Sheet-Pan Rosemary Chicken with Roasted Potatoes & Green Beans
Enjoy a quick, flavorful dinner with juicy rosemary chicken breasts, tender potatoes, and crisp green beans all cooked together on a single sheet pan. Perfect for busy weeknights, this meal comes together in under 20 minutes with minimal cleanup.
- 4 pieces boneless, skinless chicken breasts
- 2 cups baby potatoes, halved
- 2 cups fresh green beans, trimmed
- 3 tbsp olive oil
- 1 tbsp fresh rosemary, chopped
- 1 tsp garlic powder
- 1 tsp salt
- 0.5 tsp black pepper
- 4 pieces lemon wedges
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Instructions
Preheat your oven to 450°F (232°C) and line a large sheet pan with parchment paper.
⏱️ 2 minutes 🌡️ 450°FIn a large bowl, toss potatoes and green beans with 2 tablespoons olive oil, half the rosemary, half the garlic powder, and half the salt and pepper. Spread evenly on the sheet pan.
⏱️ 2 minutesRub chicken breasts with remaining olive oil, rosemary, garlic powder, salt, and pepper. Place chicken on the sheet pan among the vegetables.
⏱️ 2 minutesRoast in the oven for 12 minutes, or until chicken is cooked through (internal temp 165°F) and vegetables are tender-crisp.
⏱️ 12 minutes 🌡️ 450°FRemove from oven, rest for 2 minutes, then serve with lemon wedges.
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Nutrition Information
Per serving. Values are approximate and may vary.
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