This Sheet Pan Lemon Rosemary Chicken Thigh Dinner is a perfect quick meal! Made with only 10 simple ingredients, it’s absolutely delicious, paleo + whole30. This post is sponsored by Just BARE® Chicken.
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There is seriously nothing better than a quick one pan meal like this Sheet Pan Lemon Rosemary Chicken Thigh Dinner!
It requires minimal ingredients and prep time, uses only one dish (less for you to wash!) and is SO tasty. Plus, the lemon and rosemary flavor combo is out of this world!
If you haven’t realized this by now, we love all things citrus and herbs when it comes to chicken. This Lemon Rosemary Crockpot Chicken is one of our favorites, along with this Ginger Lime Sheet Pan Chicken.
Both are equally delicious and simple to make, but this Sheet Pan Lemon Rosemary Chicken Thigh Dinner (and chicken thighs in general) is definitely my new favorite!
If you love healthy sheet pan dinners, check out these 25 Healthy Sheet Pan Dinners!
Things we used to make these sheet pan chicken thighs
Obviously I love this dish for being so simple (I mean how can you go wrong with fresh squeezed lemon juice and zest, rosemary, veggies and potatoes) but the real reason I love it is the chicken thighs!
Truthfully, up until recently I never was a fan of chicken thighs. I found them to be a little icky, and always opted for chicken breasts instead. After trying Just BARE®‘s chicken thighs, I can officially say I am converted!
These chicken thighs are seriously SO GOOD. Unlike other chicken thighs I’ve purchased, they aren’t slimy and covered in excess fat. They’re very hearty and have a ton of meat on them!
And when you bake them.. OMG the skin is ridiculously crispy.
How to make Lemon Rosemary Chicken Thighs
These Lemon Rosemary Chicken Thighs are SO easy to make.
First, whisk together your marinade. Add your chicken to a bag with the marinade and let it marinate for at least 5 minutes.
While chicken is marinating, cut brussels sprouts + potatoes.
Place chicken thighs on lined baking sheet, reserving the marinade in the dish.
Toss brussels sprouts + potatoes in remaining marinade until coated.
Bake until crispy and enjoy!
We love making this on a busy weeknight, and last week we actually doubled it so that we could meal prep for the week ahead! I like to save the bones/any scraps and use them to make my Crockpot Bone Broth.
I know you guys are going to love this easy tasty meal! It’s a staple in our house + I think it will be in your house too!
Substitutions for these Lemon Rosemary Chicken Thighs:
This is a versatile recipe so you can substitute many of the ingredients.
Herbs – If you don’t like rosemary, you can sub basil or thyme. Either one would be delicious in this dish!
Meat- If you don’t have chicken thighs, you can use chicken breasts or even chicken tenders. You can also use boneless chicken thighs, or even wings/drumsticks! I bet this would also be delicious on salmon. Different meat cooks at different temperatures, using a meat thermometer is the best way to ensure that your chicken is cooked. The internal temp on chicken thighs should be 165 degrees.
Veggies – You can sub brussels sprouts with broccoli or butternut squash
WW Freestyle Note- Points calculated using boneless, skinless thighs. Points calculated counting 1/2 the amount of oil as most of it cooks off because it is a marinade. Save 5SP per serving by skipping the potatoes. Save 6SP per serving by using boneless, skinless chicken breast.
Grilling- This marinade is amazing on grilled chicken!
Other cooking options:
Crockpot/Instant Pot: We have not tried making this in our crockpot/instant pot and wouldn’t recommend it. The oven helps to broil the chicken and get a crispy glaze on top of the chicken that you can’t get in the crockpot or instant pot. If you would like to try it, you can follow the instructions in this post for crockpot/instant pot.
Grilling: This marinade is fantastic on the grill! It’s also delicious on grilled veggies
Skillet: You can pan sear this chicken, but we don’t recommend it. You’ll need to use multiple pans for all the components of the dish, and it’s much easier to cook on one pan in the oven!
Is it safe to use the same marinade from the chicken on the veggies?
I’ve had a few people ask if this is safe to do because you’re technically cross contaminating the brussels with raw chicken marinade. If you were cooking the vegetables at a different temperature than the chicken, this would be a BIG no.
Since everything is going in the oven at once and cooking for the same time – you’re in the clear! However, if this idea still bothers you, simply divide the marinade up before adding it to the chicken!
Storing Lemon Rosemary Chicken:
Storing: We recommend storing this chicken in the fridge for up to 4 days. It is great for meal prepping!
Freezing: I haven’t frozen this recipe but I do not think it would freeze well.
Reheating: You can reheat this chicken in the microwave, but we recommend using a toaster oven!
Other healthy sheet pan recipes
Sheet pan dinners are simply the best. We have a whole free sheet pan ebook here! They’re so easy to make (and clean up!) here are some of our favorites:
- Maple Mustard Pork Tenderloin Dinner
- Balsamic Chicken and Veggies
- Lemon Garlic Chicken Dinner
- 25 Easy Whole 30 Sheet Pan Dinner Recipes
- Ginger Lime Sheet Pan Chicken
- Apple Pork Tenderloin Sheet Pan Dinner
Lemon Rosemary Chicken Thighs
- 1.25 lbs Just BARE Chicken Thighs (4 thighs)
- 3 cups brussels sprouts (16 oz bag , halvedd)
- 2 cups fingerling potatoes (10 oz, halved)
- Preheat oven to 400 degrees + prepare a baking sheet with parchment paper or grease with olive oil.
- In a bowl whisk together marinade. Place marinade and Just BARE chicken thighs in a dish or large ziploc bag to marinate for at least 5 minutes. (You can marinate overnight ahead of time for more flavor)
- While chicken is marinating, cut brussels sprouts + potatoes.
- Place chicken thighs on lined baking sheet, reserving the marinade in the dish.
- Toss brussels sprouts + potatoes in remaining marinade until coated.
- Fill in remainder of sheet pain with brussels sprouts/potatoes until sheet is covered.
- Bake at 400 degrees for 20 minutes. You can broil for 1-2 minutes to make extra crispy!
- If you don't like rosemary, you can sub basil or thyme. Either one would be delicious in this dish!
- If you don't have chicken thighs, you can use chicken breasts or even chicken tenders
- You can sub brussels sprouts with broccoli or butternut squash
- WW Freestyle Note: Points calculated using boneless, skinless thighs. Points calculated counting 1/2 the amount of oil as most of it cooks off because it is a marinade. Save 5SP per serving by skipping the potatoes. Save 6SP per serving by using boneless, skinless chicken breast.