Sheet Pan Lemon Chicken with Vegetables

4 to 6 Servings
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Ingredients

  • Non-stick cooking spray
  • 1 pound new potatoes, halved or quartered
  • 1 large onion, rough chopped
  • 1 pound Brussels sprouts, trimmed and halved
  • 1 pound carrots, peeled and cut into bite-sized chunks
  • 6 to 7 stalks of celery, cut into bite-sized pieces
  • 1/2 cup olive oil, divided
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 2 tablespoons fresh minced rosemary, plus 2 whole sprigs
  • 2 lemons, halved
  • 4 cloves garlic, finely minced
  • 1 3-4 pound chicken, cut up

Directions

  1. Heat oven to 425 degrees F.
  2. Liberally spray a baking sheet with non-stick cooking spray. Spread the potatoes, onion, Brussels sprouts, carrots and celery in one layer on the baking sheet. Drizzle with half of the olive oil and sprinkle with half the salt and pepper.
  3. Whisk the rest of the olive oil, salt and pepper, minced rosemary, juice from the lemons and garlic in a large mixing bowl. Reserve the juiced lemon halves. Add the chicken pieces and toss to coat.
  4. Place the chicken skin side up on the sheet pan with the vegetables. Add the lemon halves and the sprigs of rosemary. Bake 1 to 1 ½ hours or until vegetables are tender and chicken is lightly browned.
  5. Remove from oven and let rest 5 to 10 minutes before serving. Season with additional salt and pepper if necessary.

https://www.cutco.com/learn/sheet-pan-lemon-chicken