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By entertainingwithbeth.com
Sheet Pan Chicken Recipe with Potatoes and Veggies
4 steps
Prep:30minCook:40min
Sheet Pan Chicken dinners are a mainstay of the busy household! They come together so quickly and easily you'll wonder why you never served them more often!
Updated at: Fri, 01 Oct 2021 22:22:49 GMT
Nutrition balance score
Good
Glycemic Index
64
Moderate
Glycemic Load
9
Low
Nutrition per serving
Calories623.6 kcal (31%)
Total Fat46.5 g (66%)
Carbs13.7 g (5%)
Sugars1.4 g (2%)
Protein36.5 g (73%)
Sodium319.9 mg (16%)
Fiber2.2 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Preheat oven to 400F(200C)
Step 2
In a large 9 x 13 (23 x 34) casserole dish combine lemon juice, olive oil, rosemary, garlic, salt and pepper. Whisk together. Add chicken legs and coat all over with mixture and then transfer to sheet pan, do the same with each of the veggies and transfer to sheet pan as well.
Step 3
Place pan in the oven and roast for 35-45 minutes, or until the chicken is golden brown and cooked through and veggies are tender and caramelized. This can depend upon the size of your chicken legs and size of your veggies. Bigger chicken legs and veggies could take a bit more time.
Step 4
Transfer veggies to a large platter, serve chicken on top. Garnish with fresh rosemary.
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