One Sheet Pan Rosemary Chicken with Potatoes and Green Beans
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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!
ONE sheet pan!
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.
Let’s do this!
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.
✓ Classic.
✓ Comfort food.
✓ Hearty.
✓ Healthy.
✓ Easy clean up.
I’m just counting all the ways this one sheet pan dinner is so good to us.
One Sheet Pan Rosemary Chicken with Potatoes and Green Beans
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!
Ingredients
- 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
Instructions
- 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.
Notes
- If the chicken breasts you are using are larger, you may need to remove the potatoes and green beans to a plate and continue roasting the chicken breasts. The chicken is done when the juices run clear and the internal temperature is at 170 degrees.
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If you like this recipe, you might also like:
One Sheet Pan Roasted Za’atar Chicken and Potatoes
One Sheet Pan Garlic and Citrus Chicken with Brussel Sprouts and Sweet Potatoes
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32 Comments on “One Sheet Pan Rosemary Chicken with Potatoes and Green Beans”
Fantastic recipe!
Hi there, I came across your blog on Friday night searching for a chicken recipe on Pinterest. And now I cook your recipes every day since Saturday! This one was the first. I had some green beans, so I did this one-sheet-pan dinner.
Your recipes are perfect for me: I have a big family and don’t like complicated [time-consuming] recipes and much cleaning; I love flavourful food, but not like 10-15 different spices in a dish; I love butter and garlic. So what I want to say is BIG THANKS! 🙂
I am incredibly fussy and don’t particularly enjoy cooking. This recipe was easy and delicious!!!!!! So flavourful! Both kids loved it too. Can’t wait to make it again. Thanks!
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Doesn’t the grease splatter at such a high temperature???
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Made this recipe tonight. SO delicious. My chicken was also done right at 30 minutes. The only change I made, was letting the oil for the potatoes and beans soak with the rosemary over night. Loved it!
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Made this tonight with chicken thighs and it turned out perfect! It all cooked within 30 minutes, although I did slice up the red potatoes into small pieces (1/8ths). I wish I had used a sheet with a larger rim though since there was a good bit of juice at the bottom from the chicken and melter butter. I also had to roast the green beans in a separate pan because there wasn’t enough room. Overall it was a hit though!
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I made this for company dinner last night. I used chicken thighs because that’s what I had on hand. It was easy to prepare, delicious and clean up couldn’t have been easier. It’s a keeper! Thanks so much for the delicious recipe.
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I agree with what Lauren said. This is a wonderful recipe, but it needs more than 30 minutes. I did about 40 and it was perfect.
made this last night – loved it, but found it really needed a solid 45 minutes and even then the chicken and potatoes where not as crispy as we would like (I didn’t have to divide it into two pans though – small oven). Just budget extra time!
made this tonight. it was delicious!!!???? i had chicken thighs but it worked out great, the time was the same and everything cooked all the way. i did omit the potatoes simply because i had left over pasta salad to go along with the chicken. definitely making this again.. Awesome recipe!!
This is so goooood! We made it tonight and it was a hit! Thanks so much! Love your site. Keep up the great work!
Woohoo! Glad you like it! Thanks so much for the encouraging words! 🙂
Do you suppose that I can use boneless/skinless breasts instead of bone-in?
You could but I feel you may run the risk of having overcooked chicken breasts as boneless chicken tends to dry out pretty quickly.
I just made this with boneless chicken breasts and it was very juicy and tasted great!
Have you used chicken thighs or drumsticks in this recipe? Thanks!
I haven’t Rachel, but I think you could swap the chicken breasts for thighs/drumsticks and it shouldn’t change the cooking time too much. You may need to remove the potatoes/green beans and allow the chicken to cook for just a few minutes longer, but I think the recipe should work out just the same 🙂