Sheet Pan Rosemary Roasted Chicken and Potatoes  

Recipe Courtesy of: Amee Livingston

Prep Time: 5 min | Cook Time: approx. 45 min | Serves: 6


  • 24 oz. Tasteful Selections® potatoes, sliced into 2-inch pieces (Recipe favorite: Honey Gold)
  • 6 chicken thighs, skin on (about 1 lb.)
  • 3 tbsp. extra virgin olive oil
  • 1 lemon zested, juice reserved for another use
  • 1 tbsp. chopped fresh rosemary, with extra sprigs for garnish
  • 1 tsp. coarse salt
  • ½ tsp. freshly ground pepper


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.

Scroll to Top