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- 1
Preheat and prep the pan
Preheat oven to 425°F. Line a large baking sheet with foil and spray with nonstick spray.
- 2
Arrange chicken and vegetables
Place the chicken thighs on the baking sheet. Peel and chop the potatoes into 1/2 to 1-inch pieces. Peel and slice the carrots thin. Slice the onion thin. Arrange all the vegetables around the chicken. Slice the zucchini and place it on the pan separately — you'll remove it before roasting.
- 3
Season with oil and spices
Mince the garlic and sprinkle over the chicken and veggies. Drizzle the entire pan with 1/4 cup olive oil. In a small bowl, combine the salt, pepper, paprika, cumin, and garlic powder. Sprinkle the spice mix over everything and use your hands to coat evenly. Remove the zucchini slices to a bowl and toss with any remaining oil and spices.
- 4
Add lime and rosemary, then roast
Zest one lime over the pan, then halve it and squeeze the juice over everything. Slice a second lime into wedges and scatter on the pan. Lay 3-4 rosemary sprigs on top. Roast at 425°F for 20 minutes.
- 5
Flip chicken and add zucchini
Remove the pan from the oven. Flip each piece of chicken. Spread the oiled zucchini slices over the vegetables. Return to oven and bake another 10-15 minutes, until a thermometer inserted in the thickest piece reads 165°F.
- 6
Make lime glaze and serve
While the chicken finishes, juice the remaining lime into a small bowl. Slowly whisk in 1-2 tablespoons olive oil until emulsified. Season with a pinch of salt and pepper. Let the chicken rest 4-5 minutes after removing from the oven, discard the baked lime wedges and rosemary sprigs, then drizzle the glaze over everything and serve.
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Sheet Pan Rosemary Lime Chicken Thighs
Created by: MacroMeals
Ingredients
- 2 lb boneless skinless chicken thighs
- 1 1/2 lb potatoes
- 1 cup carrots
- 1/2 onion
- 1 zucchini
- 2 garlic cloves
- 1/4 cup olive oil
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 3 limes
- 4 rosemary sprigs
Instructions
- Preheat and prep the panPreheat oven to 425°F. Line a large baking sheet with foil and spray with nonstick spray.
- Arrange chicken and vegetablesPlace the chicken thighs on the baking sheet. Peel and chop the potatoes into 1/2 to 1-inch pieces. Peel and slice the carrots thin. Slice the onion thin. Arrange all the vegetables around the chicken. Slice the zucchini and place it on the pan separately — you'll remove it before roasting.
- Season with oil and spicesMince the garlic and sprinkle over the chicken and veggies. Drizzle the entire pan with 1/4 cup olive oil. In a small bowl, combine the salt, pepper, paprika, cumin, and garlic powder. Sprinkle the spice mix over everything and use your hands to coat evenly. Remove the zucchini slices to a bowl and toss with any remaining oil and spices.
- Add lime and rosemary, then roastZest one lime over the pan, then halve it and squeeze the juice over everything. Slice a second lime into wedges and scatter on the pan. Lay 3-4 rosemary sprigs on top. Roast at 425°F for 20 minutes.
- Flip chicken and add zucchiniRemove the pan from the oven. Flip each piece of chicken. Spread the oiled zucchini slices over the vegetables. Return to oven and bake another 10-15 minutes, until a thermometer inserted in the thickest piece reads 165°F.
- Make lime glaze and serveWhile the chicken finishes, juice the remaining lime into a small bowl. Slowly whisk in 1-2 tablespoons olive oil until emulsified. Season with a pinch of salt and pepper. Let the chicken rest 4-5 minutes after removing from the oven, discard the baked lime wedges and rosemary sprigs, then drizzle the glaze over everything and serve.