Ultimate One-Pan Christmas Chicken and Potatoes with Rosemary
Nothing beats a cozy, One-Pan Christmas Chicken dinner when the holidays get busy. This recipe brings together juicy chicken, golden potatoes, crisp-tender green beans, and fragrant rosemary in a simple, satisfying way. It feels special enough for Christmas, but it’s easy enough for any weeknight.
You get a full, balanced meal with minimal cleanup, and the flavors taste like winter comfort. If you want a stress-free centerpiece that still feels festive, this is it.
What Makes This One-Pan Christmas Chicken Recipe So Good
- All-in-one convenience: Protein, veggies, and carbs cook together on a single sheet pan. Less cleanup, more time to relax.
- Holiday flavor profile: Rosemary, garlic, and lemon bring cozy, bright, and fragrant notes perfect for Christmas.
- Balanced and hearty: Juicy chicken, creamy potatoes, and crisp green beans make a complete meal.
- Easy to scale: Feeding four or twelve?
Just add more pans and keep the method the same.
- Reliable results: Simple steps, clear timing, and classic ingredients that never disappoint.
Ingredients for One-Pan Christmas Chicken
- 6 bone-in, skin-on chicken thighs (or 8 drumsticks; you can use breasts, but adjust timing)
- 1.5 pounds baby potatoes, halved (Yukon golds or red potatoes work well)
- 12 ounces green beans, trimmed
- 3 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 2 teaspoons fresh rosemary, finely chopped (plus extra sprigs for roasting)
- 1 teaspoon dried thyme (or 2 teaspoons fresh leaves)
- 1 teaspoon smoked paprika (optional, for color and warmth)
- Zest of 1 lemon (plus lemon wedges for serving)
- 1 to 1.5 teaspoons kosher salt, divided
- 1/2 teaspoon black pepper
- 1 tablespoon balsamic vinegar or honey (optional, for a subtle glaze)
- 2 tablespoons butter (optional, for finishing)
Calculate the Calories & Macros for This Recipe
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Just copy the full ingredient list above and paste it into the EDQM Calorie & Macro Calculator.
Choose your servings → hit Calculate Macros → get an instant breakdown.
Step-by-Step Instructions for One-Pan Christmas Chicken
- Preheat and prep: Heat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment or foil for easy cleanup. Pat the chicken dry with paper towels to help the skin crisp.
- Season the potatoes: In a bowl, toss the halved baby potatoes with 1 tablespoon olive oil, half the minced garlic, 1 teaspoon rosemary, half the thyme, 1/2 teaspoon salt, and a pinch of pepper.
Spread the potatoes cut-side down on the pan. Add a few rosemary sprigs if you have them.
- Make the chicken rub: In a small bowl, combine 1.5 tablespoons olive oil, the remaining garlic, remaining rosemary and thyme, smoked paprika, lemon zest, 1 teaspoon salt, and black pepper. Rub this mixture under the skin and over the outside of the chicken pieces.
- Arrange on the pan: Nestle the chicken thighs among the potatoes, skin side up, without crowding.
This helps everything brown nicely.
- Roast the first round: Place the pan on the middle rack and roast for 25 minutes. The potatoes should be starting to color and the chicken skin should be rendering.
- Add the green beans: Toss the green beans with the remaining 1/2 tablespoon olive oil and a light sprinkle of salt. Pull the pan out, scatter the green beans around the chicken, and drizzle over the balsamic or honey if using.
Return to the oven.
- Finish roasting: Roast another 12–18 minutes, until the chicken reads 165°F (74°C) at the thickest part and the potatoes are tender. If you want extra-crisp skin, broil for 1–2 minutes at the end, watching closely.
- Optional butter baste: Dot the hot pan with small pieces of butter and let it melt into the juices. Spoon the pan juices over the chicken and vegetables.
- Rest and serve: Let the chicken rest 5 minutes.
Squeeze lemon wedges over everything for brightness. Serve right from the pan.
Keeping One-Pan Christmas Chicken Fresh
- Storage: Cool leftovers, then refrigerate in an airtight container for up to 3 days. Keep the lemon wedges separate until serving.
- Reheating: Reheat on a sheet pan at 350°F (175°C) for 10–15 minutes to revive crisp edges.
A quick 1-minute broil helps re-crisp the skin.
- Freezing: Chicken freezes well; potatoes and green beans get softer. If freezing, freeze the chicken alone for up to 2 months and cook fresh sides later.
- Make-ahead: You can season the chicken up to 24 hours ahead and refrigerate uncovered to dry out the skin for better crisping. Toss the potatoes and trim the beans in advance, but don’t salt the beans until cooking.
Benefits of This One-Pan Christmas Chicken Recipe
- Time-saving: One pan, straightforward steps, and little hands-on work make it perfect for busy holidays.
- Budget-friendly: Chicken thighs, potatoes, and beans are simple, affordable ingredients with big flavor.
- Nutritionally balanced: Protein, fiber, and complex carbs in one dish.
Add a green salad if you want extra freshness.
- Kid- and crowd-friendly: Familiar flavors with just enough holiday flair to feel special.
- Flexible: Easy to tweak seasonings, swap vegetables, or scale up for a group.
Pitfalls to Watch Out For
- Soggy skin: Wet chicken won’t crisp. Pat it dry and avoid overcrowding the pan.
