Sheet Pan Lemon Rosemary Chicken and Potatoes
Ingredients
The marinade
-
3
Tbsp
olive oil
-
1
Tbsp
lemon juice
-
1
whole
lemon zest
-
2
cloves
garlic, minced
-
1
Tbsp
fresh rosemary, chopped
-
1
Tbsp
fresh thyme, chopped
-
1 ½
tsp
sea salt
-
1
tsp
black pepper
The main ingredients
-
4
pieces
boneless, skinless chicken breasts
-
3
cups
baby red potatoes, quartered
-
1
lb
fresh green beans
Instructions
- Preheat the oven to 400°F.
- In a small bowl, whisk together 2 tablespoons of olive oil, lemon juice, lemon zest, garlic, rosemary, thyme, salt, and pepper.
- In a separate bowl, toss the quartered potatoes with the remaining tablespoon of olive oil and season with additional salt and pepper if desired.
- On a large baking sheet, arrange the chicken breasts, potatoes, and green beans, then drizzle the herb mixture over everything, ensuring even coating.
- Roast in the oven for 25 to 30 minutes until the chicken reaches an internal temperature of 165°F, the potatoes are tender, and the green beans are crisp.
- Optionally, turn on the broiler for a few minutes for extra crispiness on the potatoes.
- Serve and enjoy!
Nutrition Facts (estimated)
Servings
4
Calories
396
Total fat
15g
Total carbohydrates
26.5g
Total protein
39.4g
Sodium
967.4mg
Cholesterol
0mg
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