substitute thyme or basil.

You can substitute Brussels sprouts with broccoli or butternut squash.