Recipe for Sheet Pan Rosemary Roasted Chicken and Potatoes

Sheet Pan Rosemary Roasted Chicken & Potatoes

Name: Sheet Pan Rosemary Roasted Chicken & Potatoes
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 3 tbsp. extra virgin olive oil; 1 lemon, zested; 1 tbsp. chopped fresh rosemary (extra sprigs for garnish); 1 tsp. coarse sea salt; ½ tsp. freshly ground pepper; 24 oz. Tasteful Selections® 1-Bite or 2-Bite potatoes, halved; 6 chicken thighs, skin on (about 1 lb.)

This crispy chicken and potatoes is a hit with the kids! Make one of our favorite chicken and potato recipes one of your go to one dish meals.

Recipe Courtesy of: Amee Livingston

Prep5

Cook45

Total Time50

Serves6

Course Dinner

Variety Fav(s) Honey Gold®

Cook Type Oven

Dish Type Comfort, Healthy

Quick, Easy, Convenient 1-Dish Meals

Season Fall, Winter

Bite Size 1-Bite, 2-Bite

Ingredients

3 tbsp. extra virgin olive oil
1 lemon, zested
1 tbsp. chopped fresh rosemary (extra sprigs for garnish)
1 tsp. coarse sea salt
½ tsp. freshly ground pepper
24 oz. Tasteful Selections® 1-Bite or 2-Bite potatoes, halved
6 chicken thighs, skin on (about 1 lb.)

Instructions

Preheat oven to 400-degrees. Grease or line a sheet pan with parchment paper. Whisk together olive oil, lemon zest, chopped rosemary, salt and pepper.
Spread potatoes and chicken thighs on the oiled or lined sheet pan. Using a pastry brush, baste chicken thighs and potatoes with olive oil mixture and toss to make sure all potatoes are evenly coated. Roast for 45-50 minutes, until chicken skin is golden and crispy. Serve immediately.