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Sheet Pan Rosemary Chicken
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4.72 from 7 votes

30-Minute Sheet Pan Rosemary Chicken

This Sheet Pan Rosemary Chicken is a healthy low-carb meal that's ready in just 30 minutes - plus, it's great for meal prep!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Chicken
Cuisine: American
Servings: 4 servings
Calories: 295kcal


  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 4 cloves garlic minced
  • 2 tbsp fresh chopped rosemary
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 chicken breasts, sliced in half lengthwise
  • 1 head cauliflower, chopped into florets
  • 1 red pepper, chopped
  • 1 cup brussels sprouts, sliced
  • 1 small red onion, chopped


  • Preheat oven to 450 F.
  • Add olive oil, lemon juice, garlic, rosemary, salt and pepper to a small bowl and mix to combine.
  • Add chicken and veggies to a parchment-lined sheet pan. Drizzle olive oil-lemon juice mixture overtop, rubbing it over chicken and tossing veggies.
  • Bake for 15-20 minutes, flipping chicken and stirring veggies halfway through, until chicken is fully cooked. Time will depend on the size of breasts - the smaller the breast, the lower the cook time. I always check at the 15 minute mark before adding more time.
  • Serve and enjoy!



Calories: 295kcal | Carbohydrates: 14g | Protein: 29g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 72mg | Sodium: 385mg | Potassium: 735mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1350IU | Vitamin C: 173.3mg | Calcium: 50mg | Iron: 1.8mg