Chicken Sheet Pan Dinner with Lemon and Rosemary

Chicken Sheet Pan Dinner with Lemon and Rosemary

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

1 hr total time

30 mins active time


Serves 4



For the chicken:

  • 2 tsp kosher salt
  • ½ tsp mustard powder
  • ¼ tsp paprika
  • ¼ tsp freshly ground black pepper
  • 4 x 8 oz bone-in and skin-on chicken thighs
  • 1 tbsp fresh lemon juice
  • 1 tbsp olive oil

For the vegetables:

  • 2 small carrots
  • 2 small parsnips
  • 1 small red onion
  • 8 oz Brussels sprouts
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • Freshly ground black pepper

    to season

For the dressing:

  • 3 tbsp olive oil
  • 2 cloves garlic


  • 1 tbsp finely chopped rosemary
  • 2 tsp grated lemon zest
  • 1 tbsp fresh lemon juice
  • ½ tsp kosher salt


  • 1Insert the wire rack into position 6 and place the roasting pan in the oven to heat. The burst of heat from the hot pan crisps the chicken skin and stops it sticking to the pan. Meanwhile, continue to the next step.
  • 2Combine the salt, mustard, paprika and pepper. Drizzle the chicken with the lemon juice, spice mixture and oil, turn to coat between each addition.
  • 3Once preheated, place the chicken, skin side down, in the hot pan and start the timer. When the Rotate Remind signals, rotate the pan and turn the chicken over and continue cooking. Meanwhile, prepare the vegetables.
  • 4Cut the carrots and parsnips into 3-inch long and ¾-inch wide wedges and place in a bowl. Cut the onion into ¾-inch 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.
  • 5To test if the chicken is ready, insert a meat thermometer into the thickest part, away from the bone, it should read a minimum of 167°F. If not, give it a bit more.
  • 6Transfer 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.
  • 7Place the vegetables in the oven and start the timer. Meanwhile, make the dressing.
  • 8Heat 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.
  • 9Pierce the vegetables with a knife, the knife should slide easily in without any resistance. If not, give it a bit more.
  • 10Place 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.
  • 11Start the timer and broil.
  • 12The chicken should be browned and crisp. If not, give it a bit more.
  • 13Drizzle with the dressing.