Chicken thighs and potatoes are mixed with lemon, garlic, and rosemary for a super simple and super delicious sheet pan dinner! This seriously could NOT be easier to make.
Transfer to a sheet pan/rimmed baking sheet and spread out evenly, flipping chicken so the skin side is up.
Roast for 35-40 minutes, or until chicken is cooked to an internal temperature of 180 degrees and potatoes are starting to brown.
Notes
For a lower fat version, use boneless skinless chicken breasts in place of the chicken thighs. Cook for a shorter time, since white meat/boneless meat take shorter to cook. I recommend cooking the potatoes for 20 minutes, then adding the chicken to the pan and cooking with the potatoes for 30 minutes, to make sure the potatoes are fully cooked.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.