Introduction

This Lemon Rosemary Chicken Sheet Pan Dinner is a quick and satisfying meal perfect for busy weeknights. Juicy chicken breasts combine with crisp roasted potatoes and tender asparagus, all infused with bright lemon and fragrant rosemary. Plus, it’s all made on one pan for easy cleanup and great flavor.

The image shows several square pieces of focaccia bread arranged closely on a dark metal baking tray. Each piece has a golden-brown top with a slightly crispy texture, dotted with small air holes and sprinkled with coarse salt and black pepper. On top of each slice are small sprigs of fresh green rosemary, adding a touch of color and texture contrast. The focaccia’s interior looks soft and fluffy with a light yellow hue, visible on a few edges and corners. The surface beneath the tray is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound red new potatoes, cut in halves or fourths if large

1 ½ pounds skinless, boneless chicken breasts

1 pound asparagus, thick-stemmed, trimmed

2 tablespoons olive oil

1 lemon, sliced thin

8 rosemary sprigs, leaves removed and minced

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

1 teaspoon black pepper

Instructions

Step 1: Preheat your oven to 400°F to ensure the potatoes crisp up nicely.

Step 2: Place the halved potatoes on a sheet pan and drizzle with 1 tablespoon of olive oil. Sprinkle half of the garlic powder, onion powder, salt, and pepper over them, then toss to coat evenly.

Step 3: Roast the potatoes for 15 minutes, until their edges start to crisp.

Step 4: While the potatoes roast, season the chicken breasts with the remaining olive oil, garlic powder, onion powder, salt, pepper, and minced rosemary.

Step 5: Thinly slice the lemon and set the slices aside.

Step 6: Remove the sheet pan from the oven. Push the potatoes to one side. Place the chicken breasts in the center of the pan and arrange the asparagus on the other side.

Step 7: Lay lemon slices over the chicken breasts for added flavor.

Step 8: Return the pan to the oven and roast everything for 20 to 25 minutes, until the chicken is cooked through and the asparagus is tender.

Step 9: Optionally, broil the entire pan briefly for extra crispness and a golden color on the chicken and potatoes.

Step 10: Serve immediately, enjoying the dish while it’s hot and juicy.

Tips & Variations

For extra crispy potatoes and chicken, finish by broiling for 2 to 3 minutes, watching closely to avoid burning.

Swap asparagus for green beans or Brussels sprouts for seasonal variation.

Add a sprinkle of Parmesan cheese over the chicken before broiling for a savory twist.

If you prefer, use chicken thighs instead of breasts for a juicier result.

FAQs

Can I use frozen asparagus instead of fresh?

Fresh asparagus works best for roasting as it maintains texture and flavor. If using frozen, thaw and pat dry well before adding to the pan, and expect a softer texture.

How do I know when the chicken is fully cooked?

The chicken is done when its internal temperature reaches 165°F, and the juices run clear when pierced. Cooking times may vary slightly depending on thickness.