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rosemary garlic chicken

Sheet Pan Rosemary Garlic Chicken

Quick and easy recipe for sheet pan rosemary garlic chicken. It's low carb and Weight Watchers friendly!

Course Main Course
Cuisine American
Keyword sheet pan, weight watchers, WW Blue Plan, WW Green Plan, WW Purple Plan
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 6 People
Calories 306 kcal


  • 4 TBSP Avocado Oil
  • 6 Thin Sliced Boneless, Skinless Chicken Breasts
  • 1 lb Red Skinned Potatoes quartered
  • 1 Bunch Asparagus
  • 3 tsp Rosemary Garlic Seasoning
  • Salt to taste
  • Pepper to taste


  1. Preheat your oven to 425° and line your roasting sheet pan with foil (makes clean up easier). Also spray lightly with cooking spray. I like this one.

  2. Wash and quarter your red skinned potatoes and add to a large bowl. Pour 2 TBSP of your avocado oil over the potatoes.

  3. Next sprinkle with salt and pepper. Add 1 tsp of your rosemary garlic seasoning. I buy the Tone's Rosemary Garlic seasoning from Sam's Club. Mix well.

  4. Spread the potatoes on your baking sheet and bake for 25 minutes.

  5. Cut your asparagus in 2-3 inch pieces and add it to the large mixing bowl with the chicken. Sprinkle with a little salt and pepper.

  6. Add the remaining 2 TBSP of avocado oil and 2 tsp of rosemary garlic seasoning. Mix well.

  7. When the potatoes are done, remove the sheet pan from the oven and add your chicken and asparagus to the pan.

  8. Place your sheet pan chicken back into the oven and cook for 30 minutes.

Recipe Notes

*Cooking time may vary, depending on the thickness of your chicken breasts. Remember to cook to an internal temperature of 165°.