Sheet-Pan Lemon Rosemary Chicken with Sweet Potatoes and Zucchini

Ingredients

• 650 g boneless skinless chicken thighs, trimmed of excess fat
• 600 g sweet potatoes, peeled and sliced into 1.5 cm thick rounds
• 350 g zucchini, sliced into 1 cm thick half-moons
• 3 tbsp olive oil
• 1.5 tbsp fresh rosemary, finely chopped
• 3 garlic, finely minced
• 1 tsp lemon zest, freshly grated
• 2 tbsp lemon juice, freshly squeezed
• 1 tsp fine sea salt

Method

1. Preheat the oven to 200°C (400°F). Line a large rimmed baking sheet with parchment paper.
2. Toss the sliced sweet potatoes on the baking sheet with 1 tablespoon of olive oil and a pinch of fine sea salt. Roast for 15 minutes to begin softening.15 min timer
3. In a bowl, combine the remaining 2 tablespoons of olive oil, minced garlic, chopped rosemary, lemon zest, lemon juice, and the remaining fine sea salt. Turn the chicken thighs and zucchini in the mixture to coat.
4. Pull the baking sheet from the oven, turn the sweet potatoes, and add the chicken thighs and zucchini in a single layer around the sweet potatoes.
5. Return the baking sheet to the oven and roast until the sweet potatoes are tender, the zucchini edges are browned, and the chicken thighs register an internal temperature of 165°F (74°C) with an instant-read meat thermometer, about 20 minutes.20 min timer
6. Let the chicken rest on a cutting board for 5 minutes before slicing and serving.5 min timer