Lemon Rosemary Chicken and Veggie Sheet Pan Dinner

Lemon Rosemary Chicken and Veggie Sheet Pan Dinner is a delicious one pan meal that’s ready for the oven in about 15 short minutes. The whole family will love the delicious flavor and you’ll love the easy clean up.

Welcome to a Recipe Swap

It’s here! The fall edition of Freaky Friday!

If you’re not familiar with Freaky Friday, let me explain. It’s a recipe swap between some of my blogging friends and myself that we do once a season. My good friend, Michaela, from An Affair From the Heart secretly assigns each of us someone else’s blog.

Then, we pick a recipe from the blog we’re assigned and make it to share on our own blog. It’s fun for us because we get to try a new, yummy recipe and then we get to share it with our own readers. At the bottom of this post, you will find links to the recipes that all of my friends made, too.

This time I was assigned to Madi at Mildly Meandering. Her blog has so many delicious recipes and beautiful photography. It was so hard to choose just one recipe to make.

Some of her recipes that really stood out to me were this Easy Garlic Bread Dip, these Cuban Sliders and her Tuscan Chicken Pasta. But, in the end, I couldn’t resist giving her Sheet Pan Lemon Rosemary Chicken and Veggies a try. I absolutely love sheet pan dinners and this one looked so good and sounded so flavorful.

I definitely was not disappointed in my choice. The prep work is easy, the flavor is amazing and clean up is a snap. It makes a great weeknight meal, but it would also be a fantastic dish to serve when you’re entertaining.

The easy clean up is one of the reasons I love sheet pan dinners. And, typically the prep work is also quick and easy. But, the delicious flavor is what really makes this lemon rosemary chicken and veggie sheet pan dinner special.

The chicken and the veggies are tossed in a quick and easy vinaigrette that makes this dish over the top delicious. The combination of lemon, garlic, fresh rosemary and thyme is insanely good.

I promise you’ll love it. It takes a simple chicken dinner to the next level.

Tips and Tricks For Making Lemon Rosemary Chicken and Veggie Sheet Pan Dinner

1. I recommend cutting the chicken breasts in half lengthwise so that they cook through quicker. You can alternatively use chicken tenders.
2. For extra easy clean up, line your sheet pan with parchment paper. Nothing will stick and your pan will just need a quick wash.
3. Go with fresh herbs. The flavor will be fresher and more intense. This will make your taste buds extra happy.
4. To round out the meal, serve with some crusty bread or these easy classic popovers and butter.

Before you race to the kitchen to make this delicious dinner, make sure you check out all of the other great Freaky Friday recipes at the bottom of the post. You’re sure to find a few other recipes you can’t resist.

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Yield: 4 servings

Lemon Rosemary Chicken and Veggie Sheet Pan Dinner

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Lemon Rosemary Chicken and Veggie Sheet Pan Dinner is a delicious one-pan meal that’s ready for the oven in about 15 short minutes. The whole family will love the delicious flavor and you’ll love the easy clean up.

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Ingredients

• 3 tbsp olive oil
• 1 tbsp lemon juice fresh
• 1 tbsp minced garlic
• 1 tbsp rosemary fresh
• 1 tbsp thyme fresh
• 1 tsp black pepper
• 1 tsp sea salt
• 3 (8 oz) chicken breasts, cut in half lengthwise
• 3 cups red skin potatoes quartered
• 1 lemon, cut into slices
• 1/2 lb asparagus, woody ends removed

Instructions

1. Preheat oven to 400°F.
2. Line a sheet pan with parchment paper or coat with non-stick spray.
3. In a small bowl, combine olive oil, lemon juice, garlic, rosemary, thyme, black pepper, and salt.
4. Place chicken and potatoes in a zip loc bag or a large bowl.
5. Toss with all but 1 tbsp olive oil mixture.
6. Spread chicken and potatoes evenly on sheet pan.
7. Top with lemon slices.
8. Bake for 25 minutes.
9. Toss asparagus with remaining 1 tbsp olive oil mixture.
10. Spread asparagus over the top of the chicken and potatoes.
11. Bake for an additional 10 minutes, until chicken is cooked through.
12. Serve immediately with crusty bread, if desired.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 260Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 612mgCarbohydrates: 37gFiber: 5gSugar: 3gProtein: 6g

Take a Look at all of our Fall Freaky Friday Recipes:

• An Affair from the Heart – Pumpkin Spice Swirls – Leftover Pie Crust Cookies
• Bowl Me Over – 4 Ingredient Peanut Butter Cookies
• Healing Tomato – Greek Dipping Oil
• Lemon Blossoms – Coconut Curry Soup with Shrimp
• Mildly Meandering – Caprese Tortellini Skewers
• Plattertalk – Crock Pot Honey Garlic Chicken
• Seduction in the Kitchen – Unstuffed Cabbage Roll Skillet
• Take Two Tapas – Tequila Infused Grapes
• West Via Midwest – Roasted Fingerling Potatoes
• Who Needs a Cape? – Cheesy Chicken, Artichoke & Rice Casserole