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This healthy and delicious Sheet Pan Rosemary Chicken And Potatoes recipe is the easy one pan wonder you’ve been waiting for! It’s perfectly seasoned juicy baked chicken thighs with crispy skin along with fork tender roasted red potatoes.
Best Rosemary Chicken And Potatoes Recipe
We all know and love one-pot meals. They are quick and easy with very little cleanup and very little effort! Now, take that concept and put it on a sheet pan. That’s exactly what we’ve got here and this one-pan chicken dinner is going to please your palate like no other! It’s so simple, yet so unbelievably good! And basically, all you have to do is spend about 10 minutes prepping the chicken, then put it in the oven, and walk away to return to a ready to eat home cooked restaurant worthy meal!
The dish is seasoned with fresh aromatic rosemary that fills your kitchen with the most amazing aroma as the chicken cooks to near perfection. The chicken is so tender and juicy with the most crispy skin and served alongside yummy red potatoes that are roasted on the same pan. It’s so incredibly easy to make, but so darn delicious! This dish is one of the best sheet pan chicken recipes I’ve ever made.
It’s also a really versatile dinner and can be served with any side you like. I love to serve this baked rosemary chicken and potatoes with my Mushroom Arugula Warm Salad or my Kale Salad. This dish also pairs really well with sides like my Roasted Asparagus, Steamed Broccoli, and Roasted Green Beans.
Why We Love Sheet Pan Rosemary Chicken
- One-Pan Wonder! This is a delicious one-pan chicken dinner with little to no cleanup at all! Just season the thighs and potatoes, bake, and dinner is served. Easy peasy with incredible flavor.
- Healthy and Filling! It’s a solid made from scratch healthy meal with no added fillers or processed ingredients. It’s also gluten-free and easy to make keto too!
- Meal Plan Ready! Whether you like to do meal prep or plan out your family’s weekly dinners, this sheet pan rosemary chicken and potatoes is a great choice. And it can even be prepped a few nights ahead of time before cooking.
Ingredients You’ll Need
- Chicken Thighs – I used bone-in and skin on chicken thighs for this sheet pan recipe. It’s also possible to use bone-in and skin on chicken breasts as well.
- Fresh Rosemary – You want fresh fragrant rosemary to season this dish. In a pinch, you can use dried rosemary, but I highly suggest you do your tastebuds a favor and opt for fresh.
- Dried Oregano – Blends well with the rosemary for additional herby flavor.
- Garlic Powder – Garlic just makes everything better! And it’s fantastic on both the chicken and the roasted red potatoes.
- Salt – The most important seasoning of any savory dish. Salt makes food come to life by enhancing all the natural flavors.
- Black Pepper – Fresh ground is the best option if you have it on hand.
- Red Potatoes – I opted to use red potatoes, but Yukon gold is another great option.
- Olive Oil – For this sheet pan recipe the higher quality olive oil you use the better. The oil is not only used to roast the potatoes, but also adds flavor as well as helps to make the chicken extra crispy.
- Preheat the oven: Turn the oven on to 375°F (190°C). Then spray a sheet pan with nonstick cooking spray or brush it with oil. Alternatively, you can line it with parchment paper for easy cleanup.
- Blend the herbs and seasonings: Combine the fresh chopped rosemary, dried oregano, garlic powder, salt, and pepper together in a small bowl.
- Season the chicken: Place the thighs onto the prepared baking sheet and then pat them dry using a paper towel. Now, season the chicken with half of the herb mixture making sure to cover all of the skin.
- Season the potatoes: Toss the potatoes with the remaining herb mixture and put them on the baking sheet all around the chicken.
- Add the oil: Drizzle the seasoned chicken thighs and potatoes with the olive oil doing your best to fully coat everything.
- Bake the chicken: Transfer the sheet pan into the preheated oven and bake for 1 to 1 ¼ hours or until the potatoes are fork tender and the chicken is cooked through. When the thighs are done, the internal temperature of the chicken should be at least 165°F (75°C) when tested with an instant-read digital meat thermometer.
Can I Use Chicken Brasts Instead Of Thighs?
Yes! For sure! But I do suggest that you use bone-in skin on breasts for the moistest and most flavorful rosemary chicken. Baking chicken with the bone-in does take it a bit longer to cook but helps to produce juicer chicken.
Can I Add Other Vegetables?
Yes! Other root vegetables such as carrots, parsnips, beets, turnips, and sweet potatoes are your best choice. They have a similar texture to potatoes along with a similar cooking time. Just cut them about the same as the potatoes and season in the same manner. But do keep in mind, if you add a lot of extra vegetables you may need to double the amount of seasoning mixture you make as well as use a larger sheet pan.
