Sheet Pan Lemon Rosemary Chicken with Baby Potatoes
Sheet Pan Lemon Rosemary Chicken with Baby Potatoes is a simple yet flavorful one-pan meal that brings together juicy chicken breasts and tender baby potatoes, all infused with the bright notes of lemon and fragrant rosemary. This dish is perfect for busy weeknights or casual dinner parties, offering comfort and satisfaction without the hassle of extensive cleanup. Gather your loved ones and enjoy a delightful dining experience that feels special every time.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 lb baby potatoes (colorful fingerlings or creamer)
- 3 sprigs fresh rosemary (chopped)
- ¼ cup freshly squeezed lemon juice
- 4 cloves garlic (minced)
- 3 tbsp extra virgin olive oil
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Preheat your oven to 400°F (200°C) and prepare a baking sheet with nonstick spray or parchment paper.
- Pat dry the chicken breasts and season both sides with salt and pepper. Place them on one side of the baking sheet.
- Cut baby potatoes in half, toss them in a bowl with olive oil, garlic, salt, and pepper until evenly coated, then arrange around the chicken.
- In a small bowl, mix lemon juice and chopped rosemary. Drizzle over the chicken and potatoes.
- Roast in the preheated oven for 30-35 minutes until the chicken reaches an internal temperature of 165°F (75°C) and potatoes are golden brown.
- Serve hot, drizzling any leftover juices over each portion.
Nutrition
- Serving Size: 1 chicken breast with potatoes
- Calories: 385
- Sugar: 2g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 31g
- Cholesterol: 90mg
Keywords: For enhanced flavor, marinate the chicken for at least one hour before cooking. Feel free to swap rosemary for thyme or add bell peppers for added crunch. Store leftovers in an airtight container in the fridge for up to three days; reheat at 350°F until warmed through.