Sheet Pan Tuscan Rosemary Chicken

Sheet Pan Tuscan Rosemary Chicken

Simple ingredients. Minimal prep. Maximum calm.

This is one of those recipes that does the work for you. Everything roasts together on one pan, filling the kitchen with cozy, savory flavor... and leaving you with plenty of leftovers for easy lunches throughout the week.

Ingredients

  • 2½ - 3 lbs bone-in, skin-on chicken (thighs, drumsticks, breasts — or a mix)
  • 1½ lbs baby potatoes, sliced into ½-inch rounds
  • 12 oz green beans, trimmed
  • 1 pint cherry tomatoes (on the vine if possible)
  • 3 tbsp olive oil
  • 2–3 tbsp Borsari Tuscan Rosemary Sage
  • Freshly cracked black pepper, to taste

Optional:

  • Fresh rosemary sprigs
  • Whole garlic cloves (for roasting)

Instructions

  1. Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
  2. Prep the vegetables. Add potatoes and green beans to the sheet pan. Drizzle with about 1½ tbsp olive oil and sprinkle lightly with Tuscan Rosemary Sage and black pepper. Toss to coat and spread into an even layer.
  3. Season the chicken. Pat chicken dry and place on top of the vegetables. Drizzle with remaining olive oil and season generously on all sides with Tuscan Rosemary Sage and black pepper.
  4. Add tomatoes. Nestle cherry tomatoes onto the pan, keeping them mostly intact on the vine if using.
  5. Roast. Roast for 40 to 45 minutes, until chicken is golden, skin is crisp, and internal temperature reaches 165°F.
    Optional: Broil for 2 to 3 minutes at the end for extra-crispy skin.
  6. Rest & serve. Let rest for 5 minutes before serving.

Cook Once, Eat All Week

Turn Sunday dinner into effortless lunches:

  • Slice chicken for salads
  • Add to grain bowls or rice + veggie lunches
  • Wrap in a tortilla with greens and dressing for an easy wrap
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