Sheet Pan Rosemary Chicken and Potatoes
This one sheet pan dinner using Alexia® Roasted & Ready® baby potatoes, fresh veggies, and seasoned chicken makes midweek meal prep easy.
Ingredients
- 1 Bag Alexia® Roasted & Ready® Baby Sunrise Potatoes with Rosemary & Garlic
- 3 cup Fresh Broccoli Florets
- 4-5 oz Chicken Breasts
- 3 tbsp Olive Oil
- ½ tsp Garlic Powder
- ¼ tsp Onion Powder
- 1 tsp Fresh Rosemary, chopped (or ½ tsp dried)
- 1 tsp Kosher Salt, or to taste
- Freshly Ground Black Pepper, to taste
- 2 tbsp Unsalted Butter, cubed
Directions
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Preheat the oven to 425°F. Lightly grease an 11" x 17" rimmed sheet pan.
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Place the potatoes, broccoli, and chicken on the baking sheet, each in their own third of the pan.
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In a small bowl, whisk together olive oil, garlic powder, onion powder, and rosemary. Divide the mixture evenly across the chicken and broccoli, tossing to coat as needed. Sprinkle with salt and pepper. Dot the chicken and broccoli with the butter.
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Bake the broccoli, rosemary chicken, and potatoes for 22-25 minutes, tossing the vegetables halfway through and flipping the chicken breasts. Once fully cooked, the broccoli should be tender and the chicken and potatoes should reach an internal temperature of 165°F.
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Serve the rosemary chicken breast and potatoes with the juices from the sheet pan and additional rosemary for garnish, as desired.
