Sheet Pan Lemon Chicken with Potatoes & Spinach Recipe

Dinner can be simple, balanced, and flavourful with this easy one pan lemon chicken recipe!

Tender chicken thighs, roasted potatoes, spinach, garlic, rosemary, and a fresh squeeze of lemon come together on one sheet pan for a satisfying weeknight supper. This simple, balanced meal is packed with flavour, requires minimal prep and cleanup, and makes a comforting dinner the whole family can enjoy.

Recipe adapted from Taste of Home, and shared from FaithFull Eating

Makes 6-8 servings

What You Need:

• 6 medium red potatoes cut into 1 inch pieces
• 1 large onion, coarsely chopped
• 2 Tbsp olive or avocado oil
• 3 garlic cloves minced
• 1 tsp salt, divided
• 1 tsp dried rosemary, crushed, divided
• ½ tsp paprika
• 6-8 bone in chicken thighs, skin removed (or remove yourself)
• 8 cups fresh spinach
• Juice of ½ a lemon

How To Prepare Sheet Pan Lemon Chicken:

1. Preheat oven to 425˚F.
2. In a large bowl, mix potatoes, onion, oil, garlic, 1/2 tsp salt, 1/2 tsp rosemary, and 1/4 tsp pepper until evenly coated. Transfer to a greased rimmed baking sheet. For easier cleanup, line the pan with foil or parchment paper.In a small bowl, mix paprika with the remaining salt, rosemary, and pepper.
3. Sprinkle over the chicken, then place the chicken between the potatoes on the pan.
4. Roast for about 35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165˚F.
5. Remove the chicken from the pan and stir the spinach into the potatoes. Roast for about 10 minutes, or until the spinach is wilted and the potatoes are tender.
6. Return the chicken to the pan and squeeze lemon juice over the entire dish. Serve and enjoy.

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