Sheet Pan Roasted Citrus Chicken with Herb Potatoes and Brown Butter

Sheet Pan Roasted Citrus Chicken with Herb Potatoes and Brown Butter

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Citrus Roasted Chicken & Potatoes

8 Sanderson Farms® Chicken Drumstick & Thigh Combo

1.5 lb new potatoes, halved

1 sweet yellow onion, sliced thin

2 tbsp garlic, sliced thin

1 lemon, sliced thin

1 orange, sliced thin

8 sprigs rosemary

salt and pepper to taste

For Assembly

Citrus roasted chicken & potatoes

Salted butter, sliced or cubed

Fresh parmesan, grated

Red chili flakes, to taste (optional)

Citrus Roasted Chicken & Potatoes

  1. Preheat an oven to 425°F.
  2. Spray a sheet pan with pan spray and lay out the potatoes and chicken. Season to taste with salt and pepper.
  3. Top the chicken and potatoes evenly with the sliced citrus, garlic, and rosemary.
  4. Roast 20–25 minutes until the chicken registers >175°F internal temperature as measured by a calibrated thermometer, and the potatoes are cooked through.
  5. Remove from oven and allow the sheet pan contents to rest for 5–10 minutes.

For Assembly

  1. Set oven to broil and top the chicken and potatoes with pats of salted butter.
  2. Broil the chicken and potatoes for 3–5 minutes or until the butter is browned.
  3. Remove from the oven and top with fresh grated parmesan and red chili flakes to taste, if desired.