One Pan Lemon Rosemary Chicken Thighs

Name: One Pan Lemon Rosemary Chicken Thighs
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1/4 cup olive oil; 2 lemons, divided (one zested and juiced; another thinly sliced); 1 tablespoon Dijon mustard; 2 teaspoons minced garlic; Salt and pepper, to taste; 4 large bone-in, skin-on chicken thighs (about 1 3/4 lbs); 1 lb Brussels sprouts, cut in half; 1 large sweet potato, cut into 1-inch cubes; 4 sprigs fresh rosemary

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Prep Time: 15 minutes

Cook Time: 40 minutes

Total: 55 minutes

Servings: 4

Cost: $6.08 /serving

Author : Adapted from <a href="https://www.rachaelraymag.com/recipe/lemon-rosemary-roasted-chicken-thighs-with-potatoes" rel="nofollow" target="_blank">Rachael Ray Every Day</a>

Ingredients

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1/4 cup olive oil2 lemons, divided (one zested and juiced; another thinly sliced)1 tablespoon Dijon mustard2 teaspoons minced garlicSalt and pepper, to taste4 large bone-in, skin-on chicken thighs (about 1 3/4 lbs)1 lb Brussels sprouts, cut in half1 large sweet potato, cut into 1-inch cubes4 sprigs fresh rosemary

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Instructions

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Step 1

Heat oven to 425 degrees F.

Step 2

In a small bowl, whisk olive oil, lemon zest and juice, Dijon mustard, minced garlic and salt and pepper to taste.

Step 3

In large bowl, pour dressing over sliced lemon, chicken thighs, Brussels sprouts, sweet potato and rosemary. Gently toss to combine. Arrange mixture in even layer on rimmed baking sheet, chicken skin-side up. Season chicken with more salt and pepper, if desired.

Step 4

Roast 40 to 45 minutes until chicken is cooked through and vegetables are tender. If desired, heat under broiler 5 minutes until chicken skin is deep golden brown.