Crispy rosemary chicken with garlic and herb roasted red potatoes and green beans — ALL on one sheet pan! A perfect main dish with 2 sides in UNDER ONE HOUR and just ONE pan to clean!
ALL OF IT.
Calling all my fellow easy-clean-up recipe lovers out there! *everyone in the world raises their hand*
Today’s recipe is one that I think you’ll not only love but definitely are going to make over and over again. Mainly because it’s rosemary chicken – a classic turned into a ONE SHEET PAN dinner with lots of crispy garlic and herb roasted potatoes and green beans. Hum-ana hum-ana.
I mean, what can I say? Is the world even ready for this crispy baked chicken and 2 sides that are cray-zee amazing and are the classic dinner combination to be prepared in a single pan and all of that in under an hour? I could eat this meal everyday of the week and still not get tired.
Crispy herb and garlic crusted potatoes and green beans all cooked together on one side of the sheet pan, while the rosemary chicken cooks up on the other side. I lined my sheet pan with a couple sheets of heavy duty foil and the most magical thing happened — cleanup became a breeze!
I live for recipes like this.
One teensy weensy thing i’d like to point out — no chicken breast is created equal! That means that it’s nearly impossible for me to give you an exact time on how long it will take for your chicken breast to roast. So watch for doneness.
I have the recipe setup so that at the 20 minute mark, right before the green beans go into the oven, we check the chicken to see where it’s at. If the chicken juices aren’t running clear, let the chicken roast and hang out for another 10 minutes. Mine took exactly the same time as the potatoes — 30 minutes. If for any reason the chicken isn’t cooked by the time the potatoes are done, remove the potatoes and green beans to a plate and allow the chicken to continue roasted until done. And vice versa! If you’re chicken is a speedy little thing, remove it to a plate until the potatoes and green beans are done.
And heyyyyyy there all you wonderful people that come home from work and still have a million things to get done on the weeknights! I dedicate this little number to you 😉 Let this rosemary chicken cook itself up for you and take away the troubles of having to babysit a meal or worse, order 9,000-calorie takeout! This chicken is going to cook itself up for you and be so delicious you’ll want to do it all over again tomorrow.
A little bread on the side for those of us that LIVE for carby moments.
You and I are in comfort food bliss.
Rosemary chicken. Potatoes. Green beans.
✓ Comfort food.
✓ Easy clean up.
I’m just counting all the ways this one sheet pan dinner is so good to us.
- 4 bone-in, skin-on chicken breasts
- 3 tablespoons butter, melted
- 1 1/4 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 4 teaspoons garlic, minced, divided
- 2 tablespoons rosemary, chopped, divided
- 1 teaspoon lemon zest
- 2 tablespoons olive oil
- 1 lb. red potatoes, halved or quartered
- 1/2 lb. green beans
- Position a baking rack in center of the oven and preheat the oven to 450ºF. Line a sturdy baking sheet with heavy duty foil. I lined mine twice so that it required minimum cleaning.
- In a small bowl, combine the melted butter, 1 teaspoon salt, black pepper, 2 teaspoons garlic, 1 tablespoon rosemary, and lemon zest. Gently loosen the skin of the chicken breast and using a brush, brush the skin and the meat with the butter. Place chicken breasts on one side of the prepared baking sheet.
- In a bowl, combine the 2 tablespoons olive oil, 1/4 teaspoon salt, remaining 2 teaspoons garlic, and 1 tablespoon rosemary. Toss the halved or quartered potatoes until the olive oil nicely coats them all. Lay the potatoes on the other side of the baking sheet.
- Bake for 20 minutes. If at any point the chicken begins to brown too much during roasting, use a piece of foil to tent ONLY the chicken. After 20 minutes, check the chicken for doneness, if the juices are running clear, or the internal temperature is at 170 degrees, remove the chicken to a plate, and loosely cover with foil.
- Toss the green beans in with the potatoes and allow the olive oil to coat the beans. Continue to bake for an additional 10 minutes. My chicken took exactly 30 minutes and I did not need to remove the chicken to a plate. Depending on the size of the chicken breast, you may or may not need to remove. Serve warm.
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One Sheet Pan Roasted Za’atar Chicken and Potatoes