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.
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. If your chicken breasts are large, up your baking time to 30 minutes.If you'd like to add fresh green beans and baby potatoes to your rosemary chicken sheetpan:
Add sliced baby potatoes to the same pan as your chicken, they will cook for the same length.
At the halfway point in your cooking, pull the pan out and add your veggies. In this example, I used fresh green beans. They don't need quite as long to cook so I added them in for the last 10-15 minutes.