Rosemary-prosciutto chicken with potatoes

Total Time
50 min
15 min
35 min
Tomatoes on the vine make a pretty presentation for this dish, but if you can only find regular cherry or grape tomatoes, the recipe will still turn out great.


cooking spray

1 spray(s)

uncooked red potato(es)

1 pound(s), (red-skinned), thinly sliced

garlic clove(s)

4 medium clove(s), thinly sliced

rosemary sprig

3 item(s), large, fresh

rosemary sprig

4 item(s), small, fresh

olive oil

1 Tbsp

olive oil

1 tsp

table salt

¾ tsp

black pepper

½ tsp

uncooked boneless skinless chicken breast

20 oz, 4 (5-ounce breasts)


4 slice(s), thin, (about 2 ounces)

fresh cherry tomato(es)

½ pound(s), on vine


  1. 1 Preheat oven to 400°F. Spray large rimmed sheet pan with nonstick spray.
  2. 2 Place potatoes, garlic, and large rosemary sprigs in prepared pan. Drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper and toss to coat. Spread evenly in pan and roast 10 minutes.
  3. 3 Meanwhile, sprinkle chicken with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Top each breast with 1 slice of prosciutto, folded into thirds; tuck 1 small rosemary sprig under each slice of prosciutto.
  4. 4 Remove pan from oven and carefully place chicken on top of potatoes. Roast 15 minutes.
  5. 5 Remove pan from oven and place tomatoes in pan. Drizzle tomatoes with remaining 1 teaspoon oil and continue roasting until chicken is cooked through and potatoes are tender, about 10 minutes.
  6. Serving size: 1 chicken breast, about 1/2 cup potatoes, and about 6 cherry tomatoes

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