Lemon Rosemary Sheet-Pan Chicken 🐓 🍋 🌿 Ingredients • 2–2½ lbs chicken thighs or drumsticks • 2 lemons (1 sliced, 1 juiced) • 3–4 cloves garlic, smashed • 2–3 sprigs fresh rosemary (or 1½ tsp dried) • ⅓ cup olive oil • 1 tsp kosher salt • ½ tsp black pepper • ½ tsp paprika (optional but great for color) • Optional add-ins: baby potatoes, green beans, or carrots Instructions 1. Preheat oven to 425°F. 2. In a bowl, whisk olive oil, lemon juice, garlic, rosemary, salt, pepper, and paprika. 3. Toss chicken (and veggies if using) in the marinade. 4. Spread everything on a sheet pan, skin-side up. Tuck lemon slices around. 5. Roast 35–45 minutes, until chicken is golden and reaches 165°F. 6. Broil 2–3 minutes for extra crisp skin if needed. Serve with: roasted potatoes, couscous, or a simple arugula salad. LTKActive LTKOver40 LTKfoodie