Sheet Pan Caramelized Onion Rosemary Chicken
Ingredients
- 1/4 cup Olive U! Rosemary EVOO
- 2 tbsp Olive U! Caramelized Onion Balsamic
- 2 garlic cloves, minced
- 1 1/2 tsp minced fresh thyme
- 1/2 minced fresh rosemary
- 1/2 tsp pepper
- 1/4 tsp salt
- 8-10 bone-in chicken thighs
- 1 lb of baby red potatoes, halved
- 1 1/2 yellow onions, sliced
- 1 medium lemon, sliced
- 2 tbsp minced fresh parsley
Instructions
- Prep the Marinade: Preheat oven to 425°F. In a small bowl, whisk the first 7 ingredients (oil through salt/pepper) until blended.
- Marinate: Pour 1/4 cup of the marinade into a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate for about 30 minutes.
- Prep Vegetables: Cover and refrigerate the remaining marinade separately.
- Assemble: Drain the chicken, discarding the marinade it soaked in. Place chicken in a 15 x 10 x 1-inch baking pan. Add potatoes and onions around the chicken in the dish and top with lemon slices.
- Bake: Bake until a thermometer inserted in the chicken reads 170-175°F and the potatoes are tender, about 40-45 minutes.
- Finish: If desired, take the remaining marinade (the portion that was set aside) and pour it over the top of everything. Broil the chicken 3-4 inches from the heat until deep golden brown, about 3-4 minutes.
- Serve: Sprinkle with fresh parsley and serve right away.
Notes
Serving Suggestion: Serve with rice or potatoes. Delish!
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