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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
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Rosemary Chicken Sheet Pan Dinner with naan, roasted potatoes and green beans

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.