Sheet Pan Lemon Rosemary Chicken is an easy one-pan dinner with fresh lemon and herb flavor infused into every bite.
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Sheet pan dinners add ease to mealtime because you can cook multiple items at the same time with 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.
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Why you will love this
- Save time and effort - Sheet pan dinners simplify prep and clean-up by cooking everything with one pan at the same time.
- Readily available ingredients - Chicken, potatoes, lemons, and herbs are likely things you already have on hand.
- Add a salad and bread for a complete meal. I love serving this with ciabatta garlic bread and a house salad. For heartier appetites, also serve with a vegetable such as lemon charred broccolini or green beans with lemon pepper.
Ingredients
- 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 infuse wonderful flavor into 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.
Step-by-step instructions
See the recipe card for specific instructions and ingredient amounts.
- 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 it to add to the sheet pan. Arrange the chicken and potatoes on a sheet pan.
- Drizzle the infused oil over the top. Move the chicken and potatoes around on the pan so that everything is covered with the oil.
- Season with salt and pepper. Nestle the lemons slices and rosemary sprigs among the chicken and potatoes.
- Bake at 425 degrees until the chicken reaches an internal temperature of 165 degrees (approx. 20-30 minutes). Set the oven to broil and cook for a few more minutes until the chicken and potatoes are golden brown.
Recipe FAQs
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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📖 Recipe Card
Sheet Pan Lemon Rosemary Chicken
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EQUIPMENT
Ingredients
- 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 skinless chicken breast
- salt and pepper (for seasoning the chicken and potatoes)
Instructions
- Preheat oven to 425℉.
- 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℉. (Note 1) Turn the oven up to broil and cook for another 2-3 minutes until the chicken and potatoes are golden brown.
Notes
- The cooking 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°F.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
This post was originally published in March 2019 and has been updated.
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