I have the recipe setup so that at the 20 minute mark, right before the green beans go into the oven, we check the chicken to see where it�s at. If the chicken juices aren�t running clear, let the chicken roast and hang out for another 10 minutes. Mine took exactly the same time as the potatoes � 30 minutes. If for any reason the chicken isn�t cooked by the time the potatoes are done, remove the potatoes and green beans to a plate and allow the chicken to continue roasted until done. And vice versa! If you�re chicken is a speedy little thing, remove it to a plate until the potatoes and green beans are done.
Ingredients
- 4 bone-in, skin-on chicken breasts
- 3 tablespoons butter, melted
- 1 1/4 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 4 teaspoons garlic, minced, divided
- 2 tablespoons rosemary, chopped, divided
- 1 teaspoon lemon zest
- 2 tablespoons olive oil
- 1 lb. red potatoes, halved or quartered
- 1/2 lb. green beans
Instructions
- Position a baking rack in center of the oven and preheat the oven to 450�F. Line a sturdy baking sheet with heavy duty foil. I lined mine twice so that it required minimum cleaning.
- In a small bowl, combine the melted butter, 1 teaspoon salt, black pepper, 2 teaspoons garlic, 1 tablespoon rosemary, and lemon zest. Gently loosen the skin of the chicken breast and using a brush, brush the skin and the meat with the butter. Place chicken breasts on one side of the prepared baking sheet.
- Visit One Sheet Pan Rosemary Chicken with Potatoes and Green Beans @ littlespicejar.com For Recipe Instructions.
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