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Sheet-Pan Rosemary Chicken and Potatoes
Rachel Kim

Sheet-Pan Rosemary Chicken and Potatoes

Potatoes get a fifteen-minute head start before chicken breasts join the sheet pan. That staggered timing prevents the lean meat from waiting on hard vegetables. Butterflying any breast thicker than an inch keeps the batch even, and a thermometer decides when each piece leaves.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 pounds baby Yukon Gold potatoes halved
  • 3 tablespoons olive oil divided
  • 1 1/2 teaspoons kosher salt divided
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 4 boneless skinless chicken breasts 6 ounces each
  • 1 tablespoon lemon juice

Method
 

  1. Heat the oven to 425°F. Toss potatoes with 2 tablespoons oil, 3/4 teaspoon salt, rosemary and garlic powder and roast cut-side down for 15 minutes.
  2. Pound or butterfly chicken to an even 3/4-inch thickness. Coat with remaining oil, salt and pepper.
  3. Turn potatoes and add chicken to the pan. Roast 16 to 20 minutes, removing each breast when its thickest part reaches 165°F.
  4. Rest chicken 5 minutes, toss potatoes with lemon juice and serve.