Garden to table – Rosemary Lemon Chicken

by Trish Watson Here’s a recipe that is sure to please your whole family. It is quick to have on the dinner table, especially if you prep the veggies and make the rosemary mixture ahead. If your family doesn’t care for chicken thighs, you may substitute with breasts. Just adjust your cooking time. ROSEMARY-LEMON SHEET PAN CHICKEN Ingredients: 1 lb. Yukon Gold potatoes, cut into eighths 8 cloves garlic, peeled 4 shallots, peeled and quartered 4 Tbsp. olive oil, divided salt and pepper 2 Tbsp. each, minced fresh rosemary and garlic 1 Tbsp. honey 1 tsp. salt 1/2 tsp. black pepper 8 bone-in, skin-on chicken thighs 1 lemon, thinly sliced 4 cups fresh baby spinach, washed Directions: Preheat oven to 450 degrees, with a baking sheet inside Toss potatoes, garlic cloves and shallots with 2 Tbsp. olive oil, season with salt and pepper.  Arrange mixture on the preheated baking sheet and roast for 15 minutes, flip. While veggies are cooking, combine rosemary, garlic, 2 Tbsp. oil, honey and salt and pepper.  Coat the chicken with the mixture.  Add thighs and lemon slices to the baking sheer and roast until potatoes are fork-tender and chicken registers 165 degrees.  This should take 25-30 minutes more.  Add spinach to the baking sheet during the last three minutes and cook until wilted.

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