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Rosemary Garlic Sheet Pan Chicken

Course Main Course
Cuisine American
Keyword chicken, rosemary garlic chicken, Rosemary Garlic Sheet Pan Chicken


  • 4-6 chicken legs depending on how many you need to feed
  • 2-3 pounds of red potatoes (either small whole or quarter medium potatoes)
  • 16 oz or so of fresh green beans
  • 1/4 cup olive oil
  • 2 tablespoons fresh rosemary you could use 3 tablespoons of dried in a pinch
  • 2-3 cloves of garlic
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper


  1. Preheat oven to 400 degrees
  2. In a food processor, add in the olive oil, rosemary, garlic, salt and pepper. Blend together on high until fairy smooth. You’re looking for the consistency of Italian dressing.
  3. Dry the chicken, potatoes and green beans with a paper towel and place on the pan.
  4. Pour over the mixture and use your hands to coat everything well.
  5. Bake for 35-45 minutes, or until chicken reaches an internal temp of 165. (Times vary due to ovens and the size of your chicken legs.)
  6. Optional: garnish with fresh rosemary before serving.