Sheet Pan Lemon Rosemary Chicken and Potatoes
When it comes to weeknight dinners that are both effortless and delicious, Sheet Pan Lemon Rosemary Chicken and Potatoes is a standout choice. This vibrant dish features juicy chicken breasts marinated in a zesty lemon-rosemary blend, perfectly roasted alongside tender potatoes and crisp green beans. It’s a complete meal that requires minimal cleanup, making it a go-to recipe for busy evenings.
Why This Recipe Belongs in Your Rotation
This Sheet Pan Lemon Rosemary Chicken and Potatoes recipe is not only simple to prepare, but it also offers a delightful combination of flavors that your family will love. The bright acidity of lemon paired with the earthy notes of rosemary creates a mouthwatering marinade that infuses the chicken with flavor. Plus, roasting everything on a single sheet pan means you’ll spend less time at the sink and more time enjoying your meal. Whether you’re cooking for a family gathering or just a quick dinner, this recipe is versatile enough to fit any occasion.
What We’re Using
To create your Sheet Pan Lemon Rosemary Chicken and Potatoes, gather the following ingredients:
- 3 tablespoons olive oil, divided
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 ½ teaspoons sea salt
- 1 teaspoon black pepper
- 4 boneless, skinless chicken breasts
- 3 cups baby red potatoes, quartered
- 1 pound fresh green beans
These fresh ingredients not only make this dish wholesome but also contribute to the vibrant presentation of your meal.
Must-Have Equipment
Before you start cooking, make sure you have the following equipment on hand:
- Large mixing bowl – for marinating the chicken
- Sheet pan – to roast everything together
- Sharp knife – for chopping the potatoes and green beans
- Measuring spoons – for accuracy in your ingredients
- Rubber spatula or spoon – for tossing everything together
Having the right tools will help streamline your cooking process and ensure everything comes together smoothly.
Sheet Pan Lemon Rosemary Chicken and Potatoes — Do This Next
Now let’s dive into the steps for making your Sheet Pan Lemon Rosemary Chicken and Potatoes.
Step 1: Prepare the Marinade
In a large mixing bowl, combine 3 tablespoons of olive oil, 1 tablespoon of lemon juice, the zest of 1 lemon, 2 cloves of minced garlic, 1 tablespoon of chopped fresh rosemary, 1 tablespoon of chopped fresh thyme, 1 ½ teaspoons of sea salt, and 1 teaspoon of black pepper. Whisk everything together until well combined.
Step 2: Marinate the Chicken
Add the 4 boneless, skinless chicken breasts to the marinade. Use your hands or a spatula to ensure that each piece is evenly coated. Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 30 minutes. If you have more time, marinating for up to 2 hours will enhance the flavors even further.
Step 3: Preheat the Oven
Preheat your oven to 425°F (220°C). This high temperature will help achieve that golden-brown crust on the chicken and nicely roast the vegetables.
Step 4: Prepare the Vegetables
While the chicken is marinating, prepare your vegetables. Quarter the 3 cups of baby red potatoes and trim the ends off the 1 pound of fresh green beans.
Step 5: Combine Everything on the Sheet Pan
On a large sheet pan, arrange the marinated chicken breasts in the center. Surround them with the quartered potatoes and green beans. Drizzle any remaining marinade over the vegetables and toss them gently to coat.
Step 6: Roast in the Oven
Place the sheet pan in the preheated oven and roast for approximately 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender. You may want to give everything a gentle toss halfway through cooking to ensure even roasting.
Step 7: Serve and Enjoy
Once cooked, remove the sheet pan from the oven. Allow the chicken to rest for a few minutes before serving. This Sheet Pan Lemon Rosemary Chicken and Potatoes is best enjoyed warm, with a squeeze of fresh lemon juice over the top for an extra burst of flavor!
Dietary Customizations
This recipe can easily be adapted to fit various dietary preferences:
- Gluten-Free: This recipe is naturally gluten-free, making it suitable for those with gluten sensitivities.
- Paleo-Friendly: Swap the potatoes for sweet potatoes or cauliflower for a paleo option.
- Vegetarian: Replace the chicken with hearty vegetables like chickpeas or tofu for a vegetarian version.
- Low-Carb: Omit the potatoes and double the green beans or add other low-carb vegetables like zucchini.
Feel free to get creative and customize this recipe to meet your dietary needs!
If You’re Curious
This Sheet Pan Lemon Rosemary Chicken and Potatoes is not just a meal; it’s also a great way to experiment with flavors and ingredients. You can add different herbs like oregano or basil, or throw in seasonal vegetables like carrots or bell peppers for added color and nutrition. The possibilities are endless!
Best Ways to Store
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in the oven at 350°F (175°C) until warmed through, or use the microwave for a quick option. This dish also freezes well; just ensure it’s cooled completely before transferring to a freezer-safe container. It can be frozen for up to 3 months for easy meals later on.
Quick Q&A
Can I use bone-in chicken instead of boneless?
Absolutely! Just be sure to adjust the cooking time, as bone-in chicken may require a few extra minutes to reach the correct internal temperature.
What other vegetables can I add to this sheet pan meal?
You can use a variety of vegetables such as carrots, bell peppers, broccoli, or asparagus. Just be mindful of the cooking times; denser vegetables may need longer to cook.
Can I prepare this dish ahead of time?
Yes! You can marinate the chicken and chop the vegetables a day in advance. Store them separately in the refrigerator and combine them on the sheet pan the following day for a quick cook.
Is this dish good for meal prep?
Absolutely! This Sheet Pan Lemon Rosemary Chicken and Potatoes is perfect for meal prep. It reheats well and can be portioned out for easy lunches or dinners throughout the week.
Wrap-Up
This Sheet Pan Lemon Rosemary Chicken and Potatoes is a delightful recipe that offers a perfect balance of flavors and textures. It’s not just about filling your stomach; it’s about enjoying a wholesome meal that brings joy to your table. With just a few simple steps, you can create a dish that’s not only satisfying but also visually appealing. So gather your ingredients, preheat that oven, and get ready to savor every bite of this delicious meal!
Sheet Pan Lemon Rosemary Chicken and Potatoes
Ingredients
Equipment
Method
- In a large mixing bowl, combine 3 tablespoons of olive oil, 1 tablespoon of lemon juice, the zest of 1 lemon, 2 cloves of minced garlic, 1 tablespoon of chopped fresh rosemary, 1 tablespoon of chopped fresh thyme, 1 ½ teaspoons of sea salt, and 1 teaspoon of black pepper. Whisk everything together until well combined.
- Add the 4 boneless, skinless chicken breasts to the marinade. Use your hands or a spatula to ensure that each piece is evenly coated. Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 30 minutes. If you have more time, marinating for up to 2 hours will enhance the flavors even further.
- Preheat your oven to 425°F (220°C). This high temperature will help achieve that golden-brown crust on the chicken and nicely roast the vegetables.
- While the chicken is marinating, prepare your vegetables. Quarter the 3 cups of baby red potatoes and trim the ends off the 1 pound of fresh green beans.
- On a large sheet pan, arrange the marinated chicken breasts in the center. Surround them with the quartered potatoes and green beans. Drizzle any remaining marinade over the vegetables and toss them gently to coat.
- Place the sheet pan in the preheated oven and roast for approximately 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender. You may want to give everything a gentle toss halfway through cooking to ensure even roasting.
- Once cooked, remove the sheet pan from the oven. Allow the chicken to rest for a few minutes before serving. This Sheet Pan Lemon Rosemary Chicken and Potatoes is best enjoyed warm, with a squeeze of fresh lemon juice over the top for an extra burst of flavor!
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This dish freezes well; just ensure it's cooled completely before transferring to a freezer-safe container.
- Feel free to customize with different vegetables or herbs.