Can I Make This Recipe Keto Friendly?
Yes! Just replace the potatoes with cauliflower florets and you’re good to go! However, the cauliflower will roast faster than the chicken. So what you’ll want to do is cook the chicken for about 30 minutes and then add the seasoned cauliflower to the sheet pan. Then just continue cooking them together for another 30 minutes or until the chicken is fully cooked.
Expert Tips
- Use a large rimmed sheet pan. Your sheet pan must be at least 13×18 inches and have a rim that is about 1 inch deep. This is to ensure that your chicken and potatoes are able to be placed in a single layer as well as contain all the yummy chicken juices.
- Rotate the pan. For more even cooking, rotate your sheet pan halfway through baking.
- Broil for crispier skin. If you find that the skin on your baked chicken did not crisp up as much as you wanted, you can place the sheet pan under a broiler for just a few minutes to make crips up the skin. But watch it very closely. You want crispy skin not black and burnt.
- Temp your chicken. For your own health, it’s always a good idea to ensure that chicken is fully cooked and has reached 165°F (75°C) before serving. You can do this by using an instant-read digital cooking thermometer.
Leftovers
Leftover sheet pan rosemary chicken and potatoes will keep in the fridge for up to 4 days or in the freezer for up to 3 months when stored in an airtight container.To reheat, just cover the chicken and put it in the microwave for about 4 minutes on medium power. Or, you can also place it on a sheet pan in the oven for about 12 minutes at 350°F (170°C). If you choose to freeze the leftovers, I recommend letting the rosemary chicken and potatoes partially thaw out in the fridge before reheating in the oven.
Make Ahead
This sheet pan rosemary chicken and potatoes can easily be made up to 2 days in advance before cooking. Simply follow the recipe as instructed right up until it’s time to bake the chicken. Then just wrap the sheet pan with the chicken and potatoes on it with plastic wrap and store in the fridge until ready to cook.
Other Delicious Chicken Recipes To Try
- Italian Chicken Sheet Pan Dinner
- Garlic Butter Chicken Bites
- Baked Chicken Drumsticks
- Chicken Cacciatore
- Pan Roasted Chicken And Vegetables
- Marry Me Chicken Recipe
- One Pan Roasted Honey Orange Chicken And Potatoes
- Baked Honey Mustard Chicken With Potatoes
- Crockpot Chicken And Potatoes
- Sheet Pan BBQ Chicken Nachos
- One Pot Meatballs and Potatoes
Sheet Pan Rosemary Chicken And Potatoes
Ingredients
- 6 chicken thighs bone-in and skin on
- 1 tablespoon fresh rosemary chopped
- ½ teaspoon dried oregano
- 1 teaspoon garlic powder
- 1½ teaspoon salt
- ½ teaspoon black pepper
- 6 small red potatoes cleaned and quartered (not peeled)
- 3 tablespoons olive oil
Instructions
- Preheat the oven: Turn the oven on to 375°F (190°C). Then spray a sheet pan with nonstick cooking spray or brush it with oil. Alternatively, you can line it with parchment paper for easy cleanup.
- Blend the herbs and seasonings: Combine the fresh chopped rosemary, dried oregano, garlic powder, salt, and pepper together in a small bowl.
- Season the chicken: Place the thighs onto the prepared baking sheet and then pat them dry using a paper towel. Now, season the chicken with half of the herb mixture making sure to cover all of the skin.
- Season the potatoes: Toss the potatoes with the remaining herb mixture and put them on the baking sheet all around the chicken. Add the oil: Drizzle the seasoned chicken thighs and potatoes with the olive oil doing your best to fully coat everything.
- Bake the chicken: Transfer the sheet pan into the preheated oven and bake for 1 to 1 ¼ hours or until the potatoes are fork tender and the chicken is cooked through. When the thighs are done, the internal temperature of the chicken should be at least 165°F (75°C) when tested with an instant-read digital meat thermometer.
Tips & Notes:
- Use a large rimmed sheet pan. Your sheet pan must be at least 13×18 inches and have a rim that is about 1 inch deep. This is to ensure that your chicken and potatoes are able to be placed in a single layer as well as contain all the yummy chicken juices.
- Rotate the pan. For more even cooking, rotate your sheet pan halfway through baking.
- Broil for crispier skin. If you find that the skin on your baked chicken did not crisp up as much as you wanted, you can place the sheet pan under a broiler for just a few minutes to make crips up the skin. But watch it very closely. You want crispy skin not black and burnt.
- Temp your chicken. For your own health, it’s always a good idea to ensure that chicken is fully cooked and has reached 165°F (75°C) before serving. You can do this by using an instant-read digital cooking thermometer.
