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Meat
Easy
4 Servings
Allergens 
No Allergens specified
1 Hour, 15 Minutes
Diets
There is nothing better than a sheet pan dinner. This is perfect for a weeknight dinner. It comes together quickly and comes out delicious!
4 chicken bottoms
3 potatoes, sliced into thin circles
2 zucchini, sliced into thin circles
1 lemon, sliced into thin circles
1/4 cup oil
juice of 1 lemon (or about 3 tablespoons Heaven & Earth Lemon Juice)
1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon pepper
7 cloves garlic, minced or 7 cubes Gefen Frozen Garlic
Preheat oven to 425 degrees Fahrenheit and spray a sheet pan with nonstick spray.
Place potatoes and zucchini on sheet pan. Make little spaces for the chicken by moving aside the potatoes and zucchini. Place the chicken in those spaces.
Mix together the oil, lemon, rosemary, salt, pepper, and garlic. Drizzle over chicken, potatoes, and zucchini. Add the lemon slices.
Cook uncovered at 425 degrees Fahrenheit for one hour.
How Would You
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How would I adjust the recipe to use boneless pargiot?
Lower the cooking time to 40 minutes.
This was amazing! My family loved it, and I recommend you try it. I agree with the rater that said it had twang- I would use the word zing, but it was mild enough not to overpower the overall flavors. It was a great blend. We were out of zucchini, so I subbed in acorn squash slices! A little different, but I figured if sweet potatoes worked, so would squash. I’d try cauliflower, broccoli, brussel sprouts, asparagus…or stick with zucchini!
Enjoy!
was so easy and delicious!
Amazing, nice twang to it, not the regular boring baked chicken.
So delicious and simple! My family loved it. Added a chopped onion and doubled the zucchini and potatoes- next time will triple! I used halved baby potatoes because that’s what I had. Definitely will make again.