Rosemary Chicken and Potato Sheet-Pan Dinner

Rosemary Chicken and Potato Sheet-Pan Dinner
Rosemary Chicken and Potato Sheet-Pan Dinner

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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)

Directions

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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