Taste of the Ozarks: Sheet Pan Lemon Garlic Chicken
SPRINGFIELD, Mo. (KY3) - Try this chicken recipe.
Sheet Pan Lemon Garlic Chicken
•1/4 cup olive oil
•2 tablespoons lemon juice
•3 garlic cloves, minced
•1-1/2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
•1 teaspoon salt
•1/2 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
•1/4 teaspoon pepper
•6 bone-in chicken thighs
•6 chicken drumsticks
•1 pound baby red potatoes, halved
•1 medium lemon, sliced
•2 tablespoons minced fresh parsley
1. Preheat oven to 425°. In a small bowl, whisk the first 7 ingredients until blended. Pour 1/4 cup marinade into a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate for 30 minutes. Cover and refrigerate the remaining marinade.
2. Drain chicken, discarding any remaining marinade in a bowl. Place chicken in a 15x10x1-in. baking pan; add potatoes in a single layer. Drizzle reserved marinade over potatoes; top with lemon slices. Bake until a thermometer inserted in the chicken reads 170°-175° and potatoes are tender, 40-45 minutes. If desired, broil chicken 3-4 inches from heat until deep golden brown, about 3-4 minutes.
Sprinkle with parsley before serving.
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