ONE SHEET PAN ROSEMARY CHICKEN WITH POTATOES AND GREEN BEANS
Author: Little Spice Jar
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 4 servings
- 4 bone-in, skin-on chicken breasts
- 3 tablespoons butter, melted
- 1¼ teaspoon salt, divided
- ½ teaspoon black pepper
- 4 teaspoons garlic, minced, divided
- 2 tablespoons rosemary, chopped, divided
- 1 teaspoon lemon zest
- 2 tablespoons olive oil
- 1 lb. red potatoes, halved or quartered
- ½ lb. green beans
Position a baking rack in center of the oven and preheat the oven to 450ºF.
Line a sturdy baking sheet with heavy duty foil.
In a small bowl, combine the melted butter, 1 teaspoon salt, black pepper, 2 teaspoons garlic, 1 tablespoon rosemary, and lemon zest.
Gently loosen the skin of the chicken breast and using a brush, brush the skin and the meat with the butter.
Place chicken breasts on one side of the prepared baking sheet.
In a bowl, combine the 2 tablespoons olive oil, ¼ teaspoon salt, remaining 2 teaspoons garlic, and 1 tablespoon rosemary. Toss the halved or quartered potatoes until the olive oil nicely coats them all. Lay the potatoes on the other side of the baking sheet. Bake for 20 minutes.
If at any point the chicken begins to brown too much during roasting, use a piece of foil to tent ONLY the chicken.
After 20 minutes, check the chicken for doneness, if the juices are running clear, or the internal temperature is at 170 degrees, remove the chicken to a plate, and loosely cover with foil.
Toss the green beans in with the potatoes and allow the olive oil to coat the beans. Continue to bake for an additional 10 minutes. Depending on the size of the chicken breast, you may or may not need to remove.
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