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!

  • 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


  1. Posítíon a bakíng rack ín center of the oven and preheat the oven to 450ºF. Líne a sturdy bakíng sheet wíth heavy duty foíl. í líned míne twíce so that ít requíred mínímum cleaníng.
  2. ín a small bowl, combíne the melted butter, 1 teaspoon salt, black pepper, 2 teaspoons garlíc, 1 tablespoon rosemary, and lemon zest. Gently loosen the skín of the chícken breast and usíng a brush, brush the skín and the meat wíth the butter. Place chícken breasts on one síde of the prepared bakíng sheet.
  3. ín a bowl, combíne the 2 tablespoons olíve oíl, 1/4 teaspoon salt, remaíníng 2 teaspoons garlíc, and 1 tablespoon rosemary. Toss the halved or quartered potatoes untíl the olíve oíl nícely coats them all. Lay the potatoes on the other síde of the bakíng sheet.
  4. Bake for 20 mínutes. íf at any poínt the chícken begíns to brown too much duríng roastíng, use a píece of foíl to tent ONLY the chícken. After 20 mínutes, check the chícken for doneness, íf the juíces are runníng clear, or the ínternal temperature ís at 170 degrees, remove the chícken to a plate, and loosely cover wíth foíl.
  5. Toss the green beans ín wíth the potatoes and allow the olíve oíl to coat the beans. Contínue to bake for an addítíonal 10 mínutes. My chícken took exactly 30 mínutes and í díd not need to remove the chícken to a plate. Dependíng on the síze of the chícken breast, you may or may not need to remove. Serve warm.

Posting Komentar

0 Komentar