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ByAnn Drake
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This family-friendly rosemary chicken recipe is made in one pan with fresh ingredients and herbs. This dinner idea is super simple and packed with flavor!
This rosemary chicken recipe takes a little prep, but it’s not hard…and when it’s baking, the scent of rosemary mixed with garlic fills your kitchen. It’s truly comfort food that fills your body and your soul. The chicken is moist, the vegetables are crisp, and the fresh herbs add the perfect amount of flavor.
Why This Recipe Works
I like to call this Rosemary Chicken recipe a one-dish wonder. The chicken and veggies bake together, and it’s everything you need for a complete meal on busy weeknights, plus it’s easy and family-friendly. Simple ingredients that turn out juicy chicken full of flavor. If that’s not enough to convince you to try it, this should be the clincher…it’s delicious!
Ingredient Notes + Variations
- The vegetables that surround the chicken can be easily tailored to your family’s tastes. Use what they like, or what you have on hand.
- Chicken thighs, chicken cutlets, or chicken tenders can be used in place of the boneless skinless chicken breasts. The baking time may need to be adjusted to accommodate the different cuts of chicken.
- Adding lemon slices or wedges to the vegetables is optional, but the lemon juice adds a bright and fresh taste.
- Additions: cherry tomatoes, diced zucchini, green beans, onion, peppers, brussel sprouts.
- Substitutions for the red potatoes: sweet potatoes, gold potatoes, fingerling potatoes.
- Fresh bread crumbs are wonderful, but panko bread crumbs can be easily substituted.
- Fresh chopped garlic can be substituted for the garlic powder. 1 teaspoon of garlic powder equals 8 cloves of garlic.
- Melted butter or avocado oilcan be drizzled on the bread topping in place of the olive oil.
How to Make Fresh Bread Crumbs
My favorite thing to use for fresh bread crumbs is left-over hamburger buns. Place the buns in a mini food processor and pulse until you have tiny crumbs. Any kind of stale bread can also be used.
Fresh Rosemary vs. Dried
The recommended ratio for fresh to dried rosemary is 3 to 1. Dried rosemary has a more pungent flavor, so it’s important to use less. To substitute dried rosemary for the fresh sprigs, add 1/2 to 1 teaspoon to the bread crumb mixture. It also works well to simply sprinkle dried rosemary on top of the bread mixture before adding the olive oil. If you prefer, fresh chopped rosemary can also be added to the bread mixture.
Baking Instructions
- Preheat oven to 375 degrees F.
- Spray a 9 x 13 baking pan with non-stick cooking spray.
- Toss the potatoes and carrots with 2 tablespoons olive oil in the 9 x 13 baking pan.
- Add salt & black pepper.
- Bake for 20 minutes.
- While potatoes and carrots are baking, combine bread crumbs, parmesan cheese, and garlic powder in a small bowl. Mix lightly with a fork.
- Remove pan from oven after 20 minutes.
- Move the vegetables to the edges of the pan.
- Place chicken breasts in the middle of the dish. Add salt and pepper.
- Coat the chicken breasts with a layer of light mayonnaise. (Optional)
- Generously cover the chicken breasts with the bread crumb mixture.
- Drizzle with olive oil and lay 4 sprigs of rosemary on top.
- Bake for 40 min. uncovered.
- If the chicken starts to brown too much, cover loosely with foil.
- Chicken is done when the internal temperature reaches 165 degrees F.
- This crispy rosemary chicken recipe can be doubled, but you will have to use two pans. Just bake the chicken in one, and the veggies in another…or make two identical pans. This easy meal can also be assembled on a baking sheet or in an ovenproof skillet.
- This recipe can also be cut in half to feed just two people.
- For best results, keep the size of the vegetables as uniform as possible so they all roast at the same speed.
- The cooking times in the recipe card are a very good guide, but depending on your oven, you may need more or less time.
- Make sure your chicken is done by using a basic or instant-read thermometer. Chicken should be cooked to 165 degrees F.
- Discard the baked sprigs of rosemary before serving. If you want to garnish your plates, use fresh rosemary that hasn’t been in the oven.
From the Comment Section
“Usually the rosemary sprigs are pulled out before serving. If you’d like to prevent them from burning, try rolling them in a bit of olive oil prior to adding to the dish.”
Jane
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This rosemary chicken has incredible flavor, and is the perfect main dish. Your whole family will love it, and the fragrant rosemary makes your kitchen smell wonderful. There’s no advance meal prep required, and it’s wonderful warmed up the next day if there are leftovers. This is a great recipe for a casual dinner party, or a small family gathering.
More Easy Chicken Dinners
- Apple Chicken Sausage Sheet Pan Recipe
- Meyer Lemon Chicken Sheet Pan Dinner
- Honey Mustard Grilled Chicken
- Small Batch Chicken Cobbler Recipe
More Easy Dinners
- Chicken Salad Sandwiches
- Chicken Parmesan for Two
- Homemade Spaghetti Sauce Recipe
Rosemary Chicken Recipe with Vegetables
This family-friendly rosemary chicken recipe is made in one pan with fresh ingredients and herbs. This easy dinner idea is super simple and packed with flavor!
Rate this Recipe Print Recipe Pin Recipe
4.78 from 9 votes
Servings: 4 servings
Author: Ann Drake
Prep Time 10 minutes minutes
Cook Time 1 hour hour
Total Time 1 hour hour 10 minutes minutes
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Ingredients
- 1 lb. small new potatoes
- 2 cups baby carrots
- 2 tablespoons olive oil
- salt & pepper
- 1/2 cup fresh bread crumbs or panko crumbs
- 1/2 cup grated parmesan cheese
- 1 teaspoon garlic powder
- 4 boneless chicken breast pieces
- 4 sprigs fresh rosemary
- 2 tablespoons light mayonnaise (optional)
- 1 lemon (optional)
Instructions
Preheat oven to 375 degrees F.
Spray a 9 x 13 baking pan with non-stick cooking spray.
Toss the potatoes, carrots, and lemon wedges with 2 tablespoons olive oil in the 9 x 13 baking pan.
Add salt & pepper.
Bake for 20 minutes.
While potatoes and carrots are baking, combine bread crumbs, parmesan cheese, and garlic powder in a bowl. Mix lightly with a fork.
Remove pan from oven after 20 minutes.
Move the vegetables to the edges of the pan.
Place chicken breasts in the middle of the dish. Add salt and pepper.
Coat the chicken breasts with a layer of light mayonnaise. (Optional)
Generously cover the chicken breasts with the bread crumb mixture.
Drizzle with olive oil and lay 4 sprigs of rosemary on top.
Bake for 40 min. uncovered.
If the chicken starts to brown too much, cover loosely with foil.
Chicken is done when it reaches 165 degrees F.
Nutrition
Calories: 506kcal | Carbohydrates: 31g | Protein: 55g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 156mg | Sodium: 607mg | Potassium: 1551mg | Fiber: 4g | Sugar: 5g | Vitamin A: 9012IU | Vitamin C: 14mg | Calcium: 168mg | Iron: 3mg
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