One Sheet Pan Rosemary Chicken with Potatoes and Green Beans

I have the recipe setup so that at the 20 minute mark, right before the green beans go into the oven, we check the chicken to see where it�s at. If the chicken juices aren�t running clear, let the chicken roast and hang out for another 10 minutes. Mine took exactly the same time as the potatoes � 30 minutes. If for any reason the chicken isn�t cooked by the time the potatoes are done, remove the potatoes and green beans to a plate and allow the chicken to continue roasted until done. And vice versa! If you�re chicken is a speedy little thing, remove it to a plate until the potatoes and green beans are done.

Ingredients

• 4 bone-in, skin-on chicken breasts
• 3 tablespoons butter, melted
• 1 1/4 teaspoon salt, divided
• 1/2 teaspoon black pepper
• 4 teaspoons garlic, minced, divided
• 2 tablespoons rosemary, chopped, divided
• 1 teaspoon lemon zest
• 2 tablespoons olive oil
• 1 lb. red potatoes, halved or quartered
• 1/2 lb. green beans

Instructions 

1. Position a baking rack in center of the oven and preheat the oven to 450�F. Line a sturdy baking sheet with heavy duty foil. I lined mine twice so that it required minimum cleaning.
2. In a small bowl, combine the melted butter, 1 teaspoon salt, black pepper, 2 teaspoons garlic, 1 tablespoon rosemary, and lemon zest. Gently loosen the skin of the chicken breast and using a brush, brush the skin and the meat with the butter. Place chicken breasts on one side of the prepared baking sheet.
3. Visit  One Sheet Pan Rosemary Chicken with Potatoes and Green Beans @ littlespicejar.com For Recipe Instructions.

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