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When it comes to preparing a dish that embodies both simplicity and sophistication, Zesty Lemon Rosemary Chicken & Potato Delight stands out as a perfect choice. This recipe combines vibrant flavors with aromatic ingredients, creating a meal that is not only visually appealing but also bursting with taste. The harmonious blend of zesty lemon and fragrant rosemary elevates the chicken and potatoes, making this dish a delightful centerpiece for any dinner table.

Lemon Rosemary Chicken & Potato Sheet Pan

Discover the delightful flavors of Zesty Lemon Rosemary Chicken & Potato Delight, a perfect blend of simplicity and sophistication. This recipe features succulent chicken thighs marinated in zesty lemon and aromatic rosemary, accompanied by tender Yukon Gold potatoes. Ideal for any occasion, from weeknight dinners to special gatherings, its comforting nature makes it a family favorite. Easy to prepare and bursting with flavor, this dish is sure to impress your guests and bring joy to your table.
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Ingredients
  

4 bone-in, skin-on chicken thighs

2 large Yukon Gold potatoes, cut into wedges

1 lemon, both zested and juiced

3 tablespoons extra virgin olive oil

4 cloves garlic, finely minced

2 teaspoons fresh rosemary, finely chopped (or substitute with 1 teaspoon dried rosemary)

1 teaspoon dried oregano

1 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

Fresh rosemary sprigs, for garnish

Instructions
 

Preheat the Oven: Start by preheating your oven to 425°F (220°C), giving it time to fully heat while you prepare the ingredients.

    Prepare the Marinade: In a spacious mixing bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, chopped fresh rosemary, dried oregano, smoked paprika, and a generous pinch of salt and pepper. Whisk together until well blended, creating a flavorful marinade.

      Marinate the Chicken: Add the chicken thighs to the bowl with the marinade. Ensure each piece is thoroughly coated by turning them in the mixture. Cover and refrigerate for at least 30 minutes to allow the flavors to meld (or up to 2 hours if you have more time).

        Prepare the Potatoes: While the chicken is marinating, take the potato wedges and place them in another bowl. Drizzle with the remaining marinade, adding a splash more olive oil and a pinch of salt and pepper if needed. Toss well until all the wedges are evenly coated with the marinade.

          Assemble on Sheet Pan: On a large, rimmed baking sheet, arrange the marinated chicken thighs in the center. Spread the potato wedges around the chicken, making sure to leave some space between them for even cooking.

            Roast in the Oven: Transfer the baking sheet to your preheated oven and roast for approximately 35-40 minutes. The chicken is done when it reaches an internal temperature of 165°F (75°C) and the potatoes are golden brown and tender. For optimal browning, flip the potato wedges halfway through the cooking time.

              Garnish and Serve: Once cooked, carefully remove the baking sheet from the oven. Allow the dish to rest for a few minutes to let the juices settle. Garnish with fresh rosemary sprigs before serving to add an aromatic touch.

                Prep Time, Total Time, Servings: 10 min | 50 min | Serves 4

                  - Presentation Tips: Serve the chicken and potatoes directly from the baking sheet for a rustic look, or plate on individual dinner plates, drizzling any remaining juices over the top for added flavor. Enjoy!