This rosemary chicken is succulent, juicy and baked to perfection. Even better? It’s a sheet pan dinner, which creates the ultimate wholesome meal the whole family will love!
One pan and 20 minutes in the oven will create a baked lemon rosemary chicken dinner to crave!
We do a lot of baked chicken in this house. Don’t get me wrong, you know my love for pasta and ALL the carbs…but I can’t eat like that all day every day. (Much as I would love to do just that!)
I’m always trying to think of fresh new ways to keep chicken interesting, and this sheet pan rosemary chicken and potatoes hits all the marks! I love bringing you fun chicken recipes because it’s something we eat so much of in our home!
What I love about this fresh and fragrant chicken dinner is that it’s so easy to throw together. One pan, a few minutes of prep, and you’re golden.
(Seriously though, do you see how juicy and delicious this looks?) Let’s make dinner!
- Chicken Breasts – Boneless, skinless chicken breasts.
- Olive Oil – Use good olive oil for the best flavor.
- White Wine – White cooking wine will do just fine. You’ll find it in the salad aisle of your grocery.
- Lemon Juice – From fresh squeezed lemons or out of the bottle, your choice.
- Rosemary – Fresh or dried! A general rule of thumb is to use 3 times as much fresh rosemary as you would need dried to get the same great flavor.
- Black Pepper – I like to use pepper from a grinder set for thick flakes. It adds texture and the perfect bold crunchy touches of spice.
- Garlic – I use minced garlic found in the produce section of your grocer, but you can use fresh cloves if you prefer. Learn How to Mince Garlic here.
- Baby Potatoes – Sliced in half, or even quartered depending on the size.
- Green Beans – Fresh, with ends trimmed.
How to Make
- Prep – Preheat oven as directed. Mix oil, wine, lemon juice and seasonings. Trim chicken breasts and slice veggies.
- Baste – In a shallow baking dish or pan, brush both sides of chicken breast and baby potatoes with seasoning mixture.
- Add Green Beans – At the halfway point in your cooking, pull the pan out and add your veggies. Fresh green beans don’t need quite as long to cook as the chicken and potatoes, so I added them in for the last 10-15 minutes.
- Bake – As directed, depending on the size of your chicken breasts. (see notes in printable recipe card)
- Rest Before Serving – Allow chicken to rest for 10 minutes as it will continue to cook and seal in juices after it is removed from oven.
Here are a few great ideas for this rosemary chicken! If you’re looking for more, see my complete guide to Side Dishes for Chicken.
This easy rosemary baked chicken pairs beautifully with salads of all kinds, but it also works well with a variety of oven-friendly side dishes.
- With all the Italian flavors, it works beautifully with Arrabbiata Sauce, too!
- Roasted Cauliflower
- Baked Sweet Potato Fries
- Roasted Sweet Potatoes
- Easy Cauliflower Mashed “Potatoes”
- Roasted Mushrooms
- Loaded Smashed Red Potatoes
Frequently Asked Questions
Baked chicken is a healthy protein choice because it’s low calorie, low fat and it’s even Whole 30 and Keto-friendly (when you eliminate the white wine). It’s the perfect skinny solution to your weeknight dinner dilemmas! The best part? You won’t even know you’re missing those calories! When chicken is this juicy and delicious, you won’t miss a thing.
Fresh herbs are always more fragrant, more colorful, and more vibrant in flavor when added to your cooking. However, dried herbs are an excellent substitution when fresh aren’t available.
How to Store
- At Room Temperature – Chicken can be left out while serving, but no longer than two hours.
- Refrigerate – This rosemary chicken can be stored covered in the refrigerator for 3-5 days.
- Freeze – Allow chicken to cool. Place whole chicken, chopped chicken, or shredded chicken in bags or containers. Keep frozen for up to three months. Let thaw in refrigerator and then reheat in oven or skillet. To keep chicken moist, let simmer in a covered skillet or covered pan in the oven with a few tablespoons of chicken stock.
- Preheat oven to 400℉.
- In a baking dish, brush both sides of chicken breast with olive oil and sprinkle on seasoning.
- Bake 20 minutes. Remove from oven.
- Allow chicken to rest for 10 minutes to continue to cook. Slice or dice.
- Timing is everything with this chicken! Bake for 20 minutes for smaller chicken breasts, up to 30 minutes for larger chicken breasts.
- Use a meat tenderizer to pound the chicken if one side of the chicken is a lot thicker than the other side. This will help it cook more evenly.
- For the juiciest chicken, allow it to rest 5-10 minutes before slicing and serving. It seals the juices in.
- Use this printable meat temperature chart to ensure doneness.
Estimated nutrition information is provided as a courtesy and is not guaranteed.