Sheet-Pan Rosemary-Lemon Chicken with Roasted Baby Potatoes & Asparagus
This quick and easy sheet-pan dinner features juicy chicken breasts tossed with fresh rosemary, zesty lemon, and garlic, roasted alongside tender baby potatoes and crisp asparagus. Perfect for busy weeknights, this meal comes together in under 20 minutes with minimal cleanup.
- 4 pieces boneless, skinless chicken breasts
- 1 pound baby potatoes, halved
- 1 bunch asparagus, trimmed
- 3 tbsp olive oil
- 1 tbsp fresh rosemary, chopped
- 1 whole lemon, zest and juice
- 2 cloves garlic cloves, minced
- 1 tsp salt
- 0.5 tsp black pepper
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Instructions
Preheat oven to 450°F (232°C) and line a large sheet pan with parchment paper.
⏱️ 1 minute 🌡️ 450°FIn a large bowl, toss the chicken breasts, baby potatoes, and asparagus with olive oil, chopped rosemary, lemon zest, lemon juice, minced garlic, salt, and black pepper until evenly coated.
⏱️ 2 minutesArrange the potatoes and chicken breasts on the sheet pan in a single layer. Roast for 10 minutes.
⏱️ 10 minutes 🌡️ 450°FAdd asparagus to the pan, toss lightly with remaining oil and seasoning. Return to oven and roast for an additional 6-7 minutes or until chicken is cooked through (internal temp 165°F) and vegetables are tender.
⏱️ 7 minutes 🌡️ 450°FRemove from oven, let rest for 2 minutes, then serve with a squeeze of fresh lemon if desired.
⏱️ 2 minutesAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
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