the Breville Test Kitchen

Chicken Sheet Pan with Lemon & Rosemary

Name: Chicken Sheet Pan with Lemon & Rosemary
Cook time: 1800 s
Total time: 3600 s
Yield: Serves 4
Ingredients: 2 tsp kosher salt; ½ tsp mustard powder; ¼ tsp paprika; ¼ tsp freshly ground black pepper - to season; 4 x 225 g bone-in, skin-on chicken thighs; 1 tbsp fresh lemon juice; 1 tbsp olive oil; 2 small carrots; 2 small parsnips; 1 small red onion; 225 g Brussels sprouts; 1 tbsp olive oil; 1 tsp kosher salt; Freshly ground black pepper - to season; 3 tbsp olive oil; 2 cloves garlic - minced; 1 tbsp finely chopped rosemary; 2 tsp grated lemon zest; 1 tbsp fresh lemon juice; ½ tsp kosher salt

Loaded with vegetables and topped with chicken, the flavor is enhanced with a drizzle of a warm rosemary, garlic and lemon infused dressing.

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1 hr total time

30 mins active time

Easy

Serves 4

Ingredients

Measurements:

For the dressing

2 tsp kosher salt
1 tbsp fresh lemon juice
1 tbsp olive oil
1 tbsp olive oil
1 tsp kosher salt
3 tbsp olive oil
2 cloves garlic
minced
1 tbsp finely chopped rosemary
2 tsp grated lemon zest
1 tbsp fresh lemon juice
½ tsp kosher salt

For the chicken

½ tsp mustard powder
¼ tsp paprika
4 x 225 g bone-in, skin-on chicken thighs

For the vegetables

¼ tsp freshly ground black pepper
to season
2 small carrots
2 small parsnips
1 small red onion
225 g Brussels sprouts
Freshly ground black pepper
to season

Instructions

1
Insert the wire rack into position 6 and place the roasting pan on the rack. Set the oven to Roast, Super Convection, 205°C, for 25 minutes, confirm Rotate Remind and press Start to preheat. Meanwhile, continue to the next step.
Tip: The burst of heat from the hot pan crisps the chicken skin and stops it sticking to the pan.
2
Combine the salt, mustard, paprika and pepper. Drizzle the chicken with the lemon juice, spice mixture and oil, turn to coat between each addition.
3
Once preheated, place the chicken, skin side down, in the hot pan and cook for 25 minutes. When the Rotate Remind signals, rotate the pan and turn the chicken over and continue cooking. Meanwhile, prepare the vegetables.
4
Cut the carrots and parsnips into 8cm long and 2cm wide wedges and place in a bowl. Cut the onion into 2cm wedges, leaving the core intact so they hold their shape. Cut the Brussels sprouts in half and add to the bowl. Add the oil, salt and season with pepper and toss.
5
The chicken should be cooked through when a meat thermometer inserted into the thickest part, away from the bone, reads 74°C. If not, cook it a little longer.
6
Transfer the chicken to a dish, skin side up, and keep warm. Drain off the excess fat from the pan. Add the vegetables to the pan and toss.
7
Place the vegetables in the oven. Adjust the time to 20 minutes and press Start. Meanwhile, make the dressing.
8
Heat the oil in a saucepan over medium heat. Add the garlic and cook, stirring for 1 minute, or until lightly browned. Add the rosemary, lemon zest and juice and salt, stir and immediately remove from the heat. Heating the oil brings out the flavors and infuses the dressing.
9
Pierce the vegetables with a knife, the knife should easily slide in without any resistance. If not, cook a little longer.
10
Place the chicken, skin side up, on top of the vegetables, and pour any juice from the chicken over the vegetables. Move the wire rack to position 4.
11
Adjust the oven to Broil, High, for 2 minutes and press Start to broil.
12
The chicken should be browned and crisp. If not, broil for a few more minutes.
13
Serve drizzled with the dressing.