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Sheet Pan Lemon Rosemary Chicken and Potatoes

Sheet Pan Lemon Rosemary Chicken and Potatoes

Craving a meal that’s both comforting and impressively easy? Try the Sheet Pan Lemon Rosemary Chicken and Potatoes. With juicy chicken, golden potatoes, and vibrant green beans, this dish brings together fresh flavors for a delightful dinner. Perfect for weeknights or special occasions, make this your go-to recipe tonight!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 3 Tbsp olive oil divided
  • 1 Tbsp lemon juice
  • 1 piece lemon zest of 1 lemon
  • 2 cloves garlic minced
  • 1 Tbsp fresh rosemary chopped
  • 1 Tbsp fresh thyme chopped
  • 1 1/2 tsp sea salt
  • 1 tsp black pepper
  • 4 pieces boneless, skinless chicken breasts
  • 3 cups baby red potatoes quartered
  • 1 lb fresh green beans

Equipment

  • Chef's Knife
  • Whisk
  • Mixing Bowl
  • Frying Pan
  • Baking Sheet
  • Oven

Method
 

  1. Preheat your oven to 400 degrees F. This initial step ensures that the chicken and veggies roast evenly, achieving that perfect golden color.
  2. In a small bowl, whisk together 2 tablespoons of olive oil, lemon juice, lemon zest, garlic, rosemary, thyme, salt, and pepper. This flavorful mixture will coat the chicken and veggies, infusing them with a burst of taste.
  3. In a separate bowl, toss the quartered potatoes with the remaining tablespoon of olive oil. Season them with additional salt and pepper if desired. Ensuring the potatoes are well-coated helps them crisp beautifully in the oven.
  4. On a large baking sheet that has been lightly sprayed with oil, arrange the chicken breasts, potatoes, and green beans. Try to spread them out evenly for optimal roasting.
  5. Drizzle the herb mixture over the top of everything. Use a brush or your hands to make sure each piece is well coated. This step is crucial as it allows the flavors to penetrate and enhance the dish.
  6. Place the pan in the oven and roast for 25 to 30 minutes. Cooking time might vary slightly depending on the size of your chicken breasts. Keep an eye out for that beautiful golden brown finish!
  7. Check the internal temperature of the chicken to ensure it has reached 165 degrees F. The potatoes should be tender, while the green beans should remain crisp yet vibrant.
  8. If you enjoy extra crispy potatoes, feel free to turn on the broiler for a couple of minutes. This will give them that irresistible crunch!
  9. Once everything is perfectly cooked, carefully remove the sheet pan from the oven. Allow it to rest for a few minutes before serving.
  10. Serve and enjoy your delicious Sheet Pan Lemon Rosemary Chicken and Potatoes with your loved ones. This dish is sure to impress!

Notes

Here are some additional tips to ensure your Sheet Pan Lemon Rosemary Chicken and Potatoes turns out perfectly every time:
  • Storage: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven for the best texture.
  • Freezing: Yes, you can freeze this dish! Simply freeze the cooked contents in an airtight container. Thaw and reheat in the oven when you’re ready to enjoy.
  • Pairing: This dish pairs wonderfully with a crisp green salad or roasted vegetables for a complete meal.
  • Cooking Spray: Use a light coating of cooking spray on your baking sheet to prevent sticking and make cleanup easier.
  • Herb Alternatives: Experiment with different herbs like thyme or oregano for a unique flavor twist.
  • Cooking Time Adjustment: If using larger pieces of chicken, you may need to increase cooking time slightly.