Sheet Pan Rosemary Chicken
This juicy and delicious sheet pan chicken has just a few simple ingredient, is budget friendly and easy to make!
Servings: 8 Servings
Calories: 470kcal
Ingredients
- 4-5 lb bone-in, skin-on chicken thighs or breasts
- 1-2 tsp seasoning salt or cajun seasoning or amount as desired
- 14.5 oz chicken broth regular or low-sodium
- 2 tbsp all purpose flour
- 3 tbsp butter cubed
- .66 oz fresh rosemary sprigs
Instructions
- 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.
Nutrition
Calories: 470kcal | Carbohydrates: 2g | Protein: 32g | Fat: 36g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 201mg | Sodium: 373mg | Potassium: 408mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 283IU | Calcium: 19mg | Iron: 1mg
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