Rosemary-Lemon Sheet Pan Chicken
with potatoes & spinach
If you prep your veggies and make the rosemary mixture ahead, this easy meal becomes even more streamlined — ideal for weeknights.
Makes 4 servings
Total time: about 1 hour
Preheat oven to 450° with a baking sheet inside.
Toss potatoes, garlic cloves, and shallots with 2 Tbsp. oil; season with salt and pepper. Arrange potato mixture on preheated baking sheet and roast 15 minutes; flip.
Meanwhile, combine rosemary, minced garlic, remaining 2 Tbsp. oil, honey, 1 tsp. salt, and 1/2 tsp. pepper.
Coat thighs with rosemary mixture. Add thighs and lemon slices to baking sheet; roast until potatoes are fork-tender and a thermometer inserted into thighs, near, but not touching bones, registers 165°, 25–30 minutes more, adding spinach to baking sheet during the last 3 minutes, cooking until wilted.
Per serving: 431 cal; 9g total fat (2g sat); 192mg chol; 739mg sodium; 37g carb (4g fiber, 8g total sugars);
46g protein