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Sheet Pan Rosemary Chicken & Potatoes is the perfect recipe to have on hand when you need a quick, simple and delicious dinner to feed your family. This recipe is quick to prepare, uses only one baking dish, making clean up a breeze! The chicken and potatoes are seasoned generously with a ton of different spices and finished with a creamy, rosemary, lemon tahini dressing. This one is a must make!
You know those meals that you grow up on, and every time you make them, it takes you right back to being a kid, sitting at the dinner table? That’s this recipe for me. My mom and dad would make it often because with two kids in evening sports, and extra circulars, it was important to have something nutritious that didn’t take a ton of time to prepare.
How do I know if my chicken is cooked?
To ensure your chicken is cooked properly, cut into it and if the juice runs clear, it’s cooked. You can also use a meat thermometer and once your chicken reaches 165 °F, it’s safe to eat.
Looking for more easy dinner recipes?
Down below I will share a few other 20 Minute Dinner Ideas I have right here on my blog that I think you will love:
- Big Mac Salad
- Broccoli Cheddar Soup
- Unstuffed Creamy Rose Sausage Shells
- Bang Bang Chicken
- Beef & Broccoli
- Chicken & Rice Soup
- Minute Steak
- Creamy Lemon & Spinach Tortellini
6 steps to making the perfect Rosemary Chicken & Potatoes
- Prepare your potatoes by slicing them into wedges.
- Add your potatoes to a sheet pan or baking dish.
- Nestle your chicken thighs onto the potatoes.
- Bake the chicken and potatoes for 25-40 minutes, or until fully cooked.
- Prepare your rosemary, lemon tahini dressing.
- Finish with parsley, lemon wedges and the creamy tahini dressing.
Ingredients
Here is a quick overview of the ingredients you’ll need to make my Sheet Pan Rosemary Chicken & Potatoes. For the exact detailed measurements and ingredients, scroll to the bottom of this page to review my recipe card.
- olive oil
- chicken thighs
- yellow potatoes
- garlic cloves
- salt
- pepper
- onion powder
- garlic powder
- dried oregano
- dried basil
- smoked paprika
- dried rosemary
- chicken thighs
- tahini
- lemon
Storing & reheating
Have leftovers? Lucky you. Store them in the refrigerator in an airtight container for up to 4 days. To reheat, simply microwave for 34-50 seconds, or return to your oven and bake at 400 degrees for 10-15 minutes, or until heated throughout.
Watch the recipe video
Watch the recipe video on Instagram
Did you like this recipe?
If you enjoyed my Sheet Pan Rosemary Chicken & Potatoes recipe, consider leaving me a 5 star rating and review in my recipe card provided below, it means so very much to me!
Sheet Pan Rosemary Chicken & Potatoes
Ingredients
Potatoes:
- 1 tsp olive oil, or avocado oil
- 8 small yellow potatoes, scrubbed, and pat to dry
sliced into wedges
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp smoked paprika
- 1 tsp dried rosemary, or fresh
Chicken:
- 1 tbsp olive oil , or avocado oil
- 10 small chicken thighs, boneless, skinless
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp dried oregano
- 1/4 tsp dried basil
- 1/4 tsp smoked paprika
- 1 tsp dried rosemary, or fresh
- fresh parsley, to garnish, optional
- lemon, to garnish, optional
Tahini Dressing:
- 1 tbsp olive oil
- 1/4 cup tahini
- 2 garlic cloves, minced
- 1/2 lemon, juiced
- 1/8 tsp salt
- 1 tsp fresh rosemary, chopped fine, optional
- hot water, to thin out the sauce
Instructions
- Begin by preheating your oven to 400 °F.
- Wash and scrub your potatoes really well, and pat to dry.*Tip: I keep the skin on for a crispier potato.
- Slice your potatoes into wedges by chopping the potato in half lengthwise. Place cut side down and slice in half lengthwise again to create quarters. Depending on the size of your potatoes, you may need to cut them one more time, lengthwise to create a wedge.*Tip: see video for a visual.
- Add your potato wedges to a large bowl and then add your olive oil.Toss to ensure the olive oil covers the potatoes evenly.
- Add all of your potato spices and mix to coat well.
- To a greased baking dish or sheet pan, add your potatoes and spread evenly.
- To the the same bowl, add your chicken thighs.
- Add the olive oil and chicken spices, and toss to combine.
- Nestle the chicken onto the potatoes.
- Bake in the oven for 25-40 minutes, or until the potatoes and chicken are fully cooked.
- While the chicken and potatoes are cooking, prepare your rosemary lemon tahini dressing by adding all of the ingredients to a small bowl and mix to combine. Add a few splashes of hot water to thin out the consistency to your liking.Taste for additional seasioning.
- Once the chicken and potatoes are fully cooked top with fresh parsley, lemon wedges and your rosemary lemon tahini dressing.
- Enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
So simple and delicious. All of the ingredients are easily accessible.
Hi Anne! Thank you for taking the time to leave a review! I am so happy you enjoyed the recipe.
This was a huge hit for everyone in our family! Even the ones that are picky eaters.
What can I use in place of 1/4 cup of tahini for this recipe?
Thanks
Angie
Hi Angie! You can make the recipe without the sauce, or you can choose to replace the tahini with almond butter, or another nut butter of choice.
Everyone in my family loved it, even my young children!
This has quickly become a staple in my house! Delicious and easy.
That makes me so happy!
The chicken and vegetables were delicious! The seasoning was spot on! My tahini sauce was a fail- don’t know what I did wrong.