Simple Tuscan Garlic Chicken Sheet Pan Recipe
This dish embodies the vibrant flavors of Tuscany, featuring succulent chicken marinated in garlic, herbs, and lemon, baked alongside seasonal vegetables.
Equipment
- Mixing Bowl
- Sheet Pan
Ingredients
Chicken Thighs
- 4-6 pieces bone-in, skin-on chicken thighs Weighing around 2-2.5 pounds.
Garlic
- 6 cloves minced garlic Fresh garlic is preferred.
Fresh Rosemary
- 3 sprigs chopped fresh rosemary Adds a fragrant herbal note.
Lemon Juice
- 1 large lemon, juiced Essential for adding brightness.
Olive Oil
- 1/4 cup extra virgin olive oil Helps in cooking and adds flavor.
Salt and Pepper
- kosher salt To taste.
- freshly ground black pepper To taste.
Seasonal Vegetables
- 4 cups mixed seasonal vegetables Like bell peppers, zucchini, and cherry tomatoes.
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine minced garlic, chopped rosemary, lemon juice, and olive oil. Whisk until well mixed.
- Add chicken thighs to the bowl and coat well with the marinade. Marinate for at least 30 minutes.
- Prepare your vegetables by chopping them into bite-sized pieces.
- Remove chicken from the marinade and place on a sheet pan. Arrange vegetables around the chicken.
- Season chicken and vegetables with salt and pepper.
- Roast in the preheated oven for 35-45 minutes until chicken reaches 165°F (75°C).
- Let the dish rest for 5 minutes before serving.
- Serve hot, garnished with fresh herbs if desired.
Notes
Leftovers can be stored in an airtight container for up to three days. Reheat in the oven for best results.