Recipe for Sheet Pan Rosemary Roasted Chicken and Potatoes

Sheet Pan Rosemary Roasted Chicken & Potatoes

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 minutes
Cook45 minutes
Total Time50 minutes
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


  • 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.)


  • 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.

Recipe Tips

If desired, juice the lemon and save for another use.