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Rosemary Chicken and Potato Sheet-Pan Dinner

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Ingredients

  • 1/4 1/4
  • cup olive oil
  • 1 1
  • teaspoon salt
  • 1/2 1/2
  • teaspoon black pepper
  • 2 2
  • tablespoons chopped fresh rosemary leaves
  • 1 1
  • lb baby red potatoes, quartered
  • 6 6
  • boneless skinless chicken thighs (about 1 1/2 lb)
  • 1 1
  • bunch asparagus, cut into 2-inch pieces (about 1 lb)

Details

Preparation

Step 1

1
Heat oven to 425°F. Spray 18x13-inch rimmed pan with cooking spray.
2
In large bowl, mix 2 tablespoons of the olive oil, 1/2 teaspoon of the teaspoon salt, 1/4 teaspoon of the pepper and 1 tablespoon of the rosemary. Add potatoes; toss to coat. Place potatoes skin side down in single layer on pan. Roast 23 to 25 minutes or until tender when pierced with a fork. Remove from oven; stir.
3
In same large bowl, mix remaining 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon rosemary leaves. Add chicken and asparagus; toss to coat. Arrange in single layer on pan along with potatoes.
4
Roast 16 to 20 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and potatoes are browned.

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