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Sheet Pan Rosemary Roasted Chicken and Potatoes

By Amee Livingston Leave a Comment

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!

Sheet Pan Rosemary Roasted Chicken and Potatoes recipe

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!

Delicious Sheet Pan Rosemary Roasted Chicken and Potatoes

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. 😉

Sheet Pan Rosemary Roasted Chicken and Potatoes

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
Print
Sheet Pan Rosemary Roasted Chicken and Potatoes
Prep Time
5 mins
Cook Time
50 mins
Total Time
55 mins
 
A delicious and easy weeknight meal that makes clean-up a breeze!
Servings: 6 servings
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
 
    Instructions
    1. 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.

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    March 26, 2018 Filed Under: Chicken, Main course Tagged With: chicken, Gluten Free, main course, potatoes, roasting

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