Rosemary-Lemon Sheet Pan Chicken with Potatoes & Spinach

Lunch / Dinner

Rosemary-Lemon Sheet Pan Chicken with Potatoes & Spinach

It's no secret that the simple baking sheet is so much more than a vessel for baking cookies. You can make a full dinner on a sheet pan. Roasted chicken thighs on a bed of potatoes, shallots, and spinach is as comforting as it sounds. Seriously, if roasted Sunday chicken is your thing, this one’s for you. If you prep your veggies and make the rosemary mixture ahead, this easy meal becomes even more streamlined — ideal for weeknights.


4 servings

Total Time

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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 ½ 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°, 2530 minutes more, adding spinach to baking sheet during the last 3 minutes, cooking until wilted.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 431

% Daily Value*

Total Fat 9g 13%

Saturated Fat 2g 10%

Cholesterol 192mg 64%

Sodium 739mg 30%

Carbs 37g 12%

Protein 46g

*Percent Daily Values are based on a 2,000 calorie diet.

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