Sheet Pan Lemon Rosemary Chicken & Potatoes
Serves: 4 Servings
  • 3 Tbsp olive oil, divided
  • 1 Tbsp lemon juice
  • Zest of 1 lemon
  • 2 cloves garlic, minced
  • 1 Tbsp fresh rosemary, chopped
  • 1 Tbsp fresh thyme, chopped
  • 1½ tsp. sea salt
  • 1 tsp. black pepper
  • 4 boneless, skinless chicken breasts
  • 3 cups baby red potatoes, quartered
  • 1 lb. fresh green beans
  1. Preheat oven to 400 degrees F.
  2. In a small bowl, whisk together 2 tablespoons olive oil, lemon juice, zest, garlic, rosemary, thyme, salt and pepper. In a separate bowl toss together potatoes with tablespoon olive oil and season with additional salt and pepper, if desired.
  3. On a large baking sheet lightly sprayed with oil, arrange chicken breasts, potatoes and green beans and drizzle herb mixture over top, using a brush or your hands to make sure everything is evenly coated.
  4. Place the pan in the oven and roast for 25 to 30 minutes, depending on the size of your breasts. Chicken should have an internal temp of 165 degrees F, potatoes should be tender and green beans nice and crisp! Feel free to turn the broiler on for a couple minutes if you like your potatoes a bit more crisp.
  5. Serve and enjoy!
Nutritional Information
Serving Size: 1 chicken breast + ½ cup potatoes + ¼th green beans • Calories: 396 • Fat: 14.9 g • Saturated Fat: 2.7 g • Carbs: 25.2 g • Fiber: 5.1 g • Protein: 39.2 g • Sugar: 5.4 g • WW Freestyle Points: 6
Recipe by Eat Yourself Skinny at