This week marks Week 3 of our Sunday Supper Club Series! And after our entire family was hit hard with winter illnesses, this week we are all craving comfort food and this mama was craving the simplest to execute meal plans! So for Sunday’s main course, this satisfying and easy Sheet Pan Rosemary Lemon Chicken was a real winner, winner, chicken dinner! (ugh…mom joke!) But seriously, this one is always a go-to in my home, whether that be for busy weeknight dinners, or for a comfort meal to nurse my people back to health. Plus the leftover chicken make for wonderful weeknight meals…hello chicken salad, chicken soup, tacos and enchiladas!
Ingredients
Chicken Legs and/or Thighs
Olive Oil
Lemons, chopped and/or sliced, shown here are my favorite Meyer Lemons
Fresh Rosemary, chopped & whole sprigs
Salt & Pepper
Sides : vegetables, for us frozen peas were the real quick and simple option this week. A side salad would also be a welcome addition. Serve with whatever vegetable your family will eat!
To Make
Heat oven to 425 degrees F
Line baking sheet with parchment paper (not mandatory, but my preferred way)
In a bowl toss chicken with olive oil, chopped rosemary, salt & pepper
Line chicken on baking sheet with lemons and additional sprigs of rosemary.
Roast in oven until internal chicken temperature reads 165 degrees F…for us this is about 25 minutes
Remove from oven and squeeze lemon wedges over chicken for all that citrus-y goodness!
Dish up and serve with a side of veggies.
