Recipe
Lemon rosemary sheet-pan chicken with potatoes
Demonstrates sequencing: protein first browning, then veg, then brighten at the end. Great for swipe-through cook mode.
Ingredients
- 6 pieces Chicken thighs bone-in skin-on
- 1½ lb Baby potatoes halved
- 12 oz Broccoli crowns
- 3 tbsp Olive oil
- 2 tbsp Fresh rosemary chopped
- 1 whole lemon Lemon zest and juice
- Kosher salt and black pepper
Before you start
Before you start
Pat chicken skin aggressively dry—the drier skin, crispier browning.
Instructions
Full steps—same flow you'll see in cook mode, without splitting one screen at a time.
Heat oven to 425°F / 218°C with a rimmed baking sheet inside for 15 minutes—you want ripping-hot metal for crispy skin.
Toss thighs with 2 tablespoons oil, half the rosemary, salt, pepper, and half the zest. Arrange skin-side up on sheet; roast alone 28–32 minutes until gold.
Toss potatoes with remaining tablespoon oil + salt until glossy. Scatter around chicken; roast 22–25 minutes more until potatoes fork-soft.
Scatter broccoli onto free space; drizzle light oil plus salt—12–15 minutes until tips char but stems still vivid.
Rest chicken loosely 10 minutes—juices reset and skin stays audible.
Finish platter with squeezed lemon juice, remaining zest, rosemary, and flaky salt lifted from elbow height.