Lemon Rosemary Chicken Sheet Pan Dinner with Crispy Potatoes
A quick and satisfying one-pan dinner featuring juicy lemon rosemary chicken, crisp roasted potatoes, and tender asparagus for a flavorful, minimal-cleanup weeknight meal.
Equipment
- 1 Sheet pan Large enough to hold all ingredients
- 1 Oven Preheated to 400°F
Ingredients
Main ingredients
- 1 pound red new potatoes cut in halves or fourths if large
- 1 ½ pounds skinless, boneless chicken breasts
- 1 pound asparagus thick-stemmed, trimmed
- 2 tablespoons olive oil
- 1 lemon sliced thin
- 8 rosemary sprigs leaves removed and minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Instructions
- Preheat oven to 400°F to crisp up the potatoes.
- Place halved potatoes on sheet pan; drizzle with 1 tablespoon olive oil and half the seasonings. Toss to coat.
- Roast potatoes for 15 minutes until edges begin to crisp.
- Season chicken breasts with remaining olive oil and seasonings, including minced rosemary.
- Slice lemon thinly and set aside.
- Remove pan from oven, push potatoes aside. Place chicken in center and asparagus on one side of pan. Add lemon slices over chicken.
- Return pan to oven and roast 20–25 more minutes, until chicken is cooked through and vegetables are tender.
- Optionally, broil the entire pan briefly for added crisp and color.
- Serve immediately while hot and juicy.
- Store leftovers in airtight containers. Reheat gently in oven or skillet to maintain texture.
Notes
For extra crisp on the potatoes and chicken, finish the last few minutes under a broiler. Store leftovers properly to retain texture and flavor.