Rosemary Chicken Sheet Pan Dinner
This sheet pan dinner with rosemary chicken and roasted vegetables is an easy one-pan meal that is hearty, flavorful and perfect for busy weeknights.
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients
- 1 pound bone-in, skin-on chicken breasts
- 3 tablespoons unsalted butter melted
- 1 1/4 teaspoons salt divided
- 1/2 teaspoon black pepper
- 4 cloves garlic minced, divided
- 2 tablespoons chopped fresh rosemary divided
- 1 teaspoon lemon zest
- 2 tablespoons olive oil
- 1 pound small red potatoes halved or quartered
- 1/2 pound green beans
- 2 large pieces Naan
Instructions
- Preheat oven to 450°F and place oven rack in the center.
- Line a baking sheet with aluminum foil and add chicken to one side.
- Mix butter, 1 tsp. salt, pepper, half of garlic, 1 Tbsp. rosemary and lemon zest in a small bowl. Brush onto chicken.
- In a separate medium bowl, combine 2 Tbsp. olive oil, ¼ tsp. salt, remaining garlic and remaining rosemary. Add potatoes and toss to coat. add to other side of baking sheet.
- Bake 20 minutes. Remove from oven and toss green beans with potatoes. Bake additional 10 minutes, or until vegetables are tender. (Note: Once chicken reaches an internal temperature of 165°F, remove, cover and set aside.)
- Shred chicken and serve over naan with vegetables on the side.
