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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!
Course Main Course
Cuisine American
Keyword chicken, gluten free, potatoes
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 6 servings
Calories 404kcal
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 mixture and toss to make sure all potatoes are evenly coated.
    • Roast for 45-50 minutes, until chicken skin is golden and crispy.
    • Serve immediately.


    Calories: 404kcal | Carbohydrates: 21g | Protein: 21g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 111mg | Sodium: 413mg | Potassium: 726mg | Fiber: 3g | Sugar: 1g | Vitamin A: 160IU | Vitamin C: 24mg | Calcium: 30mg | Iron: 2mg