Sheet Pan Lemon Rosemary Chicken with Crispy Potatoes
A hands-off weeknight dinner hero. Juicy chicken breasts, golden roasted Yukon gold baby potatoes, and tender green beans tossed in lemon herb vinaigrette on a single sheet pan.
Why This Recipe Works
Roasting potatoes cut-side down for the initial 12 minutes creates a deeply caramelized, crispy surface before the faster-cooking chicken enters the oven.
Sheet Pan Lemon Rosemary Chicken with Crispy Potatoes
Ingredients
Click any ingredient to strike it off while cooking.
Sheet Pan Vegetables & Chicken
Lemon Herb Marinade
Recommended Kitchen Equipment
Tested tools that yield the best results for this recipe.
Heavy Rimmed Half-Sheet Pan
Unbleached Baking Parchment Paper
Step-by-Step Instructions
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1
Preheat oven to 425°F (220°C). Line a heavy rimmed half-sheet baking pan with parchment paper or light oil.
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2
Toss halved baby potatoes with 1 tablespoon olive oil, half the garlic, salt, and pepper. Spread potatoes cut-side down across the baking sheet. Roast for 12 minutes until they begin to soften.
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3
In a bowl, toss chicken chunks and green beans with remaining olive oil, lemon juice, rosemary, oregano, garlic, salt, and pepper.
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4
Remove sheet pan from oven. Move potatoes to one side, add chicken, green beans, and lemon slices in an even single layer. Return to oven and roast for 15 to 18 minutes until chicken is cooked through (165°F / 74°C) and potatoes are fork-tender and deeply browned.
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📦 Storage & Make-Ahead Tips
Keeps well in meal prep containers for up to 4 days. Excellent for cold or warmed weekday lunches.
Nutrition Facts (Per Serving)
Reader Reviews & Ratings
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Made this tonight for my family and it was an absolute hit! The scaling feature made it so easy to cook for 6 people instead of 4. Bookmarking this immediately!
Verified Home Cook