Camping Recipe: Sheet-Pan Lemon and Garlic Chicken

There’s no better way to make a quick and easy meal than a sheet-pan dinner. This camping recipe is great for making at the campground or at home. If you’re working with a start oven size in most RVs, you will likely need to work in batches unless you’re cooking for two. But this easy recipe is so worth it! Learn more below.

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  • 1/4 c. olive oil
  • 2 tbsp lemon juice
  • 3 garlic cloves
  • 3/4 teaspoon dried thyme
  • 1 tsp salt
  • 1/4 tsp dried rosemary
  • 1/4 tsp pepper
  • 6 bone-in chicken thighs
  • 6 chicken drumsticks
  • 1 lbs baby red potatoes
  • 1 medium lemon
  • 2 tbsp minced fresh parsley



  1. Wash and dry all produce.
  2. Mince galric, crush the rosemary, halve the potatoes, and slice the lemon into rounds.
  3. In a bowl, combine: olive oil, lemon juice, garlic, thyme, salt, and rosemary until blended.
  4. Add 1/4 cup of the marinade to a shallow dish and add chicken, turning to coat thoroughly. Refrigerate for 30 minutes or more. Refrigerate the rest of the marinade, you’ll use the rest later.
  5. Preheat oven to 425°.
  6. After the chicken has marinated, drain it and place chicken on a sheet pan.
  7. Add potatoes in a single layer and drizzle with reserved marinade.
  8. Top with lemon slices on the potatoes and chicken.
  9. Bake until chicken reaches and internal temperature of 165 and the potatoes are easy to puncture with a fork. 40-45 minutes should be long enough.
  10. Serve with a sprinkle of parsley.

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