Sheet Pan Lemon Honey Chicken with Rosemary & Tarragon

Making extra chicken to use for the next day’s lunches or dinner is an easy way to take the stress out of weekday meal prep. This Sheet Pan Lemon Honey Chicken with Rosemary & Tarragon recipe is one of the easiest ways to make delicious tender chicken, while you go about your routine and let the magic happen on just one pan. The vegetables, rosemary and tarragon add even more amazing flavor to the dish, and the steam helps to create a lovely sauce at the bottom of the pan! Make a pot of rice and serve everything over the rice to sop up the delicious juices!

Ingredients

• 10 Chicken Thighs – Raised by a Canadian Farmer
• 2 teaspoons lemon zest
• 4 tablespoons freshly squeezed lemon juice
• 4 tablespoons local honey
• 3 tablespoons Dijon mustard
• 1 garlic clove, minced
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground pepper
• 6 sprigs rosemary
• 6 shallots, halved
• ½ red onion sliced
• 10-12 medium carrots (heirloom if available)
• A handful of cherry tomatoes
• 1 tablespoon olive oil
• Salt & pepper
• 4 sprigs of tarragon – small tender leaves left whole and larger leaves chopped

Preparation

Combine the lemon zest, lemon juice, honey, Dijon mustard, garlic, ½ teaspoon pepper and 1 teaspoon salt. Add the chicken thighs to a resealable bag and pour in the marinade. Seal the bag and massage the chicken with the marinade to coat well. Marinate at room temperature for 30 minutes or up to 4 hours in the refrigerator.

Preheat the oven to 425 degrees F. Remove the chicken from the refrigerator 30 minutes before cooking.

Add the carrots, onions, shallots & rosemary, to a sheet pan that just holds everything (not to big as the chicken should sit on top of the vegetables). Drizzle with the oil and season with salt & pepper. Toss well to coat. Spread the vegetables evenly over the bottom of the pan. Place the chicken pieces on top of the vegetables allowing the marinade to drip off into the bag before adding to the pan. Add remaining marinade to a small pot, bring to a boil, turn off and set aside.

Bake chicken & vegetables for 25 minutes, then baste with reserved marinade. Add the tomatoes to the sheet pan and return to the oven. Cook for an additional 20 – 25 minutes until chicken is golden brown and cooked to 165 degrees F. Remove from the oven, sprinkle with the tarragon, and allow to rest for 10 minutes before serving with the softened vegetables.

This Sheet Pan Lemon Honey Chicken with Rosemary & Tarragon recipe was developed in partnership with Chicken Farmers of Canada who uphold quality standards we can trust! Opinions in this post are my own.