Sheet Pan Lemon Rosemary Chicken

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Sheet Pan dinners are one of the quickest, tastiest, and healthiest ways to get dinner on the table. This easy Sheet Pan Lemon Rosemary Chicken recipe features fresh lemons and rosemary sprigs with chicken breasts and an array of roasted vegetables, including carrots, potatoes, broccoli, peppers, and cherry tomatoes.

If you stop by our house on a weeknight, you will often find me whipping together a sheet pan dinner.

Everyone in our family prefers vegetables roasted, so including our protein on the pan makes dinner prep that much easier.

One of the tricks to making a great sheet pan dinner is to add the vegetables that cook faster part-way through the cooking time.

Sheet Pan Lemon Rosemary Chicken Recipe

For this sheet pan dinner, I first cooked the chicken with the carrots and potatoes for twenty minutes before adding in the broccoli, peppers, and tomatoes for the last 15 minutes.

If you want your tomatoes lightly cooked, add the tomatoes for just the last five minutes of cooking.

My picky eater daughter LOVES cooked cherry tomatoes, but only if they are cooked just right — hot enough to explode perfectly in her mouth but not cooked so long that the tomatoes collapse or the skins are hard to chew.

How to Make a Great Sheet Pan Dinner

The brilliance of a one-pan dinner is that you pretty much can’t go wrong.

All you need to do is line a baking sheet with parchment paper or aluminum foil, drizzle with oil, add veggies and protein, season with dry and/or fresh herbs, and bake for about 35 minutes.

Of course, you can also add a marinade or drizzle with a sauce such as we did for our Sheet Pan Maple-Glazed Chicken Recipe.

When you prepare your sheet pan, you want to ensure your veggies and protein are lightly covered in oil. I usually add my cut vegetables to a large bowl and toss with oil, salt, and herbs before adding to the baking sheet.

But, if you want one less bowl to wash, you can also toss your vegetables and your protein gently on the baking sheet to cover them in oil and seasonings.

What vegetables work well in sheet pan chicken?

For a sheet pan recipe, you can use any vegetables you have on hand — just try to cut them in similar sizes and be aware of different cooking times.

For example, carrots, beets, cauliflower, green beans, and potatoes take longer to cook than broccoli, peppers, zucchini, asparagus, and tomatoes.

So, as I did with this recipe, if you have vegetables that cook more quickly, such as the broccoli, peppers, or tomatoes, you may want to add them to the sheet pan for the last 15 minutes of cooking, (cherry tomatoes can be added for the last five minutes if you prefer lightly cooked tomatoes.)

To prep the vegetables that will be added later, I put them in a bowl, toss with oil and herbs, and set aside so that they are ready to add to the baking sheet near the end of cooking.

Sheet Pan Lemon Rosemary Chicken Recipe

This easy one sheet Lemon and Rosemary Chicken includes fresh lemons and rosemary sprigs with chicken breasts and colorful roasted vegetables.

4.67 from 3 votes

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Course: Dinner

Cuisine: American

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 4 people

Calories: 667kcal

Ingredients

• 1 lb chicken fillets or breasts sliced into smaller, thinner, pieces
• 1 bunch broccoli chopped/broken into medium-sized florets
• 1 bunch carrots peeled
• 14 new potatoes sliced in half or quarters if potatoes are not very small
• 12 cherry tomatoes
• 2 bell peppers sliced
• 1 lemon
• 3 tbsp olive oil
• 3 fresh rosemary sprigs
• 1 tsp Italian seasoning blend to taste
• salt and pepper to taste

Instructions

• Preheat oven to 375*F
• Line one large baking sheet with parchment paper or aluminum foil.
• In a large mixing bowl, add sliced potatoes and peeled carrots (you can chop carrots if preferred). Drizzle with a tablespoon of oil, sprinkle with salt, pepper, and dried Italian herbs, toss to combine and then spread out on to the baking sheet.
• Next, add the broccoli, peppers, and tomatoes to the bowl, drizzle with another tablespoon of oil, sprinkle with dried Italian herbs, toss to combine, and set aside.
• Place chicken pieces on the baking sheet, sprinkle with salt, pepper, and herbs, drizzle with oil, and gently rub or toss to cover chicken lightly with oil and seasonings.
• Slice lemon in half and gently squeeze some juice on chicken and veggies. Then cut the lemon in slices or wedges and add to the baking sheet.
• Add a few sprigs of rosemary to the baking sheet.
• Cover baking sheet with a second baking sheet or cover lightly with aluminum foil, and bake for 20 minutes.
• Remove from oven, take off the cover and add reserved vegetables. (You may hold back the cherry tomatoes for the final five minutes of cooking.)
• Cook uncovered for about 15 more minutes, or until vegetables are tender and chicken has an internal temperature of 165*F (75*C). If you don't have a thermometer, cook until juices run clear and are not pink. When you cut into the center of the chicken piece, the meat should be white and opaque and there should not be any pink.

Nutrition

Calories: 667kcal | Carbohydrates: 72g | Protein: 30g | Fat: 30g | Saturated Fat: 6g | Cholesterol: 111mg | Sodium: 220mg | Potassium: 2363mg | Fiber: 14g | Sugar: 13g | Vitamin A: 17370IU | Vitamin C: 294.2mg | Calcium: 164mg | Iron: 5.2mg

 

Written by Janice Croze, co-founder of 5 Minutes for Mom
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