Sheet Pan Lemon Rosemary Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 1 lb bone-in, skin-on chicken thighs
  • 1 lemon, the juice of
  • ¾ tsp sea salt for marinade
  • ¼ tsp garlic powder or granules
  • 6 carrots, cleaned, peeled and rough chopped into fourths (optional: I used multi-colored carrots)
  • 2 celery ribs, cleaned & rough chopped into fourths
  • olive oil for roasting
  • ¼ tsp sea salt for roasting veggies, approximately
Instructions
  1. In a medium sized bowl, marinate chicken thighs in the lemon juice and ¾ tsp salt. Marinate overnight up to 24 hours.
  2. Once ready to roast, preheat your oven to 375 degrees F.
  3. On a baking sheet lined with parchment paper, place chicken thighs and the chopped veggies.
  4. Season chicken with garlic powder.
  5. Sprinkle salt over veggies, then drizzle veggies and chicken with olive oil.
  6. Toss veggies only to coat with oil.
  7. Place sheet in oven and bake for 30-35 minutes.
  8. Take out and brush or baste the chicken with the juices.
  9. Place sheet pan back in the oven to brown the top of your thighs. If thighs aren’t browned as desired, consider placing back in the oven on broil or a higher temp for an additional 5-10 minutes. Allow to cool and enjoy!
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/budget-friendly-sheet-pan-chicken-thighs-and-veggie-roast/