Sheet Pan Lemon Rosemary Chicken and Potatoes
This Sheet Pan Lemon Rosemary Chicken and Potatoes make the perfect weeknight dinner that's quick, healthy and easily made all on one pan!
Servings: 4
Ingredients
- 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
- 1 1/2 tsp. sea salt
- 1 tsp. black pepper
- 4 boneless skinless chicken breasts
- 3 cups baby red potatoes quartered
- 1 lb. fresh green beans
Instructions
- Preheat oven to 400 degrees F.
- 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.
- 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.
- 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.
- Serve and enjoy!
Nutrition
Serving: 1/4th of recipe | Calories: 396kcal | Carbohydrates: 26.5g | Protein: 39.4g | Fat: 15g | Saturated Fat: 2.7g | Sodium: 967.4mg | Fiber: 5.2g | Sugar: 5.5g