Rosemary Chicken with vegetables is a one-pan chicken recipe that requires 8 ingredients and less than an hour from start to finish. Tender, juicy chicken breasts are baked with carrots, potatoes and fresh rosemary for the perfect weeknight meal!
This Rosemary Chicken with Vegetables is loaded with delicious flavor. It's a one-pan recipe that makes clean up a breeze!
It's made in a dutch oven, but if you don't have one, a baking sheet works well.
Cover the baking sheet with a layer of foil and make a "tent" with another piece of foil to create a "lid". This will allow the juices from the chicken to steam the vegetables.
Fresh rosemary works best to infuse tons of flavor into the chicken. Dried rosemary is ok if you're in a pinch.
Feel free to add more or less on any of the ingredients. If you like more carrots and less potatoes, go for it.
You're only limited by the space of your pan!
How to make rosemary chicken with vegetables
- Season the chicken breasts and then brown them on both sides in an oven-safe skillet that has a lid.
- Add the veggies and seasoning to the pot with the chicken. Sprinkle with chopped rosemary, cover and bake for 30 minutes.
Check out these other quick chicken dishes for easy, weeknight meal ideas.
4 easy chicken dinners for busy weeknights
- instant pot chicken tacos
- instant pot mexican shredded chicken
- greek chicken marinade
- greek chicken kabobs
Rosemary Chicken with Vegetables
Ingredients
- 2 chicken breasts (boneless, skinless, cut in half )
- 8 oz. baby carrots
- 1 lb. petite potatoes (cut into quarters)
- 2 tablespoons fresh rosemary (chopped)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- salt and pepper to taste
- cooking spray
Instructions
- Preheat oven to 425°F.
- Season the chicken with salt, pepper and ½ teaspoon of garlic powder. Add the olive oil to an oven-safe skillet and brown the chicken on both sides over medium-high heat on the stovetop.
- Add the carrots, potatoes, 1 tablespoon chopped rosemary, salt, pepper and remaining garlic powder. Toss the ingredients in the skillet to coat. Cover and bake in the oven for 30 minutes.
- Remove and serve immediately.
Notes
- To Store: Keep leftovers covered in the fridge for up to 4 days.
- To Reheat: Heat in microwave or oven.
Dayna Heym says
I poured this sauce (cooked separately) over some chicken, bacon, potatoes and carrots in a dutch oven and it was the absolute best thing I think I've ever made in my entire life. My hubby loved it, said it was easily in "my top 3" and it's hard to impress him, and my son gobbled it right up. Will definitely make this again.
Brittany says
I added a little lemon juice, green beans and chicken stock. Excellent!!!
Sarah says
Wonderful! I added shallots, two cloves garlic, some chicken stock, lemon slices. Soooo yummy! So many Dutch oven recipes call for brown meat. Love this white meat option!
Rebecca Vega says
I love this recipe, came out perfectly.....it’s also a great recipe I. That you can add whatever you want to make it your own recipe
Teresa Barker says
Super easy and super yummy. The only thing I did differently was deglazed the pot with a splash of white cooking wine. The flavor was great and the chicken was very moist. Husband loved it! I will definitely make this again and again!
Graham says
I added a big chunk of ginger, 6 cloves of garlic, and some chicken stock. Once I took it out of the oven I made a gravy. It was seriously the best.
Amy Duska says
Holy cow that sounds amazing! What a great idea. I think I should add that to the recipe notes!
Holly says
Amazing recipe! I’ve cooked this multiple times and every single time it’s out of this world!! Every bite is eaten by my family.
Joe says
Simple but delicious, bravo !
Amy Duska says
Thanks Joe! 🙂
Maria @ Healthoop says
Oh my goodness, dinner of my dreams. This looks so seriously delicious. Can’t wait to try this tonight!