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a rosemary lemon chicken bake with golden thighs and crispy potatoes on a sheet pan with lemon slices, on a wooden kitchen table, natural light, shallow depth of field, wide horizontal landscape composition

Rosemary Lemon Chicken Bake

Chicken and potatoes are roasted with rosemary and lemon until everything is golden and crispy.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 6 bone-in chicken thighs
  • 1.5 lb baby potatoes halved
  • 3 tbsp olive oil
  • 2 lemons one juiced, one sliced
  • 2 tbsp fresh rosemary chopped
  • 4 cloves garlic minced
  • 1 tsp salt

Method
 

  1. Preheat the oven to 425F.
  2. Toss the potatoes with olive oil, half the rosemary and salt on a sheet pan.
  3. Nestle the chicken thighs among the potatoes and rub with lemon juice, garlic and the rest of the rosemary.
  4. Tuck lemon slices around the pan.
  5. Roast 35 to 40 minutes until the chicken is crisp and the potatoes are tender.

Notes

Give the potatoes a 10-minute head start if you want them extra crispy.