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!
Servings: 4
Calories: 549kcal
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
