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Healthy Rosemary Chicken

Rosemary Chicken with Vegetables

Rosemary Chicken with Vegetables is a healthy dinner, that's on the table in under an hour from start to finish!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 4


  • 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


  • 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.


  • To Store: Keep leftovers covered in the fridge for up to 4 days.
  • To Reheat: Heat in microwave or oven.


Serving: 1g | Calories: 320kcal | Carbohydrates: 35g | Protein: 29g | Fat: 8g | Sugar: 5g