One Pan Rosemary Chicken and Potatoes

foods to eat recipes
Rosemary Chicken and Potatoes

Try this recipe for a quick and healthy dinner recipe that tastes great!


2 small Red Potatoes, quartered 

2 small Yukon Gold Potatoes, quartered  

2 Chicken Breasts 

1 tbsp. Fresh Rosemary, chopped 

1 Clove of Garlic, minced 

Ground Pepper and salt to taste 

1 Lemon, juiced 

2 tbsp. Olive Oil 

1 pound Asparagus, stemmed



  1. Preheat the oven to 415 degrees F. Coat the baking sheet with part of the olive oil and set aside 
  2. In a medium bowl, whisk together olive oil, lemon juice, rosemary, garlic, pepper, and salt 
  3. Add the quartered potatoes to the bowl toss and place on the sheet pan
  4. Add the chicken to the bowl and coat with the remaining seasoning, place on the sheet pan 
  5. Place the pan in the oven and bake for 10 minutes
  6. Then add asparagus to the baking sheet 
  7. Bake for an additional 10 minutes 
  8. Remove from oven and serve immediately 

Makes 2 servings

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