Sheet Pan Rosemary Chicken: Easy, Flavorful One-Pan Delight
An effortless and delicious recipe for sheet pan rosemary chicken that combines tender chicken with flavorful roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 4 chicken thighs
- 2 tablespoons olive oil
- 2 teaspoons fresh rosemary, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 medium potatoes, diced
- 2 cups green beans
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine olive oil, rosemary, garlic powder, onion powder, salt, and black pepper.
- Add the chicken thighs to the bowl and toss to coat.
- Spread the chicken on a sheet pan and arrange the diced potatoes and green beans around them.
- Drizzle with additional olive oil if desired.
- Roast in the oven for 30-35 minutes, or until the chicken is cooked through and vegetables are tender.
- Let it rest for a few minutes before serving.
Notes
- Feel free to swap out vegetables based on your preference.
- This dish is great for meal prep and leftovers.
Nutrition
- Serving Size: 1 piece of chicken with vegetables
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Sheet Pan Rosemary Chicken