- Underdone potatoes:</-strong> Halve or quarter potatoes so they cook through in time. Keep cut sides down for better browning.
- Overcooked green beans: Add them for the last 12–18 minutes so they stay bright and crisp-tender.
- Flat flavor: Don’t skip salt, lemon zest, or fresh herbs.
A final squeeze of lemon wakes everything up.
- Uneven cooking: Use similar-sized chicken pieces. If some are smaller, place them toward the pan’s center to prevent over-browning.
Alternatives to One-Pan Christmas Chicken
- Different proteins: Use bone-in chicken breasts (cook 5–10 minutes longer), turkey thighs, or pork chops. For boneless, skinless thighs, reduce total time by about 10 minutes.
- Vegetable swaps: Try Brussels sprouts, carrots, or parsnips instead of green beans.
Cut them to similar sizes for even roasting.
- Herb variations: Swap rosemary for sage or add a little fresh oregano. A touch of fresh parsley at the end adds color.
- Flavor twist: Add orange zest or a spoonful of cranberry jam to the pan juices for a holiday hint of sweet-tart.
- Dairy-free: Skip the butter finish and stick with olive oil.
- Low-carb option: Replace potatoes with cauliflower florets or chunks of rutabaga; reduce cooking time as needed.
FAQ
Can I make this with boneless, skinless chicken?
Yes. Boneless, skinless thighs work well.
Start the potatoes first, then add the seasoned thighs after 10 minutes and roast everything for about 20 more minutes, adding green beans for the final 10–12 minutes.
How do I know when the chicken is done?
Use an instant-read thermometer. The thickest part of the thigh should reach 165°F (74°C). The juices should run clear, and the skin should look golden and crisp.
Can I add onions or other aromatics?
Absolutely.
Wedges of red onion, shallots, or smashed garlic cloves roast beautifully with the potatoes. Toss them in at the beginning so they caramelize.
What if I don’t have fresh rosemary?
Use 1 teaspoon dried rosemary in place of the fresh 2 teaspoons. Crush dried rosemary lightly between your fingers to release more flavor.
How can I make it more festive for Christmas dinner?
Finish with a drizzle of pan juices, a sprinkle of pomegranate seeds, and a few rosemary sprigs.
Serve with warm dinner rolls and a simple arugula salad with lemon vinaigrette.
Can I cook this in a roasting pan instead of a sheet pan?
Yes, but make sure there’s enough surface area for browning. If the ingredients are piled too high, they’ll steam. Use two pans if needed.
What’s the best way to keep the green beans vibrant?
Don’t add them too early, and avoid over-salting before roasting.
A quick toss with olive oil and a short roast at high heat keeps them crisp and green.
Final Thoughts
This One-Pan Christmas Chicken and Potatoes with Rosemary & Green Beans is the kind of meal that brings everyone to the table without keeping you stuck in the kitchen. It’s simple, seasonal, and packed with comfort. With a few fresh herbs and a squeeze of lemon, it tastes like the holidays in a way that feels relaxed and real.
Keep it as is for an easy dinner, or dress it up with a few festive touches. Either way, you’ll get a warm, satisfying meal that’s as joyful to make as it is to eat.
One-Pan Christmas Chicken and Potatoes with Rosemary & Green Beans – Simple, Festive, and Comforting
Ingredients
Method
- Preheat and prep: Heat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment or foil for easy cleanup. Pat the chicken dry with paper towels to help the skin crisp.
- Season the potatoes: In a bowl, toss the halved baby potatoes with 1 tablespoon olive oil, half the minced garlic, 1 teaspoon rosemary, half the thyme, 1/2 teaspoon salt, and a pinch of pepper. Spread the potatoes cut-side down on the pan. Add a few rosemary sprigs if you have them.
- Make the chicken rub: In a small bowl, combine 1.5 tablespoons olive oil, the remaining garlic, remaining rosemary and thyme, smoked paprika, lemon zest, 1 teaspoon salt, and black pepper. Rub this mixture under the skin and over the outside of the chicken pieces.
- Arrange on the pan: Nestle the chicken thighs among the potatoes, skin side up, without crowding. This helps everything brown nicely.
- Roast the first round: Place the pan on the middle rack and roast for 25 minutes. The potatoes should be starting to color and the chicken skin should be rendering.
- Add the green beans: Toss the green beans with the remaining 1/2 tablespoon olive oil and a light sprinkle of salt. Pull the pan out, scatter the green beans around the chicken, and drizzle over the balsamic or honey if using. Return to the oven.
- Finish roasting: Roast another 12–18 minutes, until the chicken reads 165°F (74°C) at the thickest part and the potatoes are tender. If you want extra-crisp skin, broil for 1–2 minutes at the end, watching closely.
- Optional butter baste: Dot the hot pan with small pieces of butter and let it melt into the juices. Spoon the pan juices over the chicken and vegetables.
- Rest and serve: Let the chicken rest 5 minutes. Squeeze lemon wedges over everything for brightness. Serve right from the pan.
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Hi, I’m Hannah — the food lover behind Every Day Quick Meals! I’m all about making cooking simple, joyful, and stress-free. Between work, life, and a million to-dos, I know how hard it can be to find time for homemade food. That’s why I create quick, tasty recipes that anyone can make — no fancy skills required. My kitchen motto? Good food doesn’t need to be complicated — just made with love.
