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Sheet Pan Rosemary Roasted Chicken and Potatoes

Sheet Pan Rosemary Roasted Chicken and Potatoes

A delicious and easy weeknight meal that makes clean-up a breeze!
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 6 servings
Author Amee


  • 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



    • 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.