Rosemary Chicken is succulent, juicy and baked to perfection. Even better? It’s a sheet pan dinner, which creates the ultimate dinner the whole family will love!
Brush your chicken breasts with the herbs and oils and in just 20 minutes you’ll have baked lemon rosemary chicken dinner!
I love baked chicken. I’m always creating fresh new ways to keep chicken interesting, and this sheet pan rosemary chicken and potatoes hits all the marks!
(Seriously though, do you see how juicy and delicious this looks?) Let’s make dinner!
Shopping List
Copy and paste to add ingredients to your grocery list.
- Chicken Breasts
- Baby Potatoes
- Green Beans
- White Wine
- Lemon
- Fresh Rosemary
- Garlic
This recipe also uses olive oil and salt and pepper, which you probably already have on hand.
Ingredients and Substitutions
- Chicken Breasts – Boneless, skinless chicken breasts.
- Baby Potatoes – Sliced in half, or even quartered depending on the size.
- Green Beans – Fresh, with ends trimmed.
- Olive Oil – Sub with avocado oil (or your favorite oil).
- White Wine – White cooking wine works well, but you can sub with chicken or vegetable stock if you’d like to skip the alcohol.
- Lemon Juice – From fresh squeezed lemons is wonderful, or use a fresh lemon for the juice, and then add a few slices to your baking sheet for additional color, fragrance and flavor.
- 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 – Use fresh garlic is possible, or take a shortcut with bottled minced garlic from the store. Learn How to Mince Garlic here.
Tips from My Test Kitchen
- Timing is everything with chicken! Bake 20 minutes for smaller chicken breasts, up to 30 minutes for larger chicken breasts, until internal temperature reaches 165Fº.
- Use a meat tenderizer to pound the chicken if one side of the chicken is a lot thicker than the other side to help it cook evenly.
- For the juiciest chicken, allow it to rest 5-10 minutes to seal the juices in before slicing and serving.
Leftover Ideas
- Wraps – Toss leftover chicken slices with your favorite veggies in a flour tortilla for a delicious wrap for lunch the next day.
- Salads – Add sliced or cubed chicken to your favorite salad.
- Pasta – Use leftovers in one of my chicken pasta recipes. Even better, double the rosemary chicken recipe and plan your pasta dish for the next night!
More Easy Baked Chicken Recipes
Rosemary Chicken
Rosemary chicken is juicy, flavorful and baked to perfection in a single pan. This easy dinner recipe is ready start to finish in about 20 minutes!
Ingredients
- 3 boneless skinless chicken breasts
- 2 tablespoons extra virgin olive oil
- 1 tablespoon white wine cooking wine or a dry wine like Sauvignon Blance
- 1 tablespoon lemon juice
- 1 tablespoon minced garlic
- ¼ teaspoon black pepper
- 1 tablespoon dried rosemary
Instructions
- Preheat oven to 400℉. Line sheet pan with foil or spray liberally with olive oil or spray. If needed, trim chicken breasts.3 boneless skinless chicken breasts
- In a small bowl or sealable jar, whisk or shake to combine oil, wine, lemon juice and seasonings. Brush both sides of chicken breasts to liberally coat and place on sheet pan. Coat and add optional vegetables.2 tablespoons extra virgin olive oil, 1 tablespoon white wine, 1 tablespoon lemon juice, 1 tablespoon minced garlic, ¼ teaspoon black pepper, 1 tablespoon dried rosemary
- Bake 20 minutes until internal temperature reaches 165℉. Remove from oven.
- Allow chicken to rest for 5-10 minutes to seal moisture in. Slice and serve.
Julie’s Tips
If one side of the chicken is thicker than the other, use a meat pounder so it cooks evenly.
Allow chicken to rest 5-10 minutes to seal juices in before slicing and serving.
Substitution: This recipe works with fresh or dried rosemary. If using fresh, use 3x the amount of dried because dried is significantly more potent by measurement.
Storage Notes
Chicken can be left out while serving, no more than two hours. Store in an airtight container and refrigerated up to 3 days. To freeze, bring to room temperature. Place whole, chopped, or shredded chicken in freezer bag or airtight container and freeze up to 3 months. 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.Calories: 271kcal | Carbohydrates: 1g | Protein: 36g | Fat: 5g | Saturated Fat: 1g
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Hi. I am a new cook and I need some clarification on the rosemary chicken recipe. When you say sprinkle on seasoning, does that mean the rosemary, and pepper sprinkled over the chicken? Or am I suppose to put those ingredients in the garlic, white wine and lemon juice and drizzle it over the chicken. The verb sprinkle is throwing me? Thanks.
My family loves this chicken! It’s so quick and easy for a weeknight dinner! I like to add the potatoes as well!