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2 Sheet-pan Chicken Meals You’ll Have on Repeat 

Make dinner easy and stress-free

Rosemary and Lemon Chicken Sheet Pan Meals with Broccolini, Shallots, and Red Potatoes

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The more we realize the ease and benefits of these easy-to-make chicken sheet pan meals, the more we love them! They’ve become staples when we’re looking to enjoy a nice dinner that doesn’t take half a day to make.

These recipes feature one of our favorite ingredients to add flavor and nutrition to almost any dish — ghee. Also known as clarified butter, ghee is a kitchen staple for a number of reasons. It’s cooked longer than other butters, removing the water and milk fats which eliminates lactose and casein, making it safe for those who are lactose-intolerant. It’s nutrient-rich, full of omega fatty acids, vitamin K, and medium and short chain fatty acids.

All you need is one pan, a little ghee, and some fresh ingredients, to have these two chicken recipes on your table by dinner tonight.

Rosemary and Lemon Chicken Sheet Pan Meals with Broccolini, Shallots, and Red Potatoes

Rosemary Lemon Chicken

Servings: 3

Ingredients
  

  • 3 chicken breasts, skin on
  • 1 bunch broccolini
  • 2 shallots
  • 1 lb. red potatoes
  • 2 lemons
  • 4 oz. ghee
  • 3 sprigs of rosemary
  • 2 tsp. sea salt
  • 2 tsp. black pepper

Instructions
 

  • Preheat oven to 425°F.
  • In a small sauté pan, melt ghee until fully liquified.
  • Cut potatoes in 1 inch cubes and slice shallots into medallions or rings.
  • In a large mixing bowl, toss potatoes and shallots in ⅓ of the ghee and season with salt and pepper. On a sheet pan, lay out the vegetables in an even layer. Repeat the same process for broccolini and chicken breast.
  • Cut lemon into rings and lay on top of chicken and vegetables along with the rosemary.
  • Roast for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F.
Chicken Sheet Pan Meals with Roasted Sweet Potato, Shallots, Brussels Sprouts, and Baby Carrots

Chicken with Roasted Vegetables

Servings: 3

Ingredients
  

  • ½ lb. bone in, skin on chicken thighs
  • ½ lb. chicken drumsticks
  • 1 sweet potato
  • 3 shallots
  • ¼ lb. brussels sprouts
  • ¼ lb. baby carrots
  • 2 tsp. ghee
  • 4 sprigs thyme
  • 1 ½ tsp. sea salt
  • ½ tsp. black pepper

Instructions
 

  • Preheat oven to 425°F.
  • In a small sauté pan, melt ghee until fully liquified.
  • Cut brussels sprouts in half and sweet potato into rings, toss in a mixing bowl with baby carrots and half of the ghee, and season with salt and pepper.
  • In another bowl, toss chicken with remaining ghee and season with salt and pepper.
  • Lay all ingredients on a sheet pan in an even layer and bake for 15-20 minutes, or until vegetables are golden brown and the chicken has reached an internal temperature of 165°F.

Are you trying one of these dinners tonight? Tag us on Instagram @mollymymag, and follow Chef Sonny @chefsonnieg.

Recipe by: Sonnie Gomez

Photography by: Shannan Leigh Photography