Rosemary Chicken and Potato Sheet-Pan Dinner
By á-48126
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.
You'll also love
- COTTAGE BLUEBERRY PORRIDGE - E 0/5 (0 Votes)
- Sweet & Spicy Roasted Cauliflower 0/5 (0 Votes)
- Campbells Seafood Tomato Alfredo 0/5 (0 Votes)
- Sous Vide Mashed Potatoes with... 0/5 (0 Votes)
Review this recipe