Roasted Rosemary Chicken Potatoes

Roasted Rosemary Chicken & Potatoes - Gluten Free-

I’ve pretty sure I’ve said it before that I really love rosemary. It’s so aromatic and distinctive. If you use the fresh stuff, you really don’t need anything else. A little sea salt and pepper and off you go.

That was the idea with this quick and simple, one pan meal. For me it was especially easy because I already had a batch of my roasted garlic oil in the cupboard. Regular olive oil works too. Totally use what you have to keep this easy peasy.

First, I chopped up the peppers and some red onion. After chopping, I transferred them to the pan I’ll be using for this recipe. A few smashed garlic cloves that will get all roasty toasty also were added. I scrubbed up some potatoes and chopped ’em into quarters. Because I use organic potatoes, I left the skins on. Love that fibre!

Try to keep them uniform in size so they all roast evenly. Off they go into the pan.

Roasted Rosemary Chicken & Potatoes - Gluten Free

I cut three chicken breasts into strips and placed them into the same pan. I tossed the whole lot with the above mentioned garlic oil, salt, pepper, and of course, fresh rosemary. I rubbed everything well and really massaged the oil into my pan full off veggies and chicken.

Roasted Rosemary Chicken & Potatoes - Gluten Free-

Off it went into the oven to roast. Give it a good stir every ten minutes or so. Not just to make sure nothing is burning but to get a beautiful whiff of the roasting rosemary. Inhale deeply. It’s so energizing!

Roasted Rosemary Chicken & Potatoes - Gluten Free-

I’ve been thinking about some New Year’s goals to set and I really think actually planting a small herb garden needs to happen. I get a ridiculous amount of joy from fresh herbs. We’ll see, I guess. I do want to be a person who gardens.

Roasted Rosemary Chicken & Potatoes - Gluten Free-

In the meantime, I’ll enjoy dishes like this one. 😉

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Rosemary Roasted Chicken & Potatoes – Gluten Free

Sharon Rhodes
4.67 from 3 votes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 4
Calories 387 kcal


  • 1 pepper cut into strips (I used ½ red, ½ green)
  • ½ medium red onion cut into strips
  • 4 medium potatoes scrubbed and cut into 8 wedges each
  • 6 cloves of garlic peeled and smashed
  • 3 chicken breasts cut into even strips
  • 4 tbsp rosemary infused olive oil or just olive oil
  • 2 sprigs of fresh rosemary chopped
  • sea salt & pepper to taste


  • Heat your oven to 375 and line a baking pan (I used 9×13) with parchment
  • Chop all your veggies and the chicken and place them in the baking pan
  • Cover with the garlic oil, sea salt and pepper (I was pretty liberal with both) and the fresh rosemary
  • Roast for 45 minutes, until the chicken and potatoes are cooked through. Stirring every 10-12 minutes, to make sure nothing is burning
  • Serve warm


Calories: 387kcalCarbohydrates: 16gProtein: 37gFat: 18gSaturated Fat: 2gCholesterol: 108mgSodium: 202mgPotassium: 981mgFiber: 2gSugar: 1gVitamin A: 50IUVitamin C: 19.2mgCalcium: 29mgIron: 1.4mg
Keyword rosemary chicken and potatoes
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  1. 4 stars
    Hi Sharon,
    We love this recipe though think we may have done something wrong! We ended up baking it in a 10′ x 14″ glass baking dish and when we removed it from the oven there was a lot of liquid in the dish. So we did not get those nice browned potatoes that you had.
    We are wondering if this dish would have have had the cooking juices overflow if we had used a sheet pan?

    1. Hmmm … I think this could be a couple of things. The first is maybe the chicken had more water or fat content in it? I used a sliced chicken breast (tenders work well) which releases less of the juices. I used a stainless steel baking pan – 9×13 – lined with parchment. It has higher sides than a sheet pan. If you use glass it does take longer to heat up so maybe you would need to cook it for 5-10 minutes longer to get the delicious browned and crispy taste you’re looking for. Let me know how it goes! 🙂

  2. This recipe sounds delicious! I plan to make for a GF mom and her 4 kids. I am concerned that the chicken breasts make cook quicker than the potatoes. Do you make the ckicken strips bigger and potatoes smaller so everything cooks at same time?

    1. Hey Debbie! Aren’t you a doll cooking for someone else! You are welcome to my house anytime. 😉 I slice chicken into even strips (check out the picture for size reference) and the potatoes into 8 pieces. I find the cook time works perfectly. Enjoy!

  3. I am SO with you on fresh rosemary, and fresh herbs in general – they really add so much to a dish.

    I find growing them in the summer saves so much money too. And the woody ones like rosemary and thyme even last into October/November!

  4. YUM! Chicken and potatoes are like a staple in my meals. I love, love, love chicken, but haven’t ever tried rosemary. I know, I know, kick me now!

    1. Rosemary is totally woody. It tastes like it smells, so give some a whiff when you are at the store. If you like the aroma you will love the taste. 🙂

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