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Rosemary Chicken and Potato Sheet Pan Dinner

Rosemary Chicken and Potato Sheet Pan Dinner

This 5-ingredient sheet-pan dinner is a delicious and simple meal to add to your dinner rotation.

Ingredients



Instructions

  1. Heat oven to 425 degrees F. Spray an 18 x 13-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 for 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 degrees F) and potatoes are browned.
  5. Serve with lemon slices or shredded Parmesan cheese, if desired.

Yield: 6 servings | Prep: 20 min | Total: 1 hr 5 min

Expert Tip: Fresh thyme is a great substitute to rosemary in this sheet-pan dinner.

Nutrition Information - Serving Size: 1 Serving - Calories 300 Calories from Fat 130 Total Fat 14g 22% Saturated Fat 3g 14% Trans Fat 0g Cholesterol 110mg 36% Sodium 490mg 20% Potassium 680mg 19% Total Carbohydrate 16g 5% Dietary Fiber 3g 12% Sugars 2g Protein26g

% Daily Value*: Vitamin A 10% Vitamin C 8% Calcium 4% Iron 20%

Exchanges: 1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1 Fat

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit: Pillsbury.

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