When I can assemble a few simple ingredients, cook them on one sheet pan and not have to clean the pan, that’s my kind of dinner. The only thing you have to remember is to marinate the chicken for at least an hour ahead. I assembled this in the morning and it was ready to bake when I got home from work. Since you’re already roasting the chicken, add some vegetables to a separate sheet pan and roast them along with the chicken.
Sheet Pan Lemon Chicken
8 chicken drumsticks
1/2 teaspoon each salt and freshly ground pepper
1/4 cup white wine
1/4 cup olive oil
1 lemon, thinly sliced, seeds discarded
2 cloves garlic, smashed
2 tablespoons chopped fresh herbs such as sage, rosemary and thyme or 2 teaspoons dried herbs
Set oven to 400 degrees. Line a sheet pan with aluminum foil.
Season chicken with salt and pepper. Transfer chicken to a gallon size resealable plastic bag. Add wine, olive oil, lemon slices, garlic and herbs. Seal the bag and shake the chicken around to coat with mixture. Let marinate in the refrigerator for 1 hour or up to 8 hours.
Place chicken on lined sheet pan and top with the olive oil and lemon mixture. Roast for 45 minutes or until chicken is done.
Note: You could substitute (4) bone-in or boneless chicken breasts for the drumsticks but you would have to adjust the cooking time. I like cooking with drumsticks. They are moist, have less fat than chicken thighs (I don’t like trimming the fat off the thighs), and they are great on the grill.
Garnish Idea: If you have any fresh herbs leftover, fry them in a little olive oil then place them on a paper towel to cool. Use them as a crisp, herby garnish with the chicken.