Sheet Pan Lemon Chicken with Salad
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
ready in 1 hr 25 min.
Ready in
Healthy, because
Even smarter
This simple sheet pan recipe makes a great weeknight dinner, containing tons of lean protein and vitamins and minerals from the salad.
These Colorful Roasted Vegetables make a great side to this lemon chicken.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 unwaxed lemons
- 8 sprigs rosemary
- 1 chili pepper (seeds removed; finely chopped)
- 1 chicken (about 3 lbs, cut into 8 pieces)
- 2 Tbsps olive oil (plus extra for drizzling)
- salt
- freshly ground Black pepper
- 1 Tbsp honey
- 2 cloves garlic cloves (finely chopped)
Preparation steps
1.
Squeeze the juice and grate the zest from 1 lemon and cut the other lemons in half.
2.
Strip the needles from 2 rosemary sprigs and finely chop.
3.
Mix the lemon juice and zest with the chopped chilli, chopped rosemary, oil, salt, pepper and honey and rub into the chicken pieces. Reserve the remaining marinade. Cover the chicken and chill for about 30 minutes.
4.
Heat the oven to 350ºF. Lightly drizzle a baking tray with olive oil.
5.
Place the chicken pieces and lemon halves on the baking tray. Sprinkle with the garlic and place the remaining rosemary on the baking tray. Drizzle lightly with oil.
6.
Cook for 25-30 minutes, turning regularly and brushing with the reserved marinade, until the chicken is cooked through, with no pink juices remaining when pierced with a knife.
7.
Serve with spinach and kale.
