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Chicken Sheet Pan with Lemon & Rosemary
the Breville Test Kitchen

the Breville Test Kitchen

Chicken Sheet Pan with Lemon & Rosemary

Loaded with vegetables and topped with chicken, the flavor is enhanced with a drizzle of a warm rosemary, garlic and lemon infused dressing.
time

1 hr total time

activetimeIII

30 mins active time

easy

Easy

user

Serves 4

Ingredients


Measurements:

For the chicken

  • kosher salt icon
    2 tsp kosher salt
  • mustard powder icon
    ½ tsp mustard powder
  • paprika icon
    ¼ tsp paprika
  • freshly ground black pepper icon
    ¼ tsp freshly ground black pepper
  • bone-in, skin-on chicken thigh icon
    4 x 8 oz bone-in, skin-on chicken thighs
  • fresh lemon juice icon
    1 tbsp fresh lemon juice
  • olive oil icon
    1 tbsp olive oil

For the vegetables

  • small carrot icon
    2 small carrots
  • small parsnip icon
    2 small parsnips
  • small red onion icon
    1 small red onion
  • Brussels sprouts icon
    8 oz Brussels sprouts
  • olive oil icon
    1 tbsp olive oil
  • kosher salt icon
    1 tsp kosher salt
  • freshly ground black pepper icon
    Freshly ground black pepper

    to season

For the dressing

  • olive oil icon
    3 tbsp olive oil
  • clove garlic icon
    2 cloves garlic

    minced

  • finely chopped rosemary icon
    1 tbsp finely chopped rosemary
  • grated lemon zest icon
    2 tsp grated lemon zest
  • fresh lemon juice icon
    1 tbsp fresh lemon juice
  • kosher salt icon
    ½ tsp kosher salt

Instructions

  • 1Insert the wire rack in the middle position and place the roasting pan on the rack. Set the oven to Roast, Super Convection, 400°F, for 25 minutes and press Start to preheat. Meanwhile, continue to the next step.
    Tip: Tip The burst of heat from the hot pan crisps the chicken skin and stops it sticking to the pan. Meanwhile, continue to the next step.
  • 2Combine the salt, mustard, paprika and pepper. Drizzle the chicken with the lemon juice, spice mixture and oil, turn to coat between each addition.
  • 3Once preheated, place the chicken, skin side down, in the hot pan and cook for 25 minutes. Halfway through cooking, rotate the pan and turn the chicken over and continue cooking. Meanwhile, prepare the vegetables.
  • 4Cut the carrots and parsnips into 3-inch long and ¾-inch wide wedges and place in a bowl. Cut the onion into ¾-inch wedges, leaving the core intact so they hold their shape. Cut the Brussels sprouts in half and add to the bowl. Add the oil, salt and season with pepper and toss.
  • 5The chicken should be cooked through when a meat thermometer inserted into the thickest part, away from the bone, reads 165°F. If not, cook it a little longer.
  • 6Transfer the chicken to a dish, skin side up, and keep warm. Drain off the excess fat from the pan. Add the vegetables to the pan and toss.
  • 7Place the vegetables in the oven. Adjust the time to 20 minutes and press Start. Meanwhile, make the dressing.
  • 8Heat the oil in a saucepan over medium heat. Add the garlic and cook, stirring for 1 minute, or until lightly browned. Add the rosemary, lemon zest and juice and salt, stir and immediately remove from the heat. Heating the oil brings out the flavors and infuses the dressing.
  • 9Pierce the vegetables with a knife, the knife should easily slide in without any resistance. If not, cook a little longer.
  • 10Place the chicken skin side up, on top of the vegetables, and pour any juice from the chicken over the vegetables.
  • 11Adjust the oven to Broil, 500°F, for 2 minutes and press Start to broil.
  • 12The chicken should be browned and crisp. If not, broil for a few more minutes.
  • 13Serve drizzled with the dressing.
Main course
Autumn
Winter
Gluten Free
Dairy Free
american
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