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Lemony Chicken and Potato Sheet-Pan Dinner

4 servings
Dinner

Characteristics

High Fibre

Nutritional Facts Per Serving

490
Calories
32.2 g
Protein
103 g
Carbs
4.7 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 490
  • Fat 29.3 g 45 %
    • Saturated   6.3 g
    • + Trans 0.2 g 33 %
  • Cholesterol 103 mg
  • Sodium   145 mg 6 %
  • Carbohydrate 103 g 9 %
    • Fibre   4.7 g 19 %
    • Sugars   2.3 g
  • Protein 32.2 g
    • Vitamin A 10 %
    • Vitamin C 63 %
    • Calcium 7 %
    • Iron 24 %

Method

Preheat oven to 375°F. Line a large sided baking sheet with parchment paper. Place the first 8 ingredients in a medium bowl and toss to coat.
 
Set the chicken legs on the baking sheet, skin side up.  Set the rosemary sprigs, lemon slices and potato mixture around the chicken. Drizzle any liquid left in the bowl that held the potatoes over the chicken.
 
Roast the chicken, basting with pan juices occasionally, for 50 to 55 minutes, or until the chicken is cooked through and the potatoes are tender.

Recipe Options: Instead of chicken legs, use four bone-in chicken breasts in this recipe.

Serving Suggestions

Accompany the chicken, as shown in the photo, with a vegetable you steam separately and add to the pan when serving, such as Brussels sprouts, snap peas or green beans. 

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