Sheet Pan Chicken and Potatoes with Lemon and Rosemary

This isn’t just any chicken and potato recipe. Lemon and rosemary is not only one of my favorite combinations, but also one of the most classic pairings for chicken. It feels like a no brainer for this quick and easy sheet pan dinner.

Sheet Pan Chicken and Potatoes with Lemon and Rosemary

5 from 1 vote
Super quick and easy sheet pan version of chicken and potatoes.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Keyword: chicken, dinner, lemon, potatoes, quick, rosemary, rosemary chicken, sheet pan
Servings: 4


  • 3 Tbsp olive oil
  • 1 Tbsp lemon juice
  • zest from one lemon
  • 2 tsp minced garlic
  • 1 Tbsp chopped rosemary
  • 1 Tbsp chopped thyme
  • 1 1/2 tsp salt
  • 1 tsp black pepper
  • 4 boneless, skinless chicken breasts
  • 1.5 pounds baby red tomatoes quartered
  • 1 lb fresh green beans


  • Preheat oven to 400 degrees.
  • In a bowl, whisk together 2 tablespoons of olive oil, lemon juice, lemon zest, garlic, rosemary, thyme, salt and pepper.
  • In a separate bowl, toss together the potatoes with remaining olive oil and season with additional salt and pepper, if desired.
  • On a greased sheet pan, arrange chicken breasts, potatoes and green beans on the pan. Drizzle herb mixture over the top. Using a brush or your hands to make sure everything is evenly coated.
  • Place the pan in the oven for 25-30 minutes or until the chicken is fully cooked. Potatoes should be tender and green beans should be crisp.

Photo by Nathan Lemon on Unsplash


Write a Reply or Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

  • In the Ingredients section, you have “1.5 pounds baby red tomatoes quartered”. I think you meant “potatoes”. Just an FYI…. lol But I look forward to trying this! Sounds great!