Sheet Pan Rosemary Roasted Chicken and Potatoes

This Sheet Pan Rosemary Roasted Chicken and Potatoes recipe makes a delicious and easy weeknight meal.  Add a green vegetable and you’ve got a nutritious dinner that the whole family will devour!

Simple.  Easy.  Tasty.  That’s how I would describe this sheet pan meal.  Sheet pan dinners are all the rage.  I can definitely understand why they are so wildly popular.  Easy clean-up and ease of preparation is always a winner in my book.

I’ll serve this chicken and potatoes recipe with a big green salad or a side of veggies, like Amazing Broccoli, Sriracha Roasted Orange Cauliflower or my Favorite Green Beans.  You can also add fresh green beans to this sheet pan recipe to round-out the meal and keep everything on one pan.  Toss the green beans with a little EVOO and coarse salt before adding the the pan.  If you’ve never tried Roasted Green Beans, then you are in for a real treat!

Roasting brings out the best flavors in food, especially vegetables. When you toss in fresh herbs, it takes the dish to a whole new level.  The olive oil also makes the dish more flavorful and provides a good, healthy fat source.

I like to call roasted veggies “veggie candy” because they are that good.  I have a problem controlling my portion size when I make roasted brussels sprouts.  Once you start, it’s hard to stop and that’s not necessarily a bad thing!  A great nutrition goal is to aim to eat green vegetables at every meal. 😉

What would you whip up to serve with this Sheet Pan Rosemary Roasted Chicken and Potatoes recipe?  Do you have a favorite side dish on busy weeknights?  Feel free to share with me on social media!  I love hanging on on Instagram@ameecooks!

Sheet Pan Rosemary Roasted Chicken and Potatoes

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Prep Time 5 mins Cook Time 50 mins Total Time 55 mins

Yields 6 servings

A delicious and easy weeknight meal that makes clean-up a breeze!

Ingredients

• • 24 oz. Yukon gold potatoes, sliced into 2” pieces 
  • 6 chicken thighs, skin on (about 1 lb.)
  • 3 tbsp. extra virgin olive oil
  • 1 lemon zested, juice reserved for another use
  • 1 tbsp. chopped fresh rosemary, with extra sprigs for garnish
  • 1 tsp. coarse salt
  • ½ tsp. freshly ground pepper

   

Directions

Preheat oven to 400-degrees. Grease or line a sheet pan with parchment paper. Whisk together: olive oil, lemon zest, chopped rosemary, salt and pepper. Spread potatoes and chicken thighs on the oiled or lined sheet pan. Using a pastry brush, baste chicken thighs and potatoes with olive oil mixure and toss to make sure all potatoes are evenly coated. Roast for 45-50 minutes, until chicken skin is golden and crispy. Serve immediately.

by Amee Livingston

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