Lemon Thyme Sheet Pan Chicken And Potatoes Food

SHEET-PAN LEMON GARLIC CHICKEN

Steps:

• Preheat oven to 425°. In a small bowl, whisk the first 7 ingredients until blended. Pour 1/4 cup marinade into a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate 30 minutes. Cover and refrigerate remaining marinade., Drain chicken, discarding any remaining marinade in bowl. Place chicken in a 15x10x1-in. baking pan; add potatoes in a single layer. Drizzle reserved marinade over potatoes; top with lemon slices. Bake until a thermometer inserted in chicken reads 170°-175° and potatoes are tender, 40-45 minutes. If desired, broil chicken 3-4 inches from heat until deep golden brown, about 3-4 minutes. Sprinkle with parsley before serving.

SUNNY'S ROASTED ROSEMARY AND THYME CHICKEN, CARROTS AND POTATOES

Steps:

• Preheat the oven to 450 degrees F.
• On a large baking sheet with sides, add half the lemon slices to half of the sheet and arrange the chicken skin-side up over them. Drizzle with olive oil and season generously with salt and pepper. Hit the chicken with a few dashes of paprika, then move on to the other half of the sheet. Add the potatoes and carrots cut-side down to the empty half of the sheet. Top everything with the thyme and rosemary, then drizzle with olive oil and sprinkle with salt and pepper. Over the portion of the baking sheet with the chicken, add the remaining lemon slices and season again with salt, pepper and paprika.
• Roast until the chicken is cooked through, about 40 minutes. Discard the rosemary, thyme and lemon slices. Remove the chicken from the sheet and cover gently with aluminum foil (no need to crimp the edges, just lay it over it until ready to serve).

BAKED LEMON CHICKEN AND POTATOES RECIPE

Steps:

• Move oven rack up one level from center. Preheat oven to 400 degrees and spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray (preferably use a dark coated baking sheet to encourage browning).
• In a small mixing bowl whisk together olive oil, lemon zest, lemon juice, garlic, thyme, rosemary, and 3 Tbsp parsley.
• Place potatoes in a large mixing bowl then pour or spoon half the herb mixture over the potatoes. Toss to evenly coat, season with salt and pepper to taste and toss.
• Spread potatoes evenly over prepared baking sheet.
• Place chicken in now empty large mixing bowl, pour remaining half of the herb mixture over chicken and toss to evenly coat. Season both sides of thighs with salt and pepper and place evenly over potato layer on baking sheet.
• Bake in preheated oven until chicken is cooked through and potatoes are tender, about for 45 minutes. For more browned chicken broil during the last few minutes.
• If you find the chicken is done earlier than the potatoes you can remove chicken to a plate and continue to bake potatoes until soft.
• Remove from oven and sprinkle remaining parsley over everything and serve.

GREEK LEMON CHICKEN AND POTATOES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.
• Place chicken pieces in large bowl. Season with salt, oregano, pepper, rosemary, and cayenne pepper. Add fresh lemon juice, olive oil, and garlic. Place potatoes in bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade.
• Transfer chicken pieces, skin side up, to prepared roasting pan, reserving marinade. Distribute potato pieces among chicken thighs. Drizzle with 2/3 cup chicken broth. Spoon remainder of marinade over chicken and potatoes.
• Place in preheated oven. Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, keeping chicken skin side up; continue baking until chicken is browned and cooked through, about 25 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to serving platter and keep warm.
• Set oven to broil or highest heat setting. Toss potatoes once again in pan juices. Place pan under broiler and broil until potatoes are caramelized, about 3 minutes. Transfer potatoes to serving platter with chicken.
• Place roasting pan on stove over medium heat. Add a splash of broth and stir up browned bits from the bottom of the pan. Strain; spoon juices over chicken and potatoes. Top with chopped oregano.