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Crispy rosemary chicken with garlic and herb roasted red potatoes and green beans — ALL on one sheet pan! The perfect main dish with 2 sides ready in under one hour… and just one pan to clean!
One sheet pan dinners – the unsung heroes of weeknight dinners everywhere.
Rosemary chicken with roasted red potatoes and green beans, all on one sheet pan. ALL OF IT.
Calling all my fellow easy clean-up recipe lovers out there! This rosemary chicken has your name written all over it. Fresh rosemary scented potatoes with hints of lemon, in the marinade and the flavor is absolutely amazing.
Today’s recipe is one that I think you’ll not only love but definitely are going to make over and over again.
Crispy herb and garlic crusted potatoes and green beans all cooked together on one side of the sheet pan, while the rosemary chicken cooks up on the other side. If you want to serve this to company, all you really need is some no knead focaccia bread on the side and maybe a house salad.
Easy peasy! I live for recipes like this.
Ingredients for sheet pan rosemary chicken
- Chicken: in the past, I’ve used 4 bone-in skin-on chicken breasts. But since then, I’ve made this rosemary chicken roastrecipe a couple of times using chicken thighs and drumsticks as well. So what I’m saying is, you can use a variety of chicken pieces, just be sure to use something in the ballpark of 2 ½ pounds.
- Butter: gives the chicken a perfect golden brown color after roasting.
- Kosher salt + seasonings: I like to use kosher salt along with some black pepper, hot paprika, I use fresh garlic but you can use garlic powder, onion powder, Italian seasoning and some lemon zest. These ingredients work well together and lend plenty of flavor to the chicken and the green beans. In the past, I kept it very simple with just garlic and rosemary, but I find the paprika makes it so much more appealing!
- Garlic cloves: I press the garlic and use it for both the potatoes and the chicken.
- Rosemary: Use fresh rosemary and just give it a good chop.
- Avocado Oil: in the past I’ve used olive oil, but I prefer avocado oil for this recipe now, use what you like!
- Red Potatoes: Give the potatoes a good scrub and then halve them if they’re baby potatoes or quarter for larger ones so that they roast evenly.
- Green beans: gives you a side of vegetables cooked on the same sheet pan as the chicken.
- Fresh Parsley: totally optional but great if you have some to sprinkle for color.
Making my rosemary chicken recipe
- Prep ahead. If time permits, season your chicken with kosher salt ahead of time and let it dry out uncovered on the bottom shelf of the refrigerator. This gives the dish so much more flavor.
- Preheat and set it up. preheat the oven, line a baking sheet with parchment paper and with foil to make clean up even easier. Then place chicken on the baking sheet.
- Season the chicken. In a bowl, combine the butter with paprika, garlic, onion powder, Italian herbs, rosemary, and lemon zest. Microwave to meltthe butter. Brush or drizzle this over the chicken, saving most of it for later.
- Toss the potatoes. In a bowl, add the potatoesdrizzle with oil and add the other portions of the same seasonings. Toss and spread the veggies around the chicken.
- Bake. Roast the chicken and potatoes. Then test the chicken with a meat thermometer to see how far it’s cooked through. Larger pieces will definitely need longer, but small chicken breasts may be done and should be removed to plate. Base the chicken again once.
- Toss the green beans. toss them in the ramaining tablespoon of butter sauce before tossing them on the sheet pan around the chicken and potatoes.
- Finish: Roast again until the chicken reads 165ºF on an instant-read thermometer, green beans are vibrant, and the potatoes are fork tender. Serve sprinkled with parsley on top for a little color!
Recipe Tips
- Roast lemons When I have extra lemons on hand, I like to slice them down the center and let them roast on the sheet pan. Use a fork to squeeze the juice on top before serving the dish!
- Marinate ahead if you’re planning ahead, feel free to marinate the chicken the night before. Make rosemary garlic butter, reserve a tablespoon for the green beans (in the fridge.) Then toss the rest with chicken pieces in a zip-top bag. Leave it in the refrigerator overnight. Cuts down weeknight prep!
Other sheet pan dinners to try:
- Roasted Za’atar Chicken and Potatoes
- Garlic and Citrus Chicken
- Greek Lemon Chicken and Potatoes
- Easy Tandoori Chicken Dinner
- Garlic Butter Salmon Potatoes and Asparagus
Rosemary Chicken with Potatoes and Green Beans
Crispy rosemary chicken with garlic and herb roasted red potatoes and green beans — ALL on one sheet pan! The perfect main dish with 2 sides ready in under one hour… and just one pan to clean!
Ingredients
- 2 ½ pounds bone-in skin-on chicken pieces use breasts, thighs, drumsticks, or a combo!
- 3 tablespoons melted butter
- 1 teaspoon hot paprika divided
- 4 teaspoons minced garlic divided
- 1 teaspoon onion powder divided
- 1 teaspoon Italian seasoning divided
- 2 teaspoons kosher salt divided
- ½ teaspoon black pepper
- 2 tablespoons rosemary chopped
- 1 teaspoon lemon zest
- 2 tablespoons avocado oil
- 1 lb. baby red potatoes cut in half (quartered if larger)
- 12 ounce green beans cleaned and trimmed
- Fresh parsley for serving
Instructions
- PREHEAT: Position a rack in the center of the oven and preheat the oven to 400ºF. Line a baking sheet with heavy duty foil, and a sheet or parchment paper for easier clean up.
- SEASON: In a bowl, combine the melted butter with black pepper, ½ teaspoon paprika, 2 teaspoons minced garlic, ½ teaspoon onion powder, ½ teaspoon Italian seasoning, 1 teaspoon kosher salt, 1 tablespoon rosemary, and lemon zest. Set aside 1 tablespoon of this mixture for green beans. Loosen the skin on the chicken and gently rub the remaining mixture all over and under the skin. Place chicken on the baking sheet.
- POTATOES: Add potatoes to a bowl. Toss with avocado oil, remaining ½ teaspoon paprika, 2 teaspoons minced garlic, ½ teaspoon onion powder, ½ teaspoon Italian seasoning, 1 teaspoon kosher salt, and 1 tablespoon rosemary. Give it a good mix before you add potatoes to the baking pan.
- ROAST: Roast chicken and potatoes for 35 minutes. Check chicken for doneness using a meat thermometer. Remove any chicken pieces that have reached 165ºF, if done, or move them to one side and tent loosely with foil if it’s browning too quickly but hasn’t cooked through.
- TOSS BEANS: Add green beans to the same bowl as the potatoes. Toss them in the reserved tablespoon of butter mixture.
- FINISH: Place beans on sheet pan with the potatoes. Cook for 10 minutes or until the chicken is cooked through to 165ºF and the potatoes are tender. The green beans should be just past al-dente as well by then. Remove sheet pan from oven. Let cool for several minutes before topping with parsley and serving.
Notes
- update Feb ’26: After making this recipe for over 10+ years, I’ve tweaked the recipe a bit: added a few additional seasonings, dropped the oven temp to allow for more even roasting, and have upped the amount of green beans for better macros in hopes of making a more delicious dish than it’s previous version.
Nutrition
Calories: 549kcal | Carbohydrates: 27g | Protein: 30g | Fat: 37g | Fiber: 5g | Sugar: 4g
Nutrition information is automatically calculated, so should only be used as an approximation.
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rosy Said:
I am incredibly fussy and don’t particularly enjoy cooking. This recipe was easy and delicious!!!!!! So flavourful! Both kids loved it too. Can’t wait to make it again. Thanks!