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Rosemary-Lemon Sheet Pan Chicken with Potatoes & Spinach

Rosemary-Lemon Sheet Pan Chicken with Potatoes & Spinach

You can make a full dinner on a sheet pan. Roasted chicken thighs on a bed of potatoes, shallots, and spinach.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Dinner, Lunch
Cuisine: American
Keyword: Chicken with Potatoes & Spinach, ENTREE, Potatoes, Potatoes & Spinach, Rosemary-Lemon, Spinach
Servings: 4
Calories: 431kcal


  • Measuring Cups/Spoons Set
  • 18 x 24-Inch Plastic Cutting Board
  • 8" Chef's Knife
  • Half-Sheet Pan
  • 10-Piece Glass Nesting Bowls
  • Fish Turner



  • 1 lb. Yukon gold potatoes, cut into eighths
  • 8 Cloves garlic
  • 4 Shallots, quartered
  • 4 tbsp Olive oil, divided
  • Salt and black pepper


  • 2 tbsp Each minced fresh rosemary and garlic
  • 1 tbsp Honey
  • 1 tsp Kosher salt
  • ½ tsp Black pepper


  • 8 Bone-in, skin-on chicken thighs (6–7 oz. each)
  • 1 Lemon, thinly sliced
  • 4 cups Fresh baby spinach


  • Preheat oven to 450° with a baking sheet inside.
  • Toss potatoes, garlic cloves, and shallots with 2 Tbsp. oil; season with salt and pepper. Arrange potato mixture on preheated baking sheet and roast 15 minutes; flip.
  • Combine rosemary, minced garlic, remaining 2 Tbsp. oil, honey, 1 tsp. salt, and ½ tsp. pepper.
  • Coat thighs with rosemary mixture. Add thighs and lemon slices to baking sheet; roast until potatoes are fork-tender and a thermometer inserted into thighs, near, but not touching bones, registers 165°, 25–30 minutes more, adding spinach to baking sheet during the last 3 minutes, cooking until wilted.

Nutrition Facts

1 servings per container

  • Amount Per ServingCalories431
  • % Daily Value *
  • Total Fat 13g 20%
    • Saturated Fat 2g 10%
  • Cholesterol 192mg 64%
  • Sodium 739mg 31%
  • Total Carbohydrate 37g 13%
    • Protein 46g 92%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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      Written by Lisa Yarde

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