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lemon rosemary chicken with potatoes and veggies on the sheet pan after being cooked.
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4.67 from 3 votes

Lemon & Rosemary Chicken Sheet Pan Meal

Deliciously simple and elegant meal that cooks right on sheet pan!
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Dinner, Entree
Cuisine: American
Servings: 4 people
Calories: 345kcal
Author: Louise


  • Ninja Foodi Digital Air Fry Oven


  • ¼ cup olive oil divided in recipe
  • 1 tsp fine grind sea salt
  • ½ tsp pepper
  • 12 ounces red potatoes
  • 2 medium zucchini
  • 1 medium yellow squash
  • 1 red onion
  • 1 bulb garlic
  • 16 ounces chicken breast
  • 8 sprigs rosemary fresh
  • 2-3 lemons


  • Mix the salt and pepper in a small bowl. Cut the potatoes into quarters. Make sure they are similar in size, so if some are larger, cut them in 8ths. Drizzle them with olive oil (about 1 Tbsp) and sprinkle with the salt and pepper mixture, you will only use a small amount so you have enough for the rest of the recipe.
  • Place the potatoes on the tray in the oven. Select the Air Roast function on 450℉/230℃ for 10 minutes.
  • While the potatoes are cooking, prep your veggies. Slice the squash and zucchini into chunks about the size of the potatoes and place in a bowl. Peel and smash the garlic cloves and place in the bowl. Slice the onion into thin strips and place ¾ in the bowl and reserve ¼ of the slices for under the chicken. Drizzle with olive oil (about 1-1½ Tbsps) and sprinkle with the salt and pepper mixture. Mix to combine the veggies and oil/salt & pepper. Slice the lemons into ¼" slices and set aside.
  • Drizzle the chicken with oil and sprinkle with salt and pepper mixture. Rub the mixture into the meat on both sides.
  • When the air roast is done, remove the pan with the potatoes and flip the potatoes. Divide the pan into 3rds, ⅓ for the potatoes, ⅓ for the veggies, and ⅓ for the chicken. Nestle a few sprigs of rosemary into the potatoes. Add the cut up vegetables next to the potatoes on the sheet pan and nestle a few sprigs of rosemary into the vegetables.
  • Place the remaining onion slices, lemon slices and a few sprigs of rosemary on the empty third of the pan. Lay the chicken on top and place the remaining rosemary springs on top of the chicken breasts. Cover with lemon slices. Drizzle any remaining olive oil over the top of the sheet pan meal and sprinkle with any remaining salt and pepper. Bake at 325℉/160℃ for 20-30 minutes, depending on the thickness of your chicken. 25 minutes is the average time it took during my testing.
  • Remove the chicken when the internal temp is at least 160°F/71°C and let rest for 5-10 minutes. Spread the veggies out into a single layer and broil the veggies and the potatoes for 5-10 minutes or until desired browning is achieved.
  • Serve & Enjoy


Nutritional values are provided as a courtesy and thesaltedpepper.com makes no guarantees of accuracy. We do our best to ensure they are accurate, but many factors influence nutritional values that are beyond our control. Different brands of items have different nutritional values, so it is always best to do your own independent nutritional analysis based on the items you are using in a recipe if you require a high level of accuracy. Thesaltedpepper.com will not be held accountable for any errors in the displayed nutritional information.


Serving: 0.25meal | Calories: 345kcal | Carbohydrates: 21g | Protein: 28g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 73mg | Sodium: 739mg | Potassium: 1231mg | Fiber: 3g | Sugar: 6g | Vitamin A: 328IU | Vitamin C: 37mg | Calcium: 44mg | Iron: 2mg