One-Pan Lemon Rosemary Chicken Thighs

1. 1

   Heat oven to 425 degrees F.

2. 2

   In a small bowl, whisk olive oil, lemon zest and juice, Dijon mustard, minced garlic and salt and pepper to taste.

3. 3

   In large bowl, pour dressing over sliced lemon, chicken thighs, Brussels sprouts, sweet potato and rosemary.

4. 4

   Gently toss to combine.

5. 5

   Arrange mixture in even layer on rimmed baking sheet, chicken skin-side up.

6. 6

   Season chicken with more salt and pepper, if desired.

7. 7

   Roast 4045 minutes until chicken is cooked through and vegetables are tender.

8. 8

   If desired, heat under broiler 5 minutes until chicken skin is deep golden brown.

9. 9

   Recipe adapted from Rachael Ray Every Day.

* Per serving · 4 servings · Values may vary.

No additional tips available.