This juicy and delicious sheet pan chicken has just a few simple ingredient, is budget friendly and easy to make!
If I could bottle up and sell the smell of this rosemary chicken baking in the oven, I would! It smells so cozy and delicious and gives you Williams and Sonoma vibes. This dish takes less than 10 minutes to prepare, and while it’s baking, you can work on a couple of yummy side dishes.
One pan, minimal ingredient, super easy meals are great to have on hand when you've had a busy day. These chicken thighs are baked until the skin is golden and crispy, while the meat is juicy and tender.
Table of Contents
What You’ll Need
Ingredient Amounts Listed in the Recipe Card Below
- Bone-In, Skin-On Chicken Thighs or Breasts
- All-Purpose or Cajun Seasoning
- Chicken Broth
- All-Purpose Flour
- Rosemary Sprigs
Tools You’ll Need
- 2 Matching Jelly Roll-Size Sheet Pans
Why You’ll like this Recipe
- It’s super budget-friendly! (Less than $10 where I live!)
- Takes less than 10 minutes to prep before baking!
- Makes the house smell incredible!
- It produces some of the juiciest, most flavorful chicken!
How to Make Sheetpan Rosemary Chicken
- While the oven preheats to 400°F, prepare the chicken. Season both sides and underneath the skin with seasoning. Lay the seasoned chicken skin-side up in an even layer on one sheet pan.
- In a small bowl, whisk together the flour and chicken broth. Pour the mixture around the chicken. Cut the cold butter into cubes and disperse the cubes evenly around the chicken in the broth.
- Lay a 2-3-inch rosemary sprig on each piece of chicken.
- Cover the sheet pan with the matching sheet pan flipped upside down. Carefully place in the oven and bake for 30 minutes. Remove the top sheet pan and bake an additional 20-30 minutes or until an internal temperature of165-170°F is reached.
Tips and Substitutions
- Various sizes of chicken breasts or thighs work well for this easy sheet pan rosemary chicken. Adjust the cooking time according to the size and type chosen. A meat thermometer can confirm doneness.
- The safe internal temperature for chicken is 165°F. However, with the abundance of connective tissue, chicken thighs reach their optimal doneness and tenderness at around 175°F.
- If it’s not available, you can substitute fresh rosemary with dried. Sprinkle ¼-1/2 teaspoon on the skin side of each thigh.
- This chicken can be served with so many side dishes:
- Once the chicken cools to room temperature, place it in an airtight container or resealable plastic bag. Store in the refrigerator for up to 3-4 days
- Store in an airtight container in the freezer for up to 4-6 months. Thaw in the refrigerator completely before reheating. When reheating, make sure the chicken reaches a minimum internal temperature of 165°F to ensure it's safe to eat.
Frequently Asked Questions
The skin on the chicken provides flavor and traps moisture preventing the chicken from drying out during baking. This can help to keep the meat tender and juicy.
While the chicken skin adds fat and calories, it also contains vitamins and minerals such as vitamin E and iron. Removing the skin from a 3.5oz chicken thigh will save approximately 110-130 calories and 12-15 grams of fat.
You can remove the skin before baking if desired. However, anticipate the juiciness and tenderness to be impacted. You can also remove the chicken after baking before eating.
No. However, you can easily substitute the flour with cornstarch or another gluten-free flour alternative.
You can bake this chicken in a 13”x9” dish or larger covered with aluminum foil during the first 30 minutes of bake time.
You can modify the seasonings of this dish however you’d like. Without the rosemary, it’s amazing just as sheet pan seasoned chicken.
More Recipes Like This
- Sausage and Onion Sheet Pan Dinner
- Sweet and Spicy Glazed Chicken
- Paprika Chicken and Potatoes
- Melt In Your Mouth Chicken
Sheet Pan Rosemary Chicken
- 4-5 lb bone-in, skin-on chicken thighs or breasts
- 1-2 teaspoon seasoning salt or cajun seasoning or amount as desired
- 14.5 oz chicken broth regular or low-sodium
- 2 tablespoon all purpose flour
- 3 tablespoon butter cubed
- .66 oz fresh rosemary sprigs
- Preheat the oven to 400°F.
- Season chicken thighs on both sides and underneath the skin.
- In a bowl, whisk together broth and flour. Lay the chicken thighs on a jelly roll size sheet pan, pour the broth around the thighs, and lay a sprig of rosemary on top of each thigh.
- Place a matching sheet pan on top and bake 30 minutes. Remove the top sheet pan and bake an additional 20-30 minutes or until a minimum internal temperature of 165°F is reached. (175℉ is our preferred thigh temperature)
- Transfer the chicken to a serving platter. Whisk the pan juices until well combined and either pour around the chicken or in a gravy bowl. Serve with your favorite sides.