Description
A quick and satisfying one-pan dinner featuring juicy lemon rosemary chicken, crisp roasted potatoes, and tender asparagus. This flavorful sheet pan meal combines fresh herbs, zesty lemon, and savory spices for an easy weeknight dinner with minimal cleanup.
Ingredients
Scale
Main 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
Seasonings & Other
- 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
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for roasting the potatoes and chicken, which will help create crisp textures.
- Prepare and roast potatoes: Place the halved potatoes on a large sheet pan. Drizzle with 1 tablespoon of olive oil and sprinkle half the seasonings (garlic powder, onion powder, salt, and black pepper). Toss well to coat evenly. Roast in the oven for about 15 minutes until the potato edges start to become crisp.
- Season chicken and prepare lemon: While potatoes begin roasting, season the chicken breasts with the remaining 1 tablespoon olive oil, the other half of the seasonings, and the minced rosemary. Slice the lemon thinly and set aside for later.
- Add chicken, asparagus, and lemon to pan: After the initial potato roasting, remove the sheet pan from the oven. Push the potatoes to the side(s), place the seasoned chicken breasts in the center of the pan, and arrange the trimmed asparagus on one side. Scatter the lemon slices over the chicken for added flavor.
- Roast everything together: Return the sheet pan to the oven and roast for an additional 20–25 minutes, until the chicken is completely cooked through (juices run clear) and vegetables are tender.
- Optional broiling step: For extra crispness and color, broil the entire sheet pan briefly at the end, watching carefully to avoid burning.
- Serve and store: Serve immediately while the chicken is hot and juicy. Store any leftovers in airtight containers and reheat gently in the oven or a skillet to keep textures intact.
Notes
- Finishing under the broiler for a few minutes adds a lovely crisp to the potatoes and chicken.
- Properly store leftovers in airtight containers to retain flavor and texture.
- Reheat leftovers gently to avoid drying out the chicken and vegetables.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Keywords: lemon rosemary chicken, sheet pan dinner, roasted potatoes, asparagus, one-pan meal, easy weeknight dinner, healthy chicken recipe
