Imagine walking into your kitchen after a long day and creating a restaurant-worthy meal with minimal effort and cleanup. This One Sheet Pan Rosemary Chicken with Potatoes is about to become your new culinary superhero! Perfectly roasted chicken breasts nestled alongside golden, herb-infused potatoes will transform your dinner routine from mundane to magnificent, all while keeping your dishwashing time to practically zero.
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 1 lb baby potatoes, halved
- 2 tablespoons fresh rosemary, chopped
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This ensures that the chicken and potatoes cook evenly and develop a nice golden color.
- Prepare a large baking sheet by lining it with parchment paper or lightly greasing it with cooking spray. This will help with easy cleanup and prevent sticking.
- In a large mixing bowl, combine the halved baby potatoes, minced garlic, chopped fresh rosemary, 2 tablespoons of olive oil, and a generous pinch of salt and pepper. Toss everything together until the potatoes are well coated with the oil and seasonings.
- Spread the seasoned potatoes evenly on one side of the prepared baking sheet. Make sure they are in a single layer for even cooking.
- In the same mixing bowl, add the chicken breasts and drizzle with the remaining 1 tablespoon of olive oil. Season the chicken with salt and pepper to taste. Rub the oil and seasonings into the chicken to ensure it's well coated.
- Place the seasoned chicken breasts on the baking sheet, next to the potatoes. Make sure there is some space between the chicken and potatoes for even cooking.
- Transfer the baking sheet to the preheated oven and bake for about 30-35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). The potatoes should be tender and golden brown.
- Once cooked, remove the baking sheet from the oven and let it rest for about 5 minutes. This allows the juices in the chicken to redistribute, keeping it moist.
- Serve the rosemary chicken and potatoes hot, garnished with additional fresh rosemary if desired. Enjoy your delicious one sheet pan meal!
Tips
- • Always use a high-quality, heavy-duty baking sheet to ensure even heat distribution and prevent burning. • Pat your chicken breasts dry before seasoning to help achieve a beautiful golden-brown exterior. • For extra crispy potatoes, make sure they're cut to similar sizes and aren't overcrowded on the pan. • Use a meat thermometer to guarantee your chicken reaches the safe internal temperature of 165°F. • Let the chicken rest after cooking to keep the meat juicy and tender. • For added flavor, try adding lemon slices or sprinkle some grated Parmesan cheese during the last 5 minutes of cooking. • If you prefer crispier chicken skin, you can briefly broil the dish for 2-3 minutes at the end of cooking.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 22g
Protein: 35g
Fat: 16g
Saturated Fat: 3g
Cholesterol: 110mg
