Sheet Pan Lemon Rosemary Chicken is an easy one-pan dinner with fresh lemon and herb flavor infused into every bite.
Sheet pan dinners add ease to meal time because you can cook multiple items at the same time on one pan.
This sheet pan lemon rosemary chicken is perfect for those days when you don't have a lot of time to get a hearty and delicious meal on the table.
Why you will love this
- Chicken - Boneless and skinless chicken breasts work great with sheet pan meals because they cook quickly. If you prefer chicken thighs, you will need to adjust the cooking time.
- Potatoes - Small or baby potatoes are ideal because they cook quickly. For larger potatoes, cut into 1-inch pieces.
- Fresh lemon and rosemary infuses wonderful flavor to the whole dish. If fresh herbs aren't available, use dried rosemary.
Variations - Try thyme or sage in place of rosemary. Add thick-sliced onions or broccoli florets for another layer of flavor.
See the recipe card for specific instructions and ingredient amounts.
- Preheat the oven to 425 degrees.
- Add the oil, lemon, and chopped rosemary to a small pan. Warm over low heat to infuse the oil. Pull out the lemon and reserve to add to the sheet pan.
- Arrange the chicken and potatoes on a sheet pan. (Image 1)
- Drizzle the infused oil over the top. Move the chicken and potatoes around on the pan so that everything is covered with the oil. (Image 2)
- Season with salt and pepper. Nestle the lemons slices and rosemary sprigs among the chicken and potatoes. (Image 3)
- Bake for 20-30 minutes until the chicken reaches an internal temperature of 165 degrees. The cook time will vary depending on the size and thickness of the chicken breasts.
- Set the oven to broil and cook for a few more minutes until the chicken and potatoes are golden brown. (Image 4)
Faq's and tips
The amount of roasting time depends on the size and thickness of the chicken breasts. If you opt for chicken thighs, they generally take longer to cook than chicken breasts.
Always use an instant-read thermometer to ensure the internal temperature of the chicken has reached 165 degrees.
Simplify your weeknight dinner routine with this sheet pan dinner recipe. It's sure to be a family favorite.
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Sheet Pan Lemon Rosemary Chicken
- 3 tablespoons oil
- 2 lemons (halved)
- 1 tablespoon chopped fresh rosemary (plus 2-4 more sprigs)
- 24 ounces baby potatoes (halved)
- 1½-1¾ pounds boneless chicken breasts
- salt and pepper (for seasoning the chicken and potatoes)
- Preheat oven to 425 degrees.
- Add the oil, half of a lemon, and 1 tablespoon of chopped rosemary to a small saucepan. Heat over low to infuse the oil with the lemon and herb flavors.
- Meanwhile, cut the potatoes into 1-inch pieces if necessary. Arrange the potatoes and chicken on a sheet pan.
- Remove the lemon from the oil (reserving the lemon to add to the sheet pan). Drizzle the oil over the potatoes and chicken, moving the potatoes and chicken around to ensure everything is coated with the oil.
- Season the chicken and potatoes with salt and pepper. Nestle the sprigs of rosemary and lemon halves around the chicken and potatoes.
- Bake for 20-30 minutes until the chicken reaches an internal temperature of 165 degrees. (Note 1) Turn the oven up to broil and cook for another 2-3 minutes until the chicken and potatoes are golden brown.
- The cook time will depend on the size and thickness of the chicken breasts. Always use an instant-read thermometer to make sure the internal temperature of the chicken reaches 165 degrees.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
This post was originally published in March 2019 and has been updated.