Rosemary Garlic Sheet Pan Chicken
I am finally getting to share one of my absolute favorite recipes! It is EASY to make and baked all at the same time on one pan. This rosemary garlic sheet pan chicken is healthy, delicious and a household favorite.
You will need a large sheet pan for this recipe. I highly recommend purchasing the pro series sheet pan from Sur La Table. It is my favorite pan to use. It is a bit more expensive but worth every penny. I have purchased cheaper ones that make the food stick, they warp and have thrown them away. Don’t waste your money. The pro series pans I have had forever and they still work great. They are a good investment in the kitchen and will make your life easier.
I use carrots, potatoes and onions as my vegetable choices because it is what my family asks for. You can swap out these for any vegetable you and your family like. Some of my favorites to use are brussels sprouts, broccoli or cauliflower.
TIP: When serving, use a long serving platter like the one in this photo. It provides for a nice presentation. Add fresh rosemary as a garnish on the sides and you will present a very impressive dish!
Rosemary Garlic Sheet Pan Chicken
Equipment
- Sheet Pan
- 2 gallon Ziploc bags (or large bowls)
- Cutting Board
- Sharp knife
Ingredients
- 2 lbs chicken thighs
- 6 cloves garlic
- 1 bunch fresh rosemary
- olive oil I just eyeball it… but I wrote 2 teaspoons in recipe
- salt & pepper
- 1/2 bag baby carrots
- 1 bag baby potatoes Can use 2 large potatoes chopped
- 1/2 red onion chopped into large chunks (optional)
Instructions
- Preheat oven to 350.
- Dice garlic.
- Peel rosemary leaves off stem, place in pile, mince.
- Divide garlic and rosemary into 2 equal piles.
- Place chicken into gallon sized Ziploc bag.
- Take half of the rosemary and garlic, along with 2 teaspoons of olive oil and pour onto chicken.
- Add salt and pepper, seal bag, toss until the chicken is evenly coated.
- Open the Ziploc bag and place the chicken on the sheet pan, spreading out the pieces.
- Slice baby carrots in half.
- Slice baby potatoes in half or large russets into quarters, then 1/2 inch pieces.
- Throw carrots, potatoes and other half of rosemary and garlic into a Ziploc bag, along with 2 teaspoons of olive oil, salt and pepper.
- Open Ziploc bag and pour onto sheet pan around chicken. Do not let veggies sit on top of chicken.
- Place in oven for 30 minutes or until the internal temperature of the chicken reaches 180.
- Sit back, relax and catch up on your favorite TV shows.
- Place on a long serving platter. Use extra rosemary as garnish.
- Enjoy!
For more healthy recipes like this rosemary garlic sheet pan chicken, head to the food section of this blog by clicking HERE.
