Rosemary chicken with roasted asparagus & potato is a quick, easy, and delicious sheet pan dinner.
Fresh asparagus and fragrant rosemary make me think of spring. Even though it’s still wet and chilly most of the time, the days are getting longer and the first day of spring is in a few weeks.
We can still have a warm, comforting sheet pan dinner, but also enjoy the light, fresh flavors of spring.
Elements
Potato: I always have Russet potatoes on hand, so I typically use them. I also really like baby potatoes for this recipe.
Chicken Breast: As always, you can use chicken thighs as a substitute.
Asparagus: Asparagus is a popular spring vegetable. This is the time of year you see it going on sale at the grocery store. Select bright green stalks of similar size.
Olive Oil: My favorite oil for roasting on a sheet pan.
Salt & Black Pepper: Enhances the flavor of the chicken and veggies.
Rosemary: Rosemary is the primary flavor, so don’t be stingy! The flavor is wonderful with both the chicken and the vegetables. Dried herbs tend to get a bad rap, but dried rosemary is very flavorful. My fresh rosemary, which I brought inside last fall and is now quite dry, is delicious in this recipe.
Red Pepper Flakes: A shake of red pepper flakes adds a touch of heat and depth of flavor. This isn’t a spicy dish, but I like the added touch. Omit if you prefer.
Preparation
Preheat the oven.
The potatoes will take the longest to roast, so we start with them. If you have time, roast the potatoes on the sheet pan with a little oil, salt, and pepper for 15 minutes to give them a head start. If you prefer, simply microwave them for 3-4 minutes, until they begin to soften.
Grab a large bowl and add the chicken, asparagus, and seasonings. Drizzle with olive oil and give everything a good stir to thoroughly combine. Then add the potatoes and stir again to coat everything with oil and seasonings.
Don’t want to dirty a bowl? I get it, believe me. Just place all your ingredients on the sheet pan, sprinkle with seasonings and oil. Then stir to coat the ingredients evenly, and you are good to go.
Roast for 20-23 minutes until the chicken is cooked through and the asparagus is tender.
Serve immediately. Rosemary chicken with roasted asparagus & potato is a complete meal ready in under an hour.
Rosemary Chicken with Roasted Asparagus and Potato
Ingredients
- 2 medium potatoes chopped into small bite sized pieces
- 1 boneless skinless chicken breast chopped into bite sized pieces
- ½ pound of asparagus stalks chopped into 2-inch pieces
- 1 Tbsp olive oil
- salt and black pepper to taste
- 1 tsp dried rosemary
- red pepper flakes to taste
Instructions
- Heat oven to 400°F. Spray a sheet pan with cooking spray or line it with parchment paper.
- Add potato pieces to the sheet pan and roast for 15 minutes before adding remaining ingredients.
- Alternatively, microwave whole potatoes until somewhat tender; then chop into bite sized pieces and place on baking sheet.
- Meanwhile, add chicken and asparagus to a large bowl. Sprinkle with salt, pepper, rosemary, and red pepper flakes. Drizzle olive oil and mix until all ingredients are well coated. Add potatoes to the same bowl and stir until everything is coated with oil and seasonings.
- (If you would like to save yourself a bowl, you can add chicken and asparagus to sheet pain, add oil and seasonings and mix the ingredients with a spoon.)
- Arrange in a single layer on the pan along with potatoes.
- Roast 20-23 minutes until chicken is cooked through and the asparagus is tender.
- Serve immediately.