Sheet Pan Lemon Rosemary Chicken
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SHEET PAN DINNER! Crispy, juicy chicken thighs with tender baby potatoes and crisped kale. So hearty, so good, so easy!
SHEET PAN CHICKEN DINNERS! Is there anything better? The answer to that is NO. Definitely not.
This is a sheet pan dinner with all the good stuff – bone-in, skin-on chicken thighs, baby pee wee potatoes, and crispy kale all tossed in lemon slices, garlic, thyme and rosemary.
See, I told you. ALL THE GOOD STUFF.
Now I wish I could tell you that you could throw everything on the sheet pan and roast. But the chicken needs a quick little sear on the stovetop first (I know, it’s an extra step but SO SO worth it). From there, you can roast your chicken + potatoes at the same time, adding in your kale bits at the very end so they don’t get overcooked and shriveled. We want them as crisp as possible.
Stay safe, stay healthy, stay positive. We will get through this quarantine/shelter-in-place! With comforting, hearty chicken sheet pan dinners, of course.
Sheet Pan Lemon Rosemary Chicken
Ingredients
- 8 bone-in, skin-on chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 4 tablespoons olive oil, divided
- 1 ½ pounds pee wee potatoes, about 1/2 inch size
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon chopped fresh rosemary
- 1 lemon, sliced
- 1 bunch kale, stems removed and leaves torn into bite-sized pieces
Instructions
- Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Season chicken thighs with 1 1/2 teaspoons salt and 1 teaspoon pepper.
- Heat 1 tablespoon olive oil in a large cast iron skillet over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side.
- Place chicken in a single layer onto the prepared baking sheet.
- In a large bowl, combine potatoes, garlic, thyme, rosemary, lemon and 2 tablespoons olive oil; season with salt and pepper, to taste.
- Place potato mixture in a single layer around the chicken on the prepared baking sheet.
- Place into oven and bake until the chicken is almost cooked through and the potatoes are almost tender, about 25-30 minutes.
- In a large bowl, massage kale with remaining 1 tablespoon olive oil.
- Remove sheet pan from oven; stir potatoes and add kale. Place into oven and continue to roast for an additional 10-12 minutes, or until the kale has crisped. Let stand 5 minutes.
- Serve immediately.
Did you make this recipe?
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I have made this a few times and we love it! I haven’t ever made it with white potatoes, though. I always use sweet potatoes. I have used both bone-in and boneless chicken – same great result!
Love this recipe! I always season my chicken with garlic powder & onion powder as well as s&p. Often use boneless skinless chicken breast instead of thighs since family prefers white meat. It’s great no matter what!
Excellent and very pretty presentation with the dark green kale. I did add little peppers and grape tomatoes (color was really nice). Kale turned out a bit crispy and tasted great – no bitterness.
I did use bone in skin on thighs. (Cut off much of the skin but left the top pieces for crispness.
So yummy and easy to make!!!
This was a hit in my household! We will be making this often. Thanks!
I made this dish last night and it was all gone within minutes! I recently purchased a lemony thyme plant so I was excited to use fresh thyme for this dish–what a difference that makes! I followed the recipe exactly as written and would not change anything. This recipe will surely make it into the monthly rotation of recipes!
I substituted bone-in thighs for boneless and reduced the cook time by 5 or so minutes. I also added crushed garlic cloves and some onion wedges for more kick. I put some fresh chopped rosemary and fresh lemon juice on the chicken before putting it into the oven. Very easy and made for delicious leftovers the next day.
Great way to use the rosemary and lemons from my backyard in California!
Damn delish! My tweaks—I baked for 50-55 mins and I skipped pan-frying/searing the chicken. Used dried herbs instead of fresh (didn’t have fresh) and squeezed 1/2 lemon onto chicken. Stays on rotation.
I really liked, chicken had nice flavor .
I really liked this,
I used skinless, boneless chicken breasts cut in half,
and accidently left the pan in the oven an extra 10 minutes.
Due to my error, it was a little dry. I also didn’t have mini-potatoes,
so I used a regular russet potato cut into cubes.
My only critique would be I wish the chicken had a little more flavor.
If I were to make this again, I think I would perhaps squeeze a little
lemon on the chicken before baking or maybe pre-season and let it
soak in ahead of time. Otherwise, I thought it as great.
My 4 year old ate up the Kale and called it really yummy. (hooray!)
Literally make this 3x a month! 10/10 rating for sure!!
A+
The lemon Rosemary chicken thighs are awesome! Even The kale, whether you use it or if you don’t – at least try it. It’s so much better than I thought it would be!! So great for a couples dinner, most steps are done early so you will be able to enjoy your company or family at dinner!
This is absolutely one of my favorite easy meals! I have made it probably 10 times in the last several months. It’s flavorful, healthy, and my kids will gobble it up! Usually the only meal they all gobble up is tacos, so this makes me happy!
Looks delicious! Is it okay to use chicken breast instead of thighs?
This has become one of our weekly meals! It’s so simple, but feels like a fancy and decadent dish. Even our toddler approves!!
This is one of my absolute favourite recipes to use! That lemony flavor to the vegetables – absolutely yummy. I like adding other vegetables like carrots and beets as well! Next time I’m gonna try brining the chicken first for some added flavor and tenderness.
LIving up to its name, this dish is damn delicious! Made it last night with a package of 10 chicken thighs so the sheet pan was a little tight to stir in kale. Just layered it on top, then spooned some of the juice over it prior to serving. Used small russet potatoes quartered, fresh rosemary and dried thyme. Chicken and potatoes were cooked perfectly. Will definitely make again! Thanks!
Easy and delicious! I left out the thyme and used parsley on the potatoes. I didn’t have kale so I added asparagus from the start and it caramelized beautifully. As with all dishes I find on this site, there were hardly any leftovers!
Question: My daughter all of a sudden will NOT eat chicken thighs. Can this be made with breasts? If so, does it need to be bone in?
Jeannie – Sorry the “Damn Delicious” honcho didn’t respond – -I did it with Chicken Breasts (without bone) and it came out fine. Just watch to time. Bit shorter than using thighs,