Sheet Pan Rosemary Chicken Recipes

SHEET PAN ROSEMARY CHICKEN RECIPE

Steps:

• Preheat oven to 400°F
• Add the walnuts, Parmesan cheese, rosemary and salt to the bowl of your food processor
• Process on high until all of the walnuts are ground and the mixture is fine
• Set aside 5 tablespoons and then pour the remaining mixture into a low, shallow bowl
• Put the sweet potatoes in a large bowl, add 1 tbsp olive oil, 1 tbsp lemon juice and 3 tbsp of the rosemary walnut mixture, toss to evenly coat
• Spray a large baking sheet with non-stick spray (or use parchment paper)
• Pour the sweet potatoes onto the tray and spread them into a single layer
• Put the pan in the oven to bake for 20 minutes
• While the sweet potatoes are baking prep the chicken and Brussels sprouts
• Pan the chicken breasts dry
• Using a sharp knife, slice the breasts in half so they are half the thickness
• Working 1 piece at a time, dip the breasts into the rosemary walnut mixture in the shallow bowl, coat completely on both sides, set aside
• In the same bowl you used for the sweet potatoes add the brussel sprouts
• Add 1 tbsp olive oil and 1 tbsp lemon juice, toss
• Add the remaining 2 tbsp of rosemary walnut mixture, toss to coat
• After 20 minutes, remove the pan from the oven
• Make room on the tray for the chicken breasts among the sweet potatoes
• Finally add the Brussels sprouts, scattered where you have room**
• Put the tray back in the oven to bake 15 minutes
• After 15 minutes switch the oven to broil, broil for 2-3 minutes to brown the chicken
• Remove tray from the oven and serve the chicken over the sweet potatoes and Brussels sprouts

30-MINUTE SHEET PAN ROSEMARY CHICKEN

Steps:

• Preheat oven to 450 F.
• Add olive oil, lemon juice, garlic, rosemary, salt and pepper to a small bowl and mix to combine.
• Add chicken and veggies to a parchment-lined sheet pan. Drizzle olive oil-lemon juice mixture overtop, rubbing it over chicken and tossing veggies.
• Bake for 15-20 minutes, flipping chicken and stirring veggies halfway through, until chicken is fully cooked. Time will depend on the size of breasts - the smaller the breast, the lower the cook time. I always check at the 15 minute mark before adding more time.
• Serve and enjoy!

ROSEMARY-PAPRIKA CHICKEN AND FRIES

Steps:

• Heat the oven to 425 degrees, and place a sheet pan on the oven's lowest rack to heat. In a liquid measuring cup or small bowl, stir together the mayonnaise, lemon zest and garlic. Season with salt and pepper.
• Transfer half of the mayonnaise mixture (about ¼ cup) to a medium bowl. Stir in the smoked paprika, rosemary, red-pepper flakes and ½ teaspoon black pepper. Season the chicken all over with 1½ teaspoons salt. Add the chicken to the bowl of paprika-mayonnaise, and rub it all over the chicken. Set aside.
• Halve the potato crosswise (no need to peel), then cut it into ¼-inch-thick fries. Right on the cutting board, drizzle with the olive oil, and season with salt and pepper. Toss to coat.
• Place the chicken breasts skin side down on the heated sheet pan, then scatter the potatoes around the chicken in a single layer. Roast on the bottom rack for 15 minutes, then flip the chicken so the skin side is up. (No need to turn the potatoes.) Roast for another 10 to 15 minutes, until the fries are browned underneath and the chicken registers 155 degrees when an instant-read thermometer is inserted in the thickest part. (The temperature will rise as the meat rests.) Let the chicken rest for at least 5 minutes, then cut the chicken meat from the bones and slice. Stir the lemon juice into the remaining mayonnaise mixture. Eat the chicken with the fries and a puddle of the lemon-garlic mayo for dipping.

ONE-PAN MAPLE ROSEMARY CHICKEN RECIPE BY TASTY

Steps:

• Preheat the oven to 400ºF (200ºC) and line a baking sheet with parchment paper.
• To the baking sheet, add the purple potatoes, Brussels sprouts, baby carrots, butternut squash, apple, and red onion.
• In a small bowl, whisk together the Dijon mustard, maple syrup, garlic, rosemary, and lemon juice.
• Lay the chicken thighs skin-side down on top of the vegetables. Season the chicken with salt and pepper, then brush with about ⅓ of Dijon-maple mixture.
• Bake for 30 minutes, or until juices from the chicken run clear. Optional: Broil for 2-3 minutes to brown and crisp the chicken skin.
• Serve the chicken with the vegetables.
• Enjoy